Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Christof Sanoll"'
Autor:
Valentina Lucchetta, Maximilian Lösch, Giulia Chitarrini, Nikola Dordevic, Aldo Matteazzi, Christof Sanoll, Barbara Raifer
Publikováno v:
Laimburg Journal, Vol 6 (2024)
The use of pyrogenic charcoal (biochar) as a soil amendment in agriculture has ancient origins. It aims to improve soil fertility by changing the soil’s chemical and physical properties. Furthermore, today biochar is of interest for its long-term c
Externí odkaz:
https://doaj.org/article/b22329879c864ac28af1ed52470c6162
Autor:
Noemi Tocci, Magdalena Egger, Philipp Hoellrigl, Christof Sanoll, Beata Beisert, Silvia Brezina, Stefanie Fritsch, Sylvia Schnell, Doris Rauhut, Lorenza Conterno
Publikováno v:
Applied Sciences, Vol 13, Iss 6, p 4015 (2023)
Torulaspora delbrueckii is known for improving the aroma quality in wine and beer, but information for cider manufacturing is scarce. We explored the behaviour of two commercial strains of T. delbrueckii in apple juice fermentation to produce cider a
Externí odkaz:
https://doaj.org/article/94db586ae2424f4aa513597a3adc84ba
Autor:
Selena Tomada, Giovanni Agati, Enrico Serni, Samanta Michelini, Valentina Lazazzara, Ulrich Pedri, Christof Sanoll, Aldo Matteazzi, Peter Robatscher, Florian Haas
Publikováno v:
PLoS ONE, Vol 17, Iss 8, p e0273166 (2022)
In an era of growing international competition in modern viticulture, the study and implementation of innovative technologies to increase the production of high-quality grapes and wines are of critical importance. In this study, the non-destructive p
Externí odkaz:
https://doaj.org/article/eb2a4fbaa76547af8513d295ffbc0694
Autor:
Christoph Patauner, Christof Sanoll
Publikováno v:
Laimburg Journal, Vol 3 (2021)
To increase the aroma of white wine through viticultural or oenological methods is a challenge for every wine producer. The same applies to the increase in phenolic maturity and color intensity in red wine. These two requirements play a decisive role
Externí odkaz:
https://doaj.org/article/67066a6c25314eb8bd2d1d886c0b2bd0
Autor:
Samnata Michelini, Selena Tomada, Amy Ellen Kadison, Florian Pichler, Fenja Hinz, Martin Zejfart, Francesco Iannone, Valentina Lazazzara, Christof Sanoll, Peter Robatscher, Ulrich Pedri, Florian Haas
Publikováno v:
OENO One, Vol 55, Iss 2 (2021)
Pinot blanc is a leading grapevine variety in South Tyrol (Italy) for wine production. The high quality of its wines derives from a typical aroma of elegant apple notes and lively acidity. The typicity of the final wine depends on the origin of the v
Externí odkaz:
https://doaj.org/article/b75e0136cebc47219e1ddbd393ac2e88
Publikováno v:
Laimburg Journal, Vol 02 (2020)
Partially resistant grape varieties represent a possibility to achieve a successful harvest with low crop protection effort. However, the quality of the wines, sometimes is not satisfactory. The red variety Cabernet Cortis, is a valid alternative to
Externí odkaz:
https://doaj.org/article/175bea013aed4ec9a4b38ff7066084d1
Publikováno v:
Laimburg Journal, Vol 1 (2019)
The pH values of South Tyrolean musts and wines are high in most years. The high pH values are not only related to the low content of organic acids of the grapes at maturity, they are also the result of high potassium levels in the must. It should th
Externí odkaz:
https://doaj.org/article/cf28dcc4d732431d85f71b20bb31672a
Autor:
Amanda Dupas de Matos, Edoardo Longo, Danila Chiotti, Ulrich Pedri, Daniela Eisenstecken, Christof Sanoll, Peter Robatscher, Emanuele Boselli
Publikováno v:
Foods, Vol 9, Iss 4, p 499 (2020)
The impact of two different winemaking practices on the chemical and sensory complexity of Pinot Blanc wines from South Tyrol (Italy), from grape pressing to the bottled wine stored for nine months, was studied. New chemical markers of Pinot blanc we
Externí odkaz:
https://doaj.org/article/2c1ec0d739a74567b8baef5ac99f8abb
Autor:
Amy Ellen Kadison, Valentina Lazazzara, Ulrich Pedri, Francesco Iannone, Florian Pichler, Martin Zejfart, Florian Haas, Fenja Hinz, Samanta Michelini, Peter Robatscher, Selena Tomada, Christof Sanoll
Publikováno v:
OENO One, Vol 55, Iss 2 (2021)
Pinot blanc is a leading grapevine variety in South Tyrol (Italy) for wine production. The high quality of its wines derives from a typical aroma of elegant apple notes and lively acidity. The typicity of the final wine depends on the origin of the v
Autor:
Christof Sanoll, Christoph Patauner
Publikováno v:
Laimburg Journal. 3
Nach wie vor ist die Steigerung des Aromas durch weinbauliche oder önologische Maßnahmen beim Weißwein eine Herausforderung für die Weinproduzenten. Dasselbe gilt für die Steigerung der phenolischen Reife und Farbausbeute bei Rotwein. Ganz spezi