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Terroir Dynamics: Impact of Vineyard and Canopy Treatment with Chitosan on Anthocyanins, Phenolics, and Volatile and Sensory Profiles of Pinot Noir Wines from South Tyrol.

Autor: Tchouakeu Betnga PF; Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy.; Oenolab, NOITechPark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy., Poggesi S; Food Experience and Sensory Testing (Feast) Lab., Massey University, Palmerston North 4410, New Zealand., Darnal A; Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy.; Oenolab, NOITechPark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy., Longo E; Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy.; Oenolab, NOITechPark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy., Rudari E; Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy., Boselli E; Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy.; Oenolab, NOITechPark Alto Adige/Südtirol, Via A. Volta 13B, 39100 Bolzano, Italy.

Publikováno v: Molecules (Basel, Switzerland) [Molecules] 2024 Apr 23; Vol. 29 (9). Date of Electronic Publication: 2024 Apr 23.

Intensificazione sostenibile nella filiera vite-vino

Autor: Failla, O., Gerbi, Vincenzo, Balducci, A., Bonfante, A., Borin, S., Boselli, E., Budroni, M., Cardinale, M., Cocolin, Luca, Foschino, R., Giacosa, Simone, Longo, E., Lucchi, A., Mannazzu, I., Mencarelli, F., Montali, M., Parpinello, G. P., Poggesi, S., Priori, S., Ragni, L., Rantsiou, Kalliopi, Ricci, A., Rolle, Luca, Romano, P., Romanazzi, G., Serantoni, M., Ugliano, M., Englezos, Vasileios, Versari, A., Vigentini, I., Vieri, M., Zenoni, S.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______970::94232e57aabaf2378ee72acdf6afbcc0
http://hdl.handle.net/2318/1870067

Effects of pre- and post-fermentative practices on oligomeric cyclic and non-cyclic condensed tannins in wine from Schiava grapes.

Autor: Darnal A; Oenolab, NOI Techpark, Via Alessandro Volta 13, 39100, Bolzano, Italy.; Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100, Bolzano, Italy., Poggesi S; Oenolab, NOI Techpark, Via Alessandro Volta 13, 39100, Bolzano, Italy.; Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100, Bolzano, Italy.; Food Experience and Sensory Testing (Feast) Lab, Massey University, Palmerston North 4410, New Zealand., Ceci AT; Oenolab, NOI Techpark, Via Alessandro Volta 13, 39100, Bolzano, Italy.; Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100, Bolzano, Italy., Mimmo T; Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100, Bolzano, Italy., Boselli E; Oenolab, NOI Techpark, Via Alessandro Volta 13, 39100, Bolzano, Italy.; Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100, Bolzano, Italy., Longo E; Oenolab, NOI Techpark, Via Alessandro Volta 13, 39100, Bolzano, Italy.; Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100, Bolzano, Italy.

Publikováno v: Current research in food science [Curr Res Food Sci] 2023 May 05; Vol. 6, pp. 100513. Date of Electronic Publication: 2023 May 05 (Print Publication: 2023).