Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Claudio Delfini"'
Publikováno v:
OENO One, Vol 33, Iss 4, Pp 195-211 (1999)
There are evidences that a grape must of a non aromatic vine, not having perfume and revealing by gaschromatographie only some classes of compounds common to the musts of all the vine varieties, can originate a pool of characterizing fragrant substan
Externí odkaz:
https://doaj.org/article/391d459a17bf4d3fadcfc7d1e2ed1af2
Autor:
Claudio Delfini, Donatella Giacosa, Giorgio Nicolini, Laura Bardi, Donato Lanati, Adolfo Pagliara, Daniela Borsa, Emilia García-Moruno
Publikováno v:
OENO One, Vol 25, Iss 1, Pp 1-35 (1991)
Pendant les vendanges 1988 et 1989, les auteurs ont procédé à des essais d'enrichissement par osmose inverse et par addition de moût concentré rectifié sur 9 variétés différentes de moût (Barbera, Cabernet, Chardonnay, Cortese, Muscat, Pino
Externí odkaz:
https://doaj.org/article/51c1f464412e41839003046d895e9d3e
Publikováno v:
Journal of Agricultural and Food Chemistry. 50:5605-5611
Dimethyl dicarbonate (DMDC) was added to grape must and to synthetic media and results showed that, at 20 degrees C, 150 mg.L(-)(1) DMDC completely inhibited the fermentation of a grape must that was previously inoculated with 10(6) cells.mL(-)(1) Sa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::36beb16de1936a0df07c594065898927
https://doi.org/10.1021/jf0256337
https://doi.org/10.1021/jf0256337
Autor:
Raffaella Schellino, Claudio Delfini, Stefano Ambrò, Morela Strano, Piero Gaia, Marta Minetto, Adolfo Pagliara
Publikováno v:
Journal of Wine Research. 13:101-115
The capability of wine yeast strains to produce and/or degrade D(-)- and L(+)-lactic acid during alcoholic fermentation was verified in a nutrient synthetic medium (NSM) and in grape must. In NSM supplemented with DL-lactic acid, 100% of the tested S
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0cfe1a2b3ba01200abc64f879970fd7e
https://doi.org/10.1080/0957126022000017972
https://doi.org/10.1080/0957126022000017972
Publikováno v:
Journal of Agricultural and Food Chemistry. 49:5397-5408
Experiments were designed to demonstrate the actual contribution of yeast in the formation of the primary aroma during the vinification of neutral grapes. Ruché was chosen as the model wine to study because of its unique fragrance. A yeast strain sp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ad33beff35854f9e81c5c8598017809b
https://doi.org/10.1021/jf010613a
https://doi.org/10.1021/jf010613a
Publikováno v:
Journal of Wine Research. 6:143-151
High hydrostatic pressure (up to 1000 MPa) is a new microbiological stabilisation process that can contribute to wine and grape must stabilisation. Experiments on grape must and wine microbiological stabilisation using high pressures were undertaken.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3fa8629896d0d54988283a5ec77a60c7
https://doi.org/10.1080/09571269508718031
https://doi.org/10.1080/09571269508718031
Autor:
L. Conterno, Claudio Delfini
Publikováno v:
Journal of Wine Research. 5:113-126
Peptidase activity of 14 Saccharomyces cerevisiae wine strains was tested with API ZYM kits LRA ZYM AP‐III and LRA ZYM AP‐IV, each containing 10 different enzymatic substrates. The ability of the yeast strains to utilise grape must proteins direc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9635588ce101c3c4f14c1c10308ec992
https://doi.org/10.1080/09571269408717990
https://doi.org/10.1080/09571269408717990
A RAPID SPECTROPHOTOMETRIC METHOD TO DETERMINE ESTERASE ACTIVITY OF YEAST CELLS IN AN AQUEOUS MEDIUM
Publikováno v:
Journal of the Institute of Brewing. 99:385-388
A new rapid method to determine the total esterase enzymatic activity of yeast cells is proposed. In a sodium phosphate buffer a β-naphthol synthetic ester is hydrolized by cells, and the released β-naphthol is coupled with a diazonium salt (Fast G
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3fc94862a687c0048f73063ba4e97679
https://doi.org/10.1002/j.2050-0416.1993.tb01177.x
https://doi.org/10.1002/j.2050-0416.1993.tb01177.x
Autor:
Giuseppe Gaetano, Stefano Ambrò, A. Pagliara, Manuela Cersosimo, Vincenzo Del Prete, Morela Strano, Claudio Delfini
Publikováno v:
Journal of agricultural and food chemistry. 52(7)
In wine making, the bacteriolytic activity of lysozyme has primarily been used to control the malolactic fermentation in wines. The use of lysozyme in musts before settling and the beginning of the alcoholic fermentation to inhibit the growth of lact
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b8916b1c69f9f97563aaf6d63fdba206
https://pubmed.ncbi.nlm.nih.gov/15053521
https://pubmed.ncbi.nlm.nih.gov/15053521
