Zobrazeno 1 - 10 of 15 pro vyhledávání: '"Evandro Ficagna"'
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Akademický článek
Influence of cation exchange resin-treated thermovinified red wines on the oxidative stability and colour of rosé sparkling wines produced by blending
Autor: Gustavo Postingher, Bruno Cisilotto, Carolina Pretto Panceri, Diovane Freire Moterle, Vitor Manfroi, Evandro Ficagna
Publikováno v: OENO One, Vol 58, Iss 4 (2024)
This study investigates the effect of using cation exchange resins in a red wine obtained by flash détente thermovinification on the oxidative stability of red wines and rosé sparkling wines obtained by blending the resin-treated red wine with whit
Externí odkaz: https://doaj.org/article/c458a92241004cf3bc90ac4f27f3cf05
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3
Occurrence and impact of fungicides residues on fermentation during wine production– A review
Autor: Saulo Fernandes de Andrade, Cassandro Davi Emer, Alexandre Meneghello Fuentefria, Evandro Ficagna, Angelo Gava
Publikováno v: Food Additives & Contaminants: Part A. 38:943-961
Continuous fungicide spraying is required to eliminate fungal pathogens on grapes. However, this practice is associated with several risks, including contamination and environmental imbalance, as well as toxicity to operators and the induction of res
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2d9a9de682d5f80f5bb776db0d7ef5c0
https://doi.org/10.1080/19440049.2021.1894357
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4
The efficacy of 8‐hydroxyquinoline derivatives in controlling the fungusIlyonectria liriodendri, the causative agent of black foot disease in grapevines
Autor: Saulo Fernandes de Andrade, Angélica Rocha Joaquim, Angelo Gava, Evandro Ficagna, L M de Souza, Mário Lettieri Teixeira, J Fiorentin, Marcus André Kurtz Almança, Mariana Pies Gionbelli, Alexandre Meneghello Fuentefria, M A de Chaves
Publikováno v: Journal of Applied Microbiology. 131:1440-1451
Aim The purpose of this study was to evaluate the in vitro and in vivo efficiency of derivatives of 8-Hydroxyquinoline (8HQ) in controlling the fungus Ilyonectria liriodendri. Methods and results The in vitro tests consisted of assessing its suscepti
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d331e6c5fcb83a643bd86118f3a5053
https://doi.org/10.1111/jam.15035
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5
Application of soy protein isolate in the fining of red wine
Autor: Simone Bertazzo Rossato, Angelo Gava, Cesar Valmor Rombaldi, Elessandra da Rosa Zavareze, Evandro Ficagna
Publikováno v: Ciência e Técnica Vitivinícola, Vol 34, Iss 1, Pp 48-60 (2019)
Soy protein isolate was evaluated as a potential fining agent as an alternative to the predominant protein commercial fining agents (ovalbumin, porcine gelatin, and pea protein isolate). Two red wines (cv. ‘Merlot’ and cv. ‘Lambrusco Maestri’
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a6d71486290e11a7dc1acb50f27372c
https://doi.org/10.1051/ctv/20193401048
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6
The effect of cation exchange resin treatment of grape must on the chemical and sensory characteristics of base wines for sparkling wine
Autor: Bruno Cisilotto, Luísa Carolina Wetzstein, Simone Bertazzo Rossato, Ana Paula Longaray Delamare, Gisele Mion Gugel, Evandro Ficagna, Sergio Echeverrigaray, Angelo Gava
Publikováno v: Ciência e Técnica Vitivinícola, Vol 34, Iss 2, Pp 91-101 (2019)
Ion exchange resins are polymers with high physical and chemical stability, which, upon activation, acquire positive charge (H+) ions which interchange with existing cations during musts or wines treatment. The chemical composition of the grape must,
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::336dc7b6a9c248e50db0eca86eee114b
https://www.ctv-jve-journal.org/articles/ctv/pdf/2019/02/ctv20193402p91.pdf
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8
Effect of the addition of enological stabilizers on the wine filterability index: application of simplex-centroid
Autor: Angelo Gava, Cassandro Davi Emer, Bruno Cisilotto, Dionísio Borsato, Evandro Ficagna, Simone Bertazzo Rossato
Publikováno v: REVISTA CIÊNCIA AGRONÔMICA. 52
The search for quality improvement in wine has intensified the use of products and additives in the different stages of winemaking, from the receipt of the grapes until the bottling. Among the additives employed at the end of the process, we can cite
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cbe34ff34cd0669d3bbe3fd6620f202f
https://doi.org/10.5935/1806-6690.20210014
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10
The effect of ion-exchange resin treatment on grape must composition and fermentation kinetics
Autor: Bruno Cisilotto, Sergio Echeverrigaray, Angelo Gava, Gisele Mion Gugel, L.C. Wetzstein, Evandro Ficagna, Simone Bertazzo Rossato
Publikováno v: Heliyon
Heliyon, Vol 6, Iss 3, Pp e03692-(2020)
The aim of this study was to determine the influence of ion-exchange resin treatments of white grape must for the production of sparkling base wines, on the grape must chemical composition and fermentation kinetics. The experiment included an untreat
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d6490b7dbef491d8d3078751d505d604
http://europepmc.org/articles/PMC7114747
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