Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Francesco Errichiello"'
Autor:
Francesco Errichiello, Luigi Picariello, Martino Forino, Giuseppe Blaiotta, Ernesto Petruzziello, Luigi Moio, Angelita Gambuti
Publikováno v:
Molecules, Vol 29, Iss 12, p 2907 (2024)
Copper (II), a vital fungicide in organic viticulture, also acts as a wine oxidation catalyst. However, limited data are currently available on the impact that maximum allowed copper (II) ion doses in wine grapes at harvest can have on aged wine qual
Externí odkaz:
https://doaj.org/article/13b15ab986544b3c8ba0a9fde58d5620
Autor:
Maria D'Amato, Antonietta Cerulli, Francesco Errichiello, Angelita Gambuti, Luigi Moio, Martino Forino, Sonia Piacente
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100201- (2023)
Minor grape varieties often possess key traits to produce wines with specific territorial identity. Italy is home to a wide selection of autochthonous grapevines. In 2005, four white grape varieties from the Amalfi coast, Fenile, Ginestra, Pepella an
Externí odkaz:
https://doaj.org/article/da2e2bd4659b4d25bb4bfc30edd07758
Autor:
Francesco Errichiello, Maria D'Amato, Angelita Gambuti, Luigi Moio, Arianna Pastore, Hekmat AL-Hmadi, Mariano Stornaiuolo, Elena Serino, Orazio Taglialatela-Scafati, Martino Forino
Publikováno v:
Journal of Functional Foods, Vol 104, Iss , Pp 105548- (2023)
Grape pomace, a bulky component of winery waste, is a source of healthy compounds. So far, scientific research has mainly focused on its polyphenol content, but given the impressive number of bioactivities shown by grape pomace, it is not unlikely th
Externí odkaz:
https://doaj.org/article/d6c5aa45b381448db307de11a3f84b6f
Autor:
Paola Domizio, Alessandra Luciano, Antigone Marino, Luigi Picariello, Martino Forino, Francesco Errichiello, Giuseppe Blaiotta, Luigi Moio, Angelita Gambuti
Publikováno v:
Molecules, Vol 28, Iss 21, p 7423 (2023)
Climate change is causing a significant decrease in the total acidity of grapes and related wines. This represents a serious issue for sparkling wine production. Consequently, before the second fermentation, the acidification of base wines is often n
Externí odkaz:
https://doaj.org/article/b4607e7b55d14d2cb9d67eb48dbd7e4a
Autor:
Angelita Gambuti, Luigi Picariello, Martino Forino, Francesco Errichiello, Antonio Guerriero, Luigi Moio
Publikováno v:
Applied Sciences, Vol 12, Iss 5, p 2555 (2022)
Due to climate change and the consequent rise in grape pH, there is often the necessity of acidifying musts or wines during winemaking. In this study, the effect of early (on musts, during fermentation) and late (on wines, after the end of the fermen
Externí odkaz:
https://doaj.org/article/0f498855f18a4d498c0ab738f17f7114
Autor:
Luigi Picariello, Francesco Errichiello, Francesca Coppola, Alessandra Rinaldi, Luigi Moio, Angelita Gambuti
Publikováno v:
Applied Sciences, Vol 11, Iss 24, p 11743 (2021)
(1) Background: most premium red wines are rich in tannins but the effect of chitosan on these macromolecules is unknown. In this work, the effect of a treatment with 0.5 g/L of chitosan on red wines, W, enriched with condensed tannins, CT, ellagitan
Externí odkaz:
https://doaj.org/article/d969ef71b492418e8e4c327ffe51543a
Autor:
Francesco Errichiello, Luigi Picariello, Antonio Guerriero, Luigi Moio, Martino Forino, Angelita Gambuti
Publikováno v:
Molecules, Vol 26, Iss 12, p 3593 (2021)
Background: Numerous oenological practices can cause an excess of dissolved oxygen in wine, thus determining sensory and chromatic defects in the short- to long-term. Hence, it is necessary to manage the excess of oxygen before bottling. Methods: In
Externí odkaz:
https://doaj.org/article/e758057607aa4103b96f5d7455f71a35
Autor:
Luigi Picariello, Alessandra Rinaldi, Martino Forino, Francesco Errichiello, Luigi Moio, Angelita Gambuti
Publikováno v:
Molecules, Vol 25, Iss 20, p 4607 (2020)
Background: In the wine industry, in addition to condensed tannins of grape origin, other commercial tannins are commonly used. However, the influence of oxygen uptake related to different tannin additions during the post fermentative phase in wine h
Externí odkaz:
https://doaj.org/article/9fe97ec6de894ef9b170e85d34b16570
Publikováno v:
Australian Journal of Grape and Wine Research. 27:128-137
Autor:
Luigi Moio, Luigi Picariello, Antonio Guerriero, Angelita Gambuti, Martino Forino, Francesco Errichiello
Publikováno v:
Molecules, Vol 26, Iss 3593, p 3593 (2021)
Molecules
Volume 26
Issue 12
Molecules
Volume 26
Issue 12
Background: Numerous oenological practices can cause an excess of dissolved oxygen in wine, thus determining sensory and chromatic defects in the short‐ to long‐term. Hence, it is necessary to manage the excess of oxygen before bottling. Methods: