Zobrazeno 1 - 10
of 91
pro vyhledávání: '"Giorgio, Nicolini"'
Autor:
Emilio Celotti, Stefano Stante, Paola Ferraretto, Tomás Román, Giorgio Nicolini, Andrea Natolino
Publikováno v:
Foods, Vol 9, Iss 10, p 1344 (2020)
Polyphenols, especially anthocyanins, play an important role on red wine sensory qualities and their evolution during storage. High Power Ultrasound (HPU) has been recognized as one of the most promising technologies which can be applied in winemakin
Externí odkaz:
https://doaj.org/article/eeb76c6335cc4bb2a61dafd554c2da3f
Autor:
Tomas Roman, Loris Tonidandel, Giorgio Nicolini, Elisabetta Bellantuono, Laura Barp, Roberto Larcher, Emilio Celotti
Publikováno v:
Foods, Vol 9, Iss 1, p 104 (2020)
The effect of ultrasound (20 kHz, 153 μm) on the prefermentation extraction mechanisms in Sauvignon Blanc grapes was studied, focusing on 3-mercaptohexan-1-ol (3MH) and 4-mercapto-4-methyl-pentan-2-one (4MMP) precursors linked to glutathione (GSH) a
Externí odkaz:
https://doaj.org/article/844f925bb82a4006846b96d29a91616b
Publikováno v:
OENO One, Vol 47, Iss 1, Pp 65-68 (2013)
Aim: To evaluate the potential risk of ethyl carbamate (EC) formation in wine by studying its production kinetics at sub-optimal storage temperatures. Methods and results: The kinetics of EC formation was investigated in 60 white wines obtained from
Externí odkaz:
https://doaj.org/article/4ac613e590d44316b5977b8915cd6d92
Publikováno v:
American Journal of Enology and Viticulture. 71:17-25
The development in young white wines of 2-aminoacetophenone, commonly known as atypical aging defect (UTA), leads to unpleasant notes such as mothball, wet mop, sweaty, acacia blossom, or soap. Tryptophan and indole-3-acetic acid, the most abundant a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c8ba928f21a3525615f345ae407756c0
https://doi.org/10.5344/ajev.2019.19030
https://doi.org/10.5344/ajev.2019.19030
Publikováno v:
European Food Research and Technology. 245:2373-2383
In this work, the anthocyanins’ profile of two hybrid grape varieties—Cabernet Carbon and Prior—grown in two experimental plots in Trentino (Northern Italy) was investigated during 2016 and 2017 harvests. The focus was on the mono- and di-glyco
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::59f9f023db9b53f80253001b97c62cc1
https://doi.org/10.1007/s00217-019-03355-4
https://doi.org/10.1007/s00217-019-03355-4
Publikováno v:
Food Chemistry. 267:196-203
Tannins are polyphenolic compounds extensively present in plants and used by food industry as processing aids. Due to the heterogeneity of plant sources, actions involved in food processing and tannin commercial costs can be different. In the last ye
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ccffe2fd11db5c261fafc3d064e772e
https://doi.org/10.1016/j.foodchem.2017.11.048
https://doi.org/10.1016/j.foodchem.2017.11.048
Autor:
Andrea Natolino, Tomás Roman, Giorgio Nicolini, Emilio Celotti, Mónica Sofía Osorio Barahona, Elisabetta Bellantuono, Jorge Cardona
White wines can be negatively affected by the formation of an undesirable protein haze. This sensory defect is prevented by specific fining agents, principally bentonite, which can negatively affect wine sensory characteristics through the removal of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::507c865db749c1ada53498b73a834893
http://hdl.handle.net/11390/1207440
http://hdl.handle.net/11390/1207440
Autor:
Stefano Stante, Paola Ferraretto, Tomas Roman, Emilio Celotti, Andrea Natolino, Giorgio Nicolini
Publikováno v:
Foods
Volume 9
Issue 10
Foods, Vol 9, Iss 1344, p 1344 (2020)
Volume 9
Issue 10
Foods, Vol 9, Iss 1344, p 1344 (2020)
Polyphenols, especially anthocyanins, play an important role on red wine sensory qualities and their evolution during storage. High Power Ultrasound (HPU) has been recognized as one of the most promising technologies which can be applied in winemakin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::575a09560cb6f1ddd7fcd156fe8ba092