Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Elisa Sartini"'
Publikováno v:
OENO One, Vol 44, Iss 2, Pp 101-115 (2010)
Aims: The aim of this work was to verify the influence of mechanical harvesting and postharvest treatments on wine composition. Methods and results: Trials were carried out in triplicate on cv. Montuni grapes. The estimated best setting frequency for
Externí odkaz:
https://doaj.org/article/45ee9180977f40c896b93718371207d6
Autor:
Elisa Sartini, Giuseppe Arfelli
Publikováno v:
Food Chemistry. 142:152-158
High performance anion exchange chromatography (HPAEC) coupled with pulsed amperometric detection (PAD) was optimised in order to quantify mannose, maltose, maltotriose, maltotetraose, maltopentaose, maltohexaose and maltoheptaose content of beer. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2b14f2f30c15244f5e7a04dbe63c39eb
https://doi.org/10.1016/j.foodchem.2013.07.008
https://doi.org/10.1016/j.foodchem.2013.07.008
Publikováno v:
European Food Research and Technology. 233:1-10
Wine samples of Red Sangiovese wines were aged for 3 months using three different techniques (chips, lees, and micro-oxygenation) separately or combined. Later, their evolution in bottle was monitored for 5 months. At the end of aging, the main effec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::01b4533bb6ee724ecd4eb38a3875a5f1
https://doi.org/10.1007/s00217-011-1480-2
https://doi.org/10.1007/s00217-011-1480-2
Publikováno v:
OENO One, Vol 44, Iss 2, Pp 101-115 (2010)
Scopus-Elsevier
Scopus-Elsevier
Aims: The aim of this work was to verify the influence of mechanical harvesting and postharvest treatments on wine composition.Methods and results: Trials were carried out in triplicate on cv. Montuni grapes. The estimated best setting frequency for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::22d78ba9339b450e368a12857585d5a9
https://oeno-one.eu/article/view/1461
https://oeno-one.eu/article/view/1461
Publikováno v:
European Food Research and Technology. 231:85-91
An explorative study to verify the applicability of reductive winemaking (RW) on two cultivars was carried out. To this purpose, traditional winemaking (TW) and RW were carried out on a semi-aromatic white grape (Sauvignon blanc) and a white neutral
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6be314f4778cd47648192bd79b93e741
https://doi.org/10.1007/s00217-010-1250-6
https://doi.org/10.1007/s00217-010-1250-6
Publikováno v:
Food Science and Technology International. 13:293-299
This study determined the influence of the kind of wood (Allier vs Limousin and Allier vs chestnut), the age (new vs 1 year old Allier oak barriques) and the volume (1000 L vs 225 L ) of Allier oak containers on sensorial profile and volatile composi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::80467cfbbe6433a01d4cefe479b6cbca
https://doi.org/10.1177/1082013207082388
https://doi.org/10.1177/1082013207082388
Publikováno v:
Food Chemistry. 104:1599-1604
A red Sangiovese wine was aged using separate or combined different technological treatments and techniques (chips, chips and micro-oxygenation, chips and lees and micro-oxygenation), to evaluate their influence on phenolic compounds. The use of chip
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0fe7f0dea227588b4a62fdce89905e97
https://doi.org/10.1016/j.foodchem.2007.03.010
https://doi.org/10.1016/j.foodchem.2007.03.010
This research represents a first attempt to chemically characterize wines produced from the autochthonous grape variety, Uva Longanesi, based upon the phenolic compounds responsible for its high astringency as confirmed by preliminary sensory analysi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::15a883299f56b788b46850c3ed747c85
http://hdl.handle.net/11585/104994
http://hdl.handle.net/11585/104994
Autor:
C. Flores-Rubio, Josep Caixach, Elvira López-Tamames, J. Bosch-Fusté, Elisa Sartini, S. Buxaderas
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
To evaluate the viability of the A280 value for monitoring the development of cava sparkling wine during its ageing in contact with lees and its commercial shelf life, an accelerated test was applied to four types of sparkling wines obtained at indus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a0babebc31d712da0a15f0aaec8c8d8f
http://hdl.handle.net/10261/194173
http://hdl.handle.net/10261/194173
The total antioxidant capacity (TAC) of five different wines (four red and one white) was determined in five different steps of winemaking carried out in a commercial wine cellar by a chemiluminescence (CL) assay. The CL method is suitable to determi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::431dcb1b5bf44d7ce2436250568d6619
http://hdl.handle.net/11575/16726
http://hdl.handle.net/11575/16726