Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Mario Malacarne"'
Autor:
Raffaele, Mauro Paolini, Mario Malacarne, Tomas Roman, Vincenzo Naselli, Nicola Francesca, Roberto Larcher
Publikováno v:
OENO One, Vol 58, Iss 3 (2024)
Lambrusco is a sparkling wine largely produced in the north of Italy, especially in the Emilia region. The possible application of two non-Saccharomyces yeasts in the secondary bottle fermentation (Champenoise method) was tested in combination with a
Externí odkaz:
https://doaj.org/article/57f31e1b80f240e0a7b0a2ccf87b2d2c
Publikováno v:
OENO One, Vol 57, Iss 3 (2023)
In this work, Lachancea thermotolerans was exploited as a biological acidifier of Vino Santo di Gambellara, a traditional Italian wine made from long-dried grapes. The drying of grapes before winemaking is a traditional technique widely applied in It
Externí odkaz:
https://doaj.org/article/31c2c7bac0434b37b2ee2173be380326
Publikováno v:
GEOmedia, Vol 13, Iss 6 (2009)
HarvAssist: a webGIS in support of grape harvesting HarvAssist is a website, created at the Edmund Mach – IASMA Foundation in collaboration with Cavit s.c., which aims to assist the winemakers in choosing the best time for grape harvest. The porta
Externí odkaz:
https://doaj.org/article/a5e0e44412de486e99401b36f07490d3
Publikováno v:
Food Hydrocolloids. 95:385-395
Gum arabic (GA) is the oldest and best known of all natural gums. Thanks to the particular characteristics resulting from its complex mixture of polysaccharides and glycoproteins, its field of application is extensive. In the oenological sector, it i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e484caf3ea15bae7f44335bd3e2c3a2a
https://doi.org/10.1016/j.foodhyd.2019.04.054
https://doi.org/10.1016/j.foodhyd.2019.04.054
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
Autor:
Mario Malacarne, Tiziana Nardin, Daniela Bertoldi, Tomas Roman, Giorgio Nicolini, Silvia Carlin, Roberto Larcher
Publikováno v:
Journal of the Institute of Brewing. 124:457-466
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::505614da98bfe7e0d66920f6cc611233
https://doi.org/10.1002/jib.510
https://doi.org/10.1002/jib.510
Publikováno v:
Journal of Chromatography A. 1480:41-49
Free simple phenols have positive effects on health and influence the organoleptic profile of cocoa products, contributing towards defining their aroma and nutritional properties. Glycosidically bound simple phenols can be hydrolysed during the produ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::59118e80eec0dce16cf2d6639edad5ea
https://doi.org/10.1016/j.chroma.2016.12.022
https://doi.org/10.1016/j.chroma.2016.12.022
Aims The work investigates the impact of grapes processing at the beginning of winemaking on the composition of microbiota during the oenological fermentations and on the composition of obtained wines. Methods and Results The experiments were conduct
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0808d0b302e2b4d6dc71b160bd88739b
http://hdl.handle.net/11568/1016165
http://hdl.handle.net/11568/1016165
Autor:
Roberto Larcher, Tomas Roman, Bruno Fedrizzi, Katryna A. van Leeuwen, Lisa I. Pilkington, Mario Malacarne, Tiziana Nardin
Publikováno v:
LWT. 134:110132
Sulfur chemistry remains one of the most intriguing and elusive fields in wine science. In particular, the possibility for symmetric and asymmetric glutathionylated and cysteinylated polysulfides to act as latent reservoirs for H2S warrants new resea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::717b290d709001e2d02eb36584d3beb5
https://doi.org/10.1016/j.lwt.2020.110132
https://doi.org/10.1016/j.lwt.2020.110132