Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Fabio Finato"'
Autor:
Mauro Paolini, Matteo Perini, Letizia Allari, Loris Tonidandel, Fabio Finato, Katia Guardini, Roberto Larcher
Publikováno v:
Molecules, Vol 28, Iss 8, p 3609 (2023)
Myo-inositol polyalcohol is a characteristic component of natural and concentrated grape musts (CMs), and Regulation (EU) no. 1308/2013 prescribes its presence as a marker of the authenticity of rectified concentrated must (RCM). Other polyalcohols b
Externí odkaz:
https://doaj.org/article/1217c39d4c094948bb0612313d519081
Autor:
Bruno Fedrizzi, Giovanna Caramia, Michela Cipriani, Fabio Finato, Barbara Simonato, Emanuele Tosi, Giacomo Zapparoli
Publikováno v:
Food Technology and Biotechnology, Vol 49, Iss 4, Pp 529-535 (2011)
The aim of this study is to evaluate the impact of Botrytis cinerea, a noble rot, on the aroma components of Amarone, a dry red wine produced from withered grapes. A comparative analysis of wines obtained from manually selected healthy and botrytized
Externí odkaz:
https://doaj.org/article/f0e8ca99f03c43c88843a6f08235ecf1
Publikováno v:
Foods
Volume 8
Issue 12
Volume 8
Issue 12
Experimental passito wines with different percentages of naturally noble-rotten grapes of the Garganega variety were analyzed to evaluate key molecules and odorants related to the typical aroma and sensory profile of botrytized passito wine. Remarkab
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1540b005afc8cca821e546ec0120b1b3
http://hdl.handle.net/11562/1010719
http://hdl.handle.net/11562/1010719
Autor:
Michela Azzolini, Fabio Finato, Sandra Torriani, E. Tosi, Marilinda Lorenzini, Bruno Fedrizzi, Giacomo Zapparoli, Michela Cipriani
Publikováno v:
European Food Research and Technology. 236:853-862
The influence of noble rot on the quality of Recioto di Soave, a “passito” sweet white wine, is greatly variable depending on the occurrence of favourable seasonal conditions for the mould infection. Botrytized wines were produced from grapes ino
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8051fc0bb317c4be8fe7a309de38e1a9
https://doi.org/10.1007/s00217-013-1943-8
https://doi.org/10.1007/s00217-013-1943-8
Autor:
E. Tosi, Michela Azzolini, Fabio Finato, Christian Scrinzi, Giacomo Zapparoli, Paola Vagnoli, Bruno Fedrizzi
Publikováno v:
European Food Research and Technology. 235:303-313
The impact of Torulaspora delbrueckii has been investigated for the first time in the production of Amarone wine, a high-alcohol dry red wine obtained from withered grapes. In two different vinifications, winery trials were inoculated by a selected s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5c1086aa5827b2160eaecb8ae5ec783d
https://doi.org/10.1007/s00217-012-1762-3
https://doi.org/10.1007/s00217-012-1762-3
Publikováno v:
Journal of Agricultural and Food Chemistry. 58:9716-9722
Fermentative sulfur compounds are recognized as strongly affecting wine aroma, mainly as off-flavors, but recently also as possible positive contributors to wine quality and typicity in still wines. Nevertheless, no evidence has been provided for the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7b75259594d294a6a487b9363e4714bf
https://doi.org/10.1021/jf101478w
https://doi.org/10.1021/jf101478w
Autor:
Fabio Finato, Matthias Scholz, Roberto Ferrarini, Paolo Barbieri, Cristina Carbognin, E. Bocca, Federica Camin, Enrico Nicolis, Bruno Fedrizzi
The high ethanol level in wine has become an important issue for all the main wine producing countries. Several techniques are available to the wine industry to reduce the ethanol content; among them, the membrane contactors are certainly one of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2bca0892ef7d70eb284fdca9c43c4912
http://hdl.handle.net/10449/21785
http://hdl.handle.net/10449/21785
Autor:
Michael C. Qian, Thomas H. Shellhammer, M. J. Herderich, T. E. Siebert, M. Parker, D. L. Capone, D. W. Jeffery, P. Osidacz, I. L. Francis, Dimitra L. Capone, Mark A. Sefton, David W. Jeffery, Jacob Lahne, Keith Cadwallader, Kerry L. Wilkinson, Kerry A. Pinchbeck, Renata Ristic, Gayle A. Baldock, Yoji Hayasaka, Hui Hui Chong, Michael T. Cleary, Yu Fang, Bruno Fedrizzi, Giuseppe Versini, Fabio Finato, Enrico M. Casarotti, Enrico Nicolis, Roberto Ferrarini, Hua Wang, Hua Li, Andrew L. Waterhouse, Paulo Lopes, Maria A. Silva, Alexandre Pons, Takatoshi Tominaga, Valérie Lavigne, Cédric Saucier, Philippe Darriet, Miguel Cabral, Pierre-Louis Teissedre, Denis Dubourdieu, Maurizio Ugliano, Paul A. Henschke, Elizabeth J. Waters, Peter Wolfe, Patricia M. Aron, Patrick L. Ting, Pedro A. Vazquez-Landaverde, Miriam G. Rodriguez-Olvera, Wenlai Fan, Yan Xu
Publikováno v:
World journal of microbiologybiotechnology. 31(2)
Although the positive role of non-Saccharomyces yeasts on the overall quality of wine is encouraging research into their oenological potential, current knowledge on the topic is still far from satisfactory. This work analyzes the contribution of star
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1f04596849bd80dd8465e46ff693276d
https://pubmed.ncbi.nlm.nih.gov/25388474
https://pubmed.ncbi.nlm.nih.gov/25388474
Autor:
Michael C. Qian, Xuetong Fan, Kanjana Mahattanatawee, Robert J. McGorrin, Eric Block, J. Lin, Y. Wang, P. L. Perry, E. Frerot, A. Rada, J. Impellizzeri, Luigi Poisson, Christine Hug, Juerg Baggenstoss, Imre Blank, Josef Kerler, Peter M. Davis, A. M. Sourabié, H.-E. Spinnler, A. Saint-Eve, P. Bonnarme, S. Landaud, Keith Cadwallader, David Potts, Laura Brisske-BeVier, Samira Mirarefi, W. James Harper, Nurdan A. Kocaoglu-Vurma, Cheryl Wick, Karen Elekes, Vaughan Langford, Michael Keusgen, Bruno Fedrizzi, Giuseppe Versini, Roberto Ferrarini, Fabio Finato, Giorgio Nicolini, Franco Magno, Sang Mi Lee, Young-Suk Kim, Eun Joo Lee, Dong Ahn, Guor-Jien Wei, Chi-Tang Ho, M. J. Herderich, I. L. Francis, M. Ugliano, T. E. Siebert, D. W. Jeffery, I-Min Tsai, Mina R. McDaniel, Kyu Hang Kyung