Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Prudence Fleur Tchouakeu Betnga"'
Autor:
Prudence Fleur Tchouakeu Betnga, Simone Poggesi, Aakriti Darnal, Edoardo Longo, Elena Rudari, Emanuele Boselli
Publikováno v:
Molecules, Vol 29, Iss 9, p 1916 (2024)
The effects of canopy treatment with chitosan and the effects of the vineyard location on the quality parameters, volatile and non-volatile profiles, and sensory profile of Pinot Noir wines from South Tyrol (Italy) were studied. Multivariate statisti
Externí odkaz:
https://doaj.org/article/50e397900c0f48e8b0c0454a0f1b9a3d
Publikováno v:
OENO One, Vol 55, Iss 2 (2021)
The quality of wine can be affected by several factors after bottling: temperature changes, shipment time, type and amount of mechanical stress (vibrations) and environmental conditions, such as light exposure and relative humidity. The effects of de
Externí odkaz:
https://doaj.org/article/5fc9128cb8264856b348acbe369e4838
Autor:
Prudence Fleur Tchouakeu Betnga, Edoardo Longo, Vakarė Merkytė, Amanda Dupas de Matos, Fabrizio Rossetti, Emanuele Boselli
Publikováno v:
Foods, Vol 10, Iss 12, p 2918 (2021)
Volatile and non-volatile chemical profiles, free and total SO2 and dissolved oxygen content were studied in three red (Merlot, Lagrein red, St. Magdalener) and one rosé (Lagrein rosé) wine after 30 months of storage in bottles. Each wine was seale
Externí odkaz:
https://doaj.org/article/9f4c93178cd94d6b8890bca5c2507709
Autor:
Boselli, Prudence Fleur Tchouakeu Betnga, Edoardo Longo, Vakarė Merkytė, Amanda Dupas de Matos, Fabrizio Rossetti, Emanuele
Publikováno v:
Foods; Volume 10; Issue 12; Pages: 2918
Volatile and non-volatile chemical profiles, free and total SO2 and dissolved oxygen content were studied in three red (Merlot, Lagrein red, St. Magdalener) and one rosé (Lagrein rosé) wine after 30 months of storage in bottles. Each wine was seale
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::c2fecc2d287d27ea83df7900880ca0ef
Publikováno v:
LWT. 133:110014
The effects of different closure materials for stoppers were evaluated on the volatile and non-volatile composition and sensory profile of an Italian grappa (a fermented grape pomace brandy) stored in bottles for 12 months. With respect to technical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::321eab6357659bef02928305b9f22f8b
https://doi.org/10.1016/j.lwt.2020.110014
https://doi.org/10.1016/j.lwt.2020.110014