Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Franco Battistutta"'
Publikováno v:
OENO One, Vol 39, Iss 2, Pp 83-90 (2005)
The use of yeast polysaccharides in the stabilization of the phenolic fraction of red wines, is a recent application. Increasing amounts of an industrial product made by thermal lysis of yeast cell walls were added to two red wines: the effects on ph
Externí odkaz:
https://doaj.org/article/af54272b7f4b444a9e47c4c524b3c138
Autor:
Rosanna Toniolo, Marion Lizee, Franco Battistutta, Piergiorgio Comuzzo, Roberto Zironi, Rossella Svigelj
Publikováno v:
Journal of the Science of Food and Agriculture. 97:5158-5167
The antioxidant capacity of an inactive dry yeast preparation (YD) was investigated by conventional analytical methods (spectrophotometry, high-performance liquid chromatography) as well as by cyclic voltammetry in a (+)-catechin model wine and compa
Autor:
Sabrina Voce, Paolo Sivilotti, Franco Battistutta, Piergiorgio Comuzzo, Urska Vrhovsek, Domen Škrab
Ribolla Gialla (RG) is a white grape variety used in the production of high-quality sparkling wines. It is cultivated in a limited area between Friuli Venezia Giulia (FVG—Northeast Italy) and Slovenia; for this reason, there is little information a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ad196f7d69ef57054ac0876387395c6
http://hdl.handle.net/11390/1157659
http://hdl.handle.net/11390/1157659
This chapter focuses on the management of acidic fraction and pH control in red wines. The main traditional strategies for chemical acidification and deacidification are discussed, including the use of acidic musts from low maturity grapes, as well a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::471203cdf23b9a9e8111bf5f60a763be
https://doi.org/10.1016/b978-0-12-814399-5.00002-5
https://doi.org/10.1016/b978-0-12-814399-5.00002-5
Autor:
Alvaro Peña-Neira, Pedro Ballesteros Torres, Jorge Barros-Velázquez, Begoña Bartolomé Suáldea, Franco Battistutta, Ana B. Bautista-Ortín, Karola Böhme, Eduardo Boido, Enzo Cagnasso, Pilar Calo-Mata, Francisco Carrau, Alberto Caudana, Kai Chen, Maurizio Ciani, Francesca Comitini, Piergiorgio Comuzzo, Laura Culleré, Victor de Freitas, María Teresa Escribano-Bailón, Vicente Ferreira, Sergi Ferrer, Ignacio García-Estévez, Vincenzo Gerbi, Simone Giacosa, Irene Gil-Sánchez, Encarna Gómez-Plaza, Carmen González, António M. Jordão, Belinda Kemp, Florian Kiene, Iris Loira, Ricardo López, Manuel Malfeito-Ferreira, Valentina Martin, Nuno Mateus, Karina Medina, Antonio Morata, Joana Oliveira, Pablo Ossorio, Felipe Palomero, Isabel Pardo, Karine Pedneault, Gary Pickering, Doris Rauhut, Jorge M. Ricardo-da-Silva, Susana Río Segade, Julián C. Rivas-Gonzalo, Luca Rolle, Han Shunyu, Mark Strobl, Jose A. Suárez-Lepe, Ma Tengzhen, Wendu Tesfaye, Kevin Usher, Aude Vernhet, M. Victoria Moreno-Arribas, James Willwerth, Hao Yan, Bi Yang, Fernando Zamora
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a523202eff96777506929bb01bb3be0e
https://doi.org/10.1016/b978-0-12-814399-5.00028-1
https://doi.org/10.1016/b978-0-12-814399-5.00028-1
Autor:
Sabrina Voce, Urska Vrhovsek, Paolo Sivilotti, Domen Škrab, Franco Battistutta, Piergiorgio Comuzzo
Publikováno v:
European Food Research and Technology. 247:295-295
Autor:
Mariana Silvina Páez, Franco Battistutta, Graziano Luisi, Roberto Zironi, Marco Vendrame, Piergiorgio Comuzzo
Publikováno v:
Food Chemistry. 168:107-114
Different winemaking products (ascorbic acid, glutathione, yeast lees and a yeast autolysate) were tested in comparison with sulphur dioxide, concerning radical scavenging activity (measured by DPPH assay), oxygen consumption capacity and ability to
Autor:
Piergiorgio, Comuzzo, Rosanna, Toniolo, Franco, Battistutta, Marion, Lizee, Rossella, Svigelj, Roberto, Zironi
Publikováno v:
Journal of the science of food and agriculture. 97(15)
The antioxidant capacity of an inactive dry yeast preparation (YD) was investigated by conventional analytical methods (spectrophotometry, high-performance liquid chromatography) as well as by cyclic voltammetry in a (+)-catechin model wine and compa
Publikováno v:
Food Chemistry. 52:199-202
Eight biogenic amines (histamine, tyramine, tryptamine, 2-phenyl-ethylamine, putrescine, cadaverine, spermine and spermidine) in alcoholic and non-alcoholic beers have been determined by HPLC. The results obtained ranged between 0.1 and 17.2 ppm. Onl
Autor:
Franco Battistutta, C. Da Porto
Publikováno v:
Journal of Wine Research. 6:207-212
In order to increase the flavour compounds of fermented Muscat of Canelli grapes, which are the raw material of an alcoholic beverage, an unconventional oenological technique was carried out, using an extended maceration time combined with the additi