Zobrazeno 1 - 10
of 73
pro vyhledávání: '"Fabrizio Torchio"'
Autor:
Mihai Lucian LUNG, Doru PAMFIL, Nastasia POP, Corina CATANA, Simona Laura LAZAR, Simone GIACOSA, Fabrizio TORCHIO, Alessandra FERRANDINO, Susana RIO SEGADE, Luca ROLLE
Publikováno v:
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol 44, Iss 1, Pp 140-146 (2016)
The chemical composition of Romanian table grape varieties was determined to evaluate their phenolic and aroma profiles because they are factors useful for the variety characterization and consumer acceptance. Two white table grapes (‘Aromat de Ia
Externí odkaz:
https://doaj.org/article/d9059903378342daad95fccaebaf0242
Autor:
Onofrio Corona, Diego Planeta, Paola Bambina, Simone Giacosa, Maria Alessandra Paissoni, Margherita Squadrito, Fabrizio Torchio, Susana Río Segade, Luciano Cinquanta, Vincenzo Gerbi, Luca Rolle
Publikováno v:
Foods, Vol 9, Iss 5, p 666 (2020)
A dehydration experiment was carried out on Vitis vinifera L. cv Muscat of Alexandria (synonym Zibibbo) following the process for the production of renowned special dessert wines produced on Pantelleria island (Sicily, Italy). Harvested berries were
Externí odkaz:
https://doaj.org/article/97fa72ee641a4d6cb2cbeea0b02556b1
Publikováno v:
Frontiers in Plant Science, Vol 9 (2018)
Ozone has been recently recognized as an efficient sanitizing agent in wine industry because of its powerful oxidizing properties. Furthermore, postharvest treatments of grapes with ozone can stimulate defense responses by synthetizing secondary meta
Externí odkaz:
https://doaj.org/article/c09214cdbb84401e9e55624b972dc94b
Autor:
Maurizio Petrozziello, Fabrizio Torchio, Federico Piano, Simone Giacosa, Maurizio Ugliano, Antonella Bosso, Luca Rolle
Publikováno v:
Frontiers in Chemistry, Vol 6 (2018)
Since the end of the last century, many works have been carried out to verify the effect of controlled oxygen intake on the chemical and organoleptic characteristics of red wines. In spite of the large number of studies on this subject, oxygen remain
Externí odkaz:
https://doaj.org/article/32e5c941446a4a2cbec93da141e532ea
Autor:
Luca Rolle, Fabrizio Torchio, Bénédicte Lorrain, Simone Giacosa, Susana Río Segade, Enzo Cagnasso, Vincenzo Gerbi, Pierre-Louis Teissedre
Publikováno v:
OENO One, Vol 46, Iss 1, Pp 29-40 (2012)
Aims: Fourier Transform-Near Infrared (FT-NIR) spectrum and instrumental texture parameters were assessed as total phenol content and extractability predictors in intact grape seeds. Methods and results:The study was carried out on Cabernet-Sauvignon
Externí odkaz:
https://doaj.org/article/85886333b441429f91d34b06ac0a7435
Publikováno v:
OENO One, Vol 42, Iss 3, Pp 157-162 (2008)
Aims: The aim of this work was to evaluate the kinetics of anthocyanin extraction in berries of cv Brachetto and Nebbiolo, having the same level of total soluble solids, but with different skin hardness. Methods and results: A puncture test was carri
Externí odkaz:
https://doaj.org/article/10244eebf7114046846c8a237bc799ae
Autor:
Susana Río Segade, Kalliopi Rantsiou, Vasileios Englezos, Enrico Dogliani, Vincenzo Gerbi, Luca Giorgio Carlo Rolle, Simone Giacosa, Luca Simone Cocolin, Fabrizio Torchio, Francesco Cravero, Guglielmo Gai
Publikováno v:
Journal of Cleaner Production. 233:582-589
In winemaking industry, good cleaning and sanitization practices are essential in bottle filling process to preserve quality and avoid subsequent alterations after bottling, when microbes find environment favourable for their development. Devices con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::453b45634718c071ef9ad7d22897db49
https://doi.org/10.1016/j.jclepro.2019.06.097
https://doi.org/10.1016/j.jclepro.2019.06.097
Autor:
Vasileios Englezos, Luca Giorgio Carlo Rolle, Susana Río Segade, Vincenzo Gerbi, Luca Simone Cocolin, Kalliopi Rantsiou, Simone Giacosa, Fabrizio Torchio, Matteo Pollon
Publikováno v:
American Journal of Enology and Viticulture. 70:249-258
Spoilage by Brettanomyces bruxellensis is a major concern for the wine industry. The negative effect of this yeast on wine quality, that is, potentially large associate economic losses and the production of phenolic off-flavors, requires application
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::71d5fd756a2963187b54f1a5332c662d
https://doi.org/10.5344/ajev.2019.18058
https://doi.org/10.5344/ajev.2019.18058
Autor:
Fabrizio Torchio, Paola Vagnoli, Vasileios Englezos, Luca Simone Cocolin, Kalliopi Rantsiou, Sibylle Krieger-Weber
Simultaneous inoculation of yeast and lactic acid bacteria (LAB) is considered a state-of-the-art strategy to reduce overall vinification time and improve microbiological stability of wines. This inoculation protocol sparked interest in selecting yea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::07b5bbb956890a40855048989bc7fddd
http://hdl.handle.net/2318/1726983
http://hdl.handle.net/2318/1726983
Autor:
Vincenzo Gerbi, Anne Ortiz-Julien, Simone Giacosa, Vasileios Englezos, Francesco Cravero, Luca Giorgio Carlo Rolle, Fabrizio Torchio, Kalliopi Rantsiou, Luca Simone Cocolin
Publikováno v:
Food Research International. 109:298-309
The use of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae is gaining attention in recent years due to their ability to modulate the metabolites production of enological interest. In the present study, four of the most po
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9e214586290e6fca04c266cedf8045fe
https://doi.org/10.1016/j.foodres.2018.04.027
https://doi.org/10.1016/j.foodres.2018.04.027