Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Elisabetta Pittari"'
Autor:
Maurizio Piergiovanni, Domenico Masuero, Silvia Carlin, Giovanni Luzzini, Nicole Furlan, Davide Slaghenaufi, Maurizio Ugliano, Luca Rolle, Susana Río Segade, Paola Piombino, Elisabetta Pittari, Andrea Versari, Giuseppina Paola Parpinello, Matteo Marangon, Christine Mayr Marangon, Fulvio Mattivi
Publikováno v:
OENO One, Vol 57, Iss 2 (2023)
Aroma is an identifying characteristic of wines and is of crucial importance for the consumer appreciation. Among all odour-active compounds, some key molecules appear only after ageing and give a strong contribution to both identity and added value
Externí odkaz:
https://doaj.org/article/dafb3a4c9c764f79849e826c857c9ca0
Autor:
Paola Piombino, Elisabetta Pittari, Alessandro Genovese, Andrea Bellincontro, Osvaldo Failla, Luigi Moio
Publikováno v:
Foods, Vol 12, Iss 19, p 3661 (2023)
Leaf removal is a cultural practice mainly aimed at improving cluster zone microclimates and impacting primary and secondary metabolites, such as volatiles. This research aimed to assess the impact of defoliation on free and glycosylated aromas of a
Externí odkaz:
https://doaj.org/article/06bdf0a99e1f4a3ca9fa9df7bf0de41c
Publikováno v:
Applied Sciences, Vol 13, Iss 4, p 2165 (2023)
Gas-chromatography/mass-spectrometry and sensory descriptive analyses were applied to provide new data on volatile and olfactory properties of Aglianico and Primitivo (Zinfandel), Italian red wines of growing interest. The relationships between data
Externí odkaz:
https://doaj.org/article/467e35971e5849b387a7b34c2262ce39
Publikováno v:
Foods, Vol 12, Iss 3, p 526 (2023)
A fermentation of Fiano di Avellino grape must was carried out at 9°C with the aim of selecting cryotolerant yeast strains and testing their fermentative performances and volatile production following molecular characterization. A total of 20 yeast
Externí odkaz:
https://doaj.org/article/ffab77e94a7248129c098f6ed0f3c5c4
Autor:
Panagiotis Arapitsas, Daniele Perenzoni, Maurizio Ugliano, Davide Slaghenaufi, Simone Giacosa, Maria Alessandra Paissoni, Paola Piombino, Elisabetta Pittari, Andrea Versari, Arianna Ricci, Andrea Curioni, Matteo Marangon, Fulvio Mattivi
Publikováno v:
Beverages, Vol 8, Iss 4, p 76 (2022)
The Italian wine appellations system is organized in hundreds of origin wines, with unique characteristics that are protected with many denominations of origin. The aim of this work was to analyze and compare the proanthocyanin profile of 12 single-c
Externí odkaz:
https://doaj.org/article/26635e0db24d40c0b65eacd9688c33dc
Publikováno v:
Applied Sciences, Vol 11, Iss 3, p 1157 (2021)
Wine polyphenols (PPhs) and volatile organic compounds (VOCs) are responsible for two of the main sensory characteristics in defining the complexity and quality of red wines: astringency and aroma. Wine VOCs’ volatility and solubility are strongly
Externí odkaz:
https://doaj.org/article/25806e9ee6024ae8ab04805a17f44b39
Autor:
Elisabetta Pittari, Luigi Moio, Panagiotis Arapitsas, Andrea Curioni, Vincenzo Gerbi, Giuseppina Paola Parpinello, Maurizio Ugliano, Paola Piombino
Publikováno v:
Foods, Vol 9, Iss 11, p 1530 (2020)
This work aimed at investigating red wine olfactory–oral cross-modal interactions, and at testing their impact on the correlations between sensory and chemical variables. Seventy-four Italian red whole wines (WWs) from 10 varieties, and correspondi
Externí odkaz:
https://doaj.org/article/ef71d6b07e66422caf5fafb34b9eb044
Autor:
Alessandro Bianchi, Gregorio Santini, Paola Piombino, Elisabetta Pittari, Chiara Sanmartin, Luigi Moio, Margherita Modesti, Andrea Bellincontro, Fabio Mencarelli
Carbonic maceration (CM) consists in placing intact grape bunches into a sealed tank to have a natural or artificially created carbon dioxide atmosphere. No articles have been published on the comparison between CM and nitrogen maceration (NM). There
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c6e7ca152d3dd6e83c33a53fa0bb5a94
https://hdl.handle.net/11588/915673
https://hdl.handle.net/11588/915673
Autor:
Silvia Carlin, Maurizio Piergiovanni, Elisabetta Pittari, Maria Tiziana Lisanti, Luigi Moio, Paola Piombino, Matteo Marangon, Andrea Curioni, Luca Rolle, Susana Río Segade, Andrea Versari, Arianna Ricci, Giuseppina Paola Parpinello, Giovanni Luzzini, Maurizio Ugliano, Daniele Perenzoni, Urska Vrhovsek, Fulvio Mattivi
Thanks to their low odor detection thresholds, free varietal thiols (VTs) play a key role in the primary aroma of wines, to which they confer an intense scent reminiscent of box tree, grapefruit, citrus fruits, passionfruit and cat urine odor. Exclud
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::970ba72db25cbc0b6cd82a78049127cf
https://hdl.handle.net/11585/895401
https://hdl.handle.net/11585/895401
Autor:
Pascal Schlich, Paola Piombino, Luigi Moio, Emmanuelle Meudec, Karine Gourrat, Sylvie Cordelle, Véronique Cheynier, Fabrice Neiers, Jean-Luc Le Quéré, Elisabetta Pittari, Gilles Feron, Isabelle Andriot, Francis Canon
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2022, 372, ⟨10.1016/j.foodchem.2021.131229⟩
Food Chemistry, Elsevier, 2022, 372, ⟨10.1016/j.foodchem.2021.131229⟩
International audience; Addition of oenological tannins claims to have a positive impact on wine stability, protection from oxidation and likely sensory persistence. However, their role on red wine aroma during oxidation is controversial. The present