Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Francesco Lonardi"'
Autor:
Asfaw Degu, Darren C. J. Wong, Gian Maria Ciman, Francesco Lonardi, Fulvio Mattivi, Aaron Fait
Publikováno v:
OENO One, Vol 55, Iss 2 (2021)
The grape berry withering process is often seen as a means to concentrate the constituents of the berry via water removal, however, recent molecular studies have indicated that the reprogramming of biosynthetic pathways that impart the unique aroma a
Externí odkaz:
https://doaj.org/article/d32d5cf6ce9d46fb88a1c009909dfd19
Autor:
Fulvio Mattivi, Gian Maria Ciman, Darren C. J. Wong, Aaron Fait, Francesco Lonardi, Asfaw Degu
Publikováno v:
OENO One. 55:115-129
The grape berry withering process is often seen as a means to concentrate the constituents of the berry via water removal, however, recent molecular studies have indicated that the reprogramming of biosynthetic pathways that impart the unique aroma a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f4488186e51f2163fbf0e87d9eac9353
https://doi.org/10.20870/oeno-one.2021.55.2.4588
https://doi.org/10.20870/oeno-one.2021.55.2.4588
Autor:
Marco Franzoso, Gian Maria Ciman, Francesco Lonardi, Mikael Sjoberg, Giacomo Costagli, Carole Rapilly, Luca Bonetti
Publikováno v:
Wine Studies, Vol 5, Iss 1 (2016)
Wine clarification processes are deeply determined by complex interaction of wine constituents and application of available technologies as well as use of fining agents. Among others, centrifuge is a consolidated technique applied for many separation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::46c50ea68c66e81a29d94fb33c7029af
http://www.pagepressjournals.org/index.php/wine/article/view/6201
http://www.pagepressjournals.org/index.php/wine/article/view/6201
Autor:
Roberto Ferrarini, Francesco Lonardi, Andrea Romano, Ksenia Morozova, Franco Biasioli, Matteo Scampicchio
This work aimed at monitoring the metabolic activity of grapes during withering by microcalorimetry. Samples of Corvina grapes, a cultivar used in the production of Amarone wine, were dehydrated for about 120 days at an industrial scale plants ( frut
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::035465bc0da04b5c43bd66095d9c961c
http://hdl.handle.net/10449/30550
http://hdl.handle.net/10449/30550
