Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Diego Piccardo"'
Autor:
Mercedes Fourment, Diego Piccardo
Publikováno v:
Agrociencia Uruguay, Vol 27, Iss Supplement, p e1206 (2023)
Externí odkaz:
https://doaj.org/article/1daf227618504082b14e72f5337d19bd
Publikováno v:
Memoria Investigaciones en Ingeniería, Iss 20 (2021)
El objetivo de esta investigación fue desarrollar y evaluar tecnologías que permitan reducir el contenido de alcohol y el pH de los vinos tintos Pinot noir y Tannat sin disminuir su color y composición fenólica. Para reducir el contenido de alcoh
Externí odkaz:
https://doaj.org/article/131c0d96623f45649e5e0867b8497d78
Autor:
Guzmán Favre, Diego Piccardo, Gómez-Alonso Sergio, José Pérez-Navarro, Esteban García-Romero, Adela Mena-Morales, Gustavo González-Neves
Publikováno v:
OENO One, Vol 54, Iss 1 (2020)
Aim: The aim of the study was to investigate the stilbene composition of grapes and wines of the Vitis vinifera cultivars Tannat, Marselan and Syrah cultivated in Uruguay. The effects of delaying the harvest on stilbene concentrations were determined
Externí odkaz:
https://doaj.org/article/d7e850373f714f818ddd4016623cf6be
Autor:
Diego Piccardo, Gustavo González-Neves, Guzman Favre, Olga Pascual, Joan Miquel Canals, Fernando Zamora
Publikováno v:
Fermentation, Vol 5, Iss 3, p 80 (2019)
This research aimed to evaluate the impact of different options for winemaking on the color composition of Uruguayan Tannat red wines. The techniques evaluated were the substitution of ripe grape juice with immature grape juice and the heating of the
Externí odkaz:
https://doaj.org/article/c9658dbf463b4bd792c57ae37f335383
Publikováno v:
BIO Web of Conferences. 56:01028
La adaptación del cultivo de la vid al cambio y la variabilidad climática implica conocer cómo los factores ambientales locales impactan en la fisiología de la vid, repercutiendo en el rendimiento, y la composición final de la uva. La composici
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c8bbe597235e85d11d73f3d9123c053c
https://doi.org/10.1051/bioconf/20235601028
https://doi.org/10.1051/bioconf/20235601028
Autor:
Diego Piccardo, Guzmán Favre, Adela Mena-Morales, Esteban García-Romero, José Pérez-Navarro, Gustavo González-Neves, Gómez-Alonso Sergio
Publikováno v:
OENO One, Vol 54, Iss 1 (2020)
Aim: The aim of the study was to investigate the stilbene composition of grapes and wines of the Vitis vinifera cultivars Tannat, Marselan and Syrah cultivated in Uruguay. The effects of delaying the harvest on stilbene concentrations were determined
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b8dd1db6811230a0a3a4299573d8514c
https://oeno-one.eu/article/view/2576
https://oeno-one.eu/article/view/2576
Autor:
José Pérez-Navarro, Gustavo González-Neves, Isidro Hermosín-Gutiérrez, Sergio Gómez-Alonso, Diego Piccardo, Guzmán Favre
Publikováno v:
Food Research International. 112:98-107
Flavonols are a class of polyphenol compounds whose importance for wine quality has increased as their structures and properties have become better understood. Here, the acetylated and p-coumaroylated derivatives of the flavonol 3-O-glucosides of iso
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::88d8ff01d039dfd30b721984e5148062
https://doi.org/10.1016/j.foodres.2018.06.019
https://doi.org/10.1016/j.foodres.2018.06.019
Publikováno v:
International Journal of Food Science & Technology. 51:260-267
Summary Anthocyanins are the main pigments of young red wines. The aim of this work was to evaluate the anthocyanin composition of red wines produced by alternative procedures of winemaking and different grape varieties. For this purpose, wines of Ta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::66f3aed3830d2523cb631527ec04fea3
https://doi.org/10.1111/ijfs.12958
https://doi.org/10.1111/ijfs.12958
Autor:
Fernando Zamora, Olga Pascual, Diego Piccardo, Guzmán Favre, Joan Miquel Canals, Gustavo González-Neves
Publikováno v:
Fermentation, Vol 5, Iss 3, p 80 (2019)
Fermentation; Volume 5; Issue 3; Pages: 80
Fermentation; Volume 5; Issue 3; Pages: 80
This research aimed to evaluate the impact of different options for winemaking on the color composition of Uruguayan Tannat red wines. The techniques evaluated were the substitution of ripe grape juice with immature grape juice and the heating of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bbcfcebb254c531a397e8f58d62b85b2
https://doi.org/10.3390/fermentation5030080
https://doi.org/10.3390/fermentation5030080
Publikováno v:
BIO Web of Conferences, Vol 15, p 02040 (2019)
Los procedimientos empleados en la vinificación pueden atenuar el impacto de eventos climáticos extremos, que afectan la calidad de los vinos. El objetivo de este trabajo fue comparar una vinificación por maceración tradicional (MT) con una vinif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8f8147463d4b256ab25904467725568f
https://doi.org/10.1051/bioconf/20191502040
https://doi.org/10.1051/bioconf/20191502040