Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Sergio Moser"'
Autor:
Mauro Paolini, Alberto Roncone, Lorenzo Cucinotta, Danilo Sciarrone, Luigi Mondello, Federica Camin, Sergio Moser, Roberto Larcher, Luana Bontempo
Publikováno v:
Biomolecules, Vol 14, Iss 6, p 710 (2024)
Among the Moscato grapes, Moscato Giallo is a winegrape variety characterised by a high content of free and glycosylated monoterpenoids, which gives wines very intense notes of ripe fruit and flowers. The aromatic bouquet of Moscato Giallo is strongl
Externí odkaz:
https://doaj.org/article/b83ac4b46fb94818af8da6f715dafc44
Autor:
Lorenza Dalla Costa, Francesco Emanuelli, Massimiliano Trenti, Paula Moreno-Sanz, Silvia Lorenzi, Emanuela Coller, Sergio Moser, Davide Slaghenaufi, Alessandro Cestaro, Roberto Larcher, Ivana Gribaudo, Laura Costantini, Mickael Malnoy, M. Stella Grando
Publikováno v:
Frontiers in Plant Science, Vol 8 (2018)
Terpenoids, especially monoterpenes, are major aroma-impact compounds in grape and wine. Previous studies highlighted a key regulatory role for grapevine 1-deoxy-D-xylulose 5-phosphate synthase 1 (VvDXS1), the first enzyme of the methylerythritol pho
Externí odkaz:
https://doaj.org/article/f546f73d30c1471c9ef194303f92eb0e
Publikováno v:
OENO One, Vol 47, Iss 1, Pp 65-68 (2013)
Aim: To evaluate the potential risk of ethyl carbamate (EC) formation in wine by studying its production kinetics at sub-optimal storage temperatures. Methods and results: The kinetics of EC formation was investigated in 60 white wines obtained from
Externí odkaz:
https://doaj.org/article/4ac613e590d44316b5977b8915cd6d92
Official stable isotope databases, based on the analysis of (D/H)The analyses were performed by isotope ratio mass spectrometry and site-specific natural isotope fractionation by nuclear magnetic resonance, in accordance with the official methods of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c92a095348df0ff5dbe45d2a581f2d64
https://hdl.handle.net/10449/78576
https://hdl.handle.net/10449/78576
Publikováno v:
Australian Journal of Grape and Wine Research. 22:376-383
Background and Aims The safety of foods and beverages is a prerequisite for consumers. The aim of this study is to check whether a low concentration of pesticide residues can be further reduced with the addition of a low dose of charcoal during white
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::530cf9d709f80237cd4790792ff5c84b
https://doi.org/10.1111/ajgw.12227
https://doi.org/10.1111/ajgw.12227
Publikováno v:
Journal of mass spectrometry : JMS. 53(9)
Aroma plays an important role in food quality, and knowledge of volatile composition is essential to support technological choices during industrial transformation processes. In this study, an innovative GC-MS/MS method useful for fast analysis of th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c0fa82cec6b5490be2321491234370ec
https://pubmed.ncbi.nlm.nih.gov/29972890
https://pubmed.ncbi.nlm.nih.gov/29972890
AIMS Straw wine is a highly valuable oenological production, affected by relevant economical losses due to proliferation of spoilage micro-organisms during drying grapes, after being harvested. In this work, ozone was evaluated as a tool to preserve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1728996b5bef915e0c0a58089ebaeb09
http://hdl.handle.net/10449/49417
http://hdl.handle.net/10449/49417
Volatile sulfur-containing compounds (VSCs) play an important role in wine aroma conferring at high concentrations unpleasant odors but also participating positively at low concentration. A large number of VSCs are formed at different stages of winem
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0bef866c3b5b21dd60eb8c3828b80e80
http://hdl.handle.net/11562/1038572
http://hdl.handle.net/11562/1038572
Autor:
Roberto Larcher, Sibylle Krieger-Weber, Sergio Moser, Mario Malacarne, S. Davide, Tiziana Nardi, Raffaele Guzzon, Tomas Roman Villegas, Paola Vagnoli
Publikováno v:
South African Journal of Enology and Viticulture, Volume: 37, Issue: 2, Pages: 124-131, Published: 2016
Malolactic fermentation (MLF) is a key feature in the production of high-quality wines. Its evolution is not always guaranteed, especially in white wine, due to certain limiting factors (low pH, sulphur dioxide, low temperature) acting against malola
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b8c4b9e6d70e429461ca9e1905aca120
http://www.scielo.org.za/scielo.php?script=sci_arttext&pid=S2224-79042016000200009&lng=en&tlng=en
http://www.scielo.org.za/scielo.php?script=sci_arttext&pid=S2224-79042016000200009&lng=en&tlng=en
Publikováno v:
International Journal of Food Science & Technology. 47:2519-2531
The aroma fraction of Italian distillates of wild ( Pyrus amygidaliformis , Vill., namely ‘Pirastru’) and cultivated ( Pyrus communis , L. cvs. ‘Coscia’, ‘Precoce di Fiorano’ and ‘Butirru de Austu’) pear varieties grown in the norther
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::81c24ef8715f38207d14b0cbd1e4b6d6
https://doi.org/10.1111/j.1365-2621.2012.03130.x
https://doi.org/10.1111/j.1365-2621.2012.03130.x