Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Federico Baris"'
Publikováno v:
Beverages, Vol 10, Iss 2, p 43 (2024)
The quality of rosé wines significantly depends on their phenolic composition, particularly tannins, anthocyanins, and their derivatives, which determine the perceived color of these products and their color evolution throughout the storage and shel
Externí odkaz:
https://doaj.org/article/b329c35227974aefaa4f785b8c5ea949
Autor:
Nicola Mastrangelo, Alessandro Bianchi, Stefano Pettinelli, Gregorio Santini, Giorgio Merlani, Andrea Bellincontro, Federico Baris, Fabio Chinnici, Fabio Mencarelli
Publikováno v:
Heliyon, Vol 9, Iss 10, Pp e20422- (2023)
A new category of fruit style beer resulting from the addition of grape matrices is named Italian Grape Ale (IGA). In this paper, we report data on an experimental work to produce IGA beers, adding macerated (CO2 or N2) red Gamay grape must or Aleati
Externí odkaz:
https://doaj.org/article/718896c413bd4cb28394fd0db6c74723
Autor:
Antonio Castro Marin, Federico Baris, Elia Romanini, Milena Lambri, Giuseppe Montevecchi, Fabio Chinnici
Publikováno v:
Beverages, Vol 7, Iss 2, p 34 (2021)
In 2015, Italian Grape Ale (IGA) beers have been included as a new provisional sub-category of special-type fruit beers by the Beer Judge Certification Program, including those products whose brewing process is carried out in presence of determined q
Externí odkaz:
https://doaj.org/article/97e9db7ff46c4d65a25573a23a6d8aeb
Autor:
Federico Baris, Antonio Castro Marín, Ana Cristina De Aguiar Saldanha Pinheiro, Silvia Tappi, Fabio Chinnici
Publikováno v:
Innovative Food Science & Emerging Technologies. 86:103381
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::19be4df50ae56ca1c4f663cf2459d721
https://doi.org/10.1016/j.ifset.2023.103381
https://doi.org/10.1016/j.ifset.2023.103381
This work aimed to evaluate the evolution of phenolic compounds during white winemaking process up to bottling and 12 months storage, together with the influence of different antioxidant strategies (e.g. fining on lees and addition of sulfur dioxide,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4094::887a344b559d740cbc66f24828ef4b2f
http://hdl.handle.net/11585/850198
http://hdl.handle.net/11585/850198
