Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Margherita Squadrito"'
Autor:
Eleonora Barone, Giovanna Ponticello, Pieramaria Giaramida, Margherita Squadrito, Teresa Fasciana, Valentina Gandolfo, Francesco Ardizzone, Manuela Monteleone, Onofrio Corona, Nicola Francesca, Daniele Oliva
Publikováno v:
Fermentation, Vol 7, Iss 2, p 79 (2021)
An increasing interest in novel wine productions is focused on non-Saccharomyces yeasts due to their potential in improving sensory profiles. Although Kluyveromyces marxianus has been originally isolated from grapes and its enzymatic activities are u
Externí odkaz:
https://doaj.org/article/b1a8b63d293742a4b5981c9fd8e3bd11
Autor:
Onofrio Corona, Diego Planeta, Paola Bambina, Simone Giacosa, Maria Alessandra Paissoni, Margherita Squadrito, Fabrizio Torchio, Susana Río Segade, Luciano Cinquanta, Vincenzo Gerbi, Luca Rolle
Publikováno v:
Foods, Vol 9, Iss 5, p 666 (2020)
A dehydration experiment was carried out on Vitis vinifera L. cv Muscat of Alexandria (synonym Zibibbo) following the process for the production of renowned special dessert wines produced on Pantelleria island (Sicily, Italy). Harvested berries were
Externí odkaz:
https://doaj.org/article/97fa72ee641a4d6cb2cbeea0b02556b1
Publikováno v:
OENO One, Vol 44, Iss 3, Pp 167-177 (2010)
Aims: This study aimed at acquiring knowledge of the evolution of anthocyanins from grape to wine and the possibility of deducing the varietal origin of a wine from its anthocyanin profile. Methods and results: The anthocyanin « fingerprint », or p
Externí odkaz:
https://doaj.org/article/6583a25624244b0d82f8c9f43115a022
Autor:
Paola Bambina, Matteo Pollon, Margherita Squadrito, Stefano Barone, Luciano Cinquanta, Onofrio Corona
The aim of this study was to evaluate the effects of the prolonged post-fermentative maceration during the winemaking of Cabernet Sauvignon grapes in oak barrels and steel tanks and apply to this purpose a mathematical modelization to better and easi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::61fe7f9bbfcdcd7becd19ef46747096d
https://doi.org/10.21203/rs.3.rs-2243911/v1
https://doi.org/10.21203/rs.3.rs-2243911/v1
Autor:
Francesca Oliveri, Giacomo Dugo, Teresa Gervasi, Margherita Squadrito, Valentina Gottuso, Giovanni Bartolomeo, Nicola Cicero
Publikováno v:
Natural Product Research. 30:2329-2337
In 2011 vintage, the evolution of monomer and total anthocyanins, as well as of total flavonoids and polyphenols of grapes and wine of Nero d’Avola and Perricone, varieties cultivated in Sicily, was studied. Anthocyanin profiles are commonly used f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a74e326870eb59550b4419a30b19c0f1
https://doi.org/10.1080/14786419.2016.1174229
https://doi.org/10.1080/14786419.2016.1174229
Publikováno v:
Molecular biotechnology. 57(3)
Muscat of Alexandria is known in Italy as Zibibbo. Zibibbo nero, red-wine grapes, is a sport mutation of Zibibbo variety. A biochemical and molecular characterization of berry colour (VvMybA1 and VvMybA2 genes, Vitis vinifera MYeloBlastosis) and arom
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::191ee76591fb2722454efea5aac8c285
https://pubmed.ncbi.nlm.nih.gov/25380987
https://pubmed.ncbi.nlm.nih.gov/25380987