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Analysis of the chemical profile of sparkling wines fermented with autochthonous yeast strains using a non-targeted metabolomic approach

Autor: Rizzuti A., Tufariello M., Gallo V., Mastrorilli P., Palombi L., Ragone R., Capozzi V., GRIECO F.

Publikováno v: XXVII Congresso della Società Nazionale della Società Chimica Italiana, ONLINE, 14-23 Settembre
info:cnr-pdr/source/autori:Rizzuti A., Tufariello M., Gallo V., Mastrorilli P., Palombi L., Ragone R., Capozzi V., GRIECO F./congresso_nome:XXVII Congresso della Società Nazionale della Società Chimica Italiana/congresso_luogo:ONLINE/congresso_data:14-23 Settembre/anno:2021/pagina_da:/pagina_a:/intervallo_pagine

The Champenoise technique for the production of sparkling wines is based on "in bottle" re­ fermentation carried out by few commercia! strains belonging to the Saccharomyces cerevisiae species. However, the exclusive use of these strains can cause a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=cnr_________::8d72fa1ae88a53accb4f7ca3afcf0cd7
https://publications.cnr.it/doc/457064

INSIGHTS INTO THE USE OF (TRIMETHYLSILYL)PROPIONIC ACID IN qNMR ANALYSIS OF FOOD PRODUCTS

Autor: Musio, B., Todisco, S., Ragone, R., Triggiani, M., Rizzuti, A., Latronico, M., Mastrorilli, P., Dell’Anna, M. M., Gallo, V.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3979::9e395ab3b58e0fa386dc0469f5d69440
http://hdl.handle.net/11589/223808

Insights in to the use of (trimethylsilyl)propionic acid in qNMR analysis of food products

Autor: Dell’Anna, M. M., Todisco, S., Ragone, R., Triggiani, M., Rizzuti, A., Latronico, M., Mastrorilli, P., Musio, B., Gallo, V.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3979::df5ffacd5dfb481bb751fa09fcc1f50b
http://hdl.handle.net/11589/223518

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