Fermentation of sulphite-free white musts with added lysozyme and oenological tannins: Nitrogen consumption and biogenic amines composition of final wines

Autor: Cejudo-Bastante, M.J., Sonni, F., Chinnici, F., Versari, A., Perez-Coello, M.S., Riponi, C.

Publikováno v: In LWT - Food Science and Technology 2010 43(10):1501-1507

In vitro fermentation profiles of undigested fractions from legume and nut particles are affected by particle cohesion and entrapped macronutrients.

Autor: Widaningrum; Centre for Nutrition and Food Sciences (CNAFS), Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, St. Lucia, QLD 4072, Australia. m.gidley@uq.edu.au.; Indonesian Center for Agricultural Postharvest Research and Development (ICAPRD), Bogor, Indonesia., Flanagan BM; Centre for Nutrition and Food Sciences (CNAFS), Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, St. Lucia, QLD 4072, Australia. m.gidley@uq.edu.au., Williams BA; Centre for Nutrition and Food Sciences (CNAFS), Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, St. Lucia, QLD 4072, Australia. m.gidley@uq.edu.au., Sonni F; Centre for Nutrition and Food Sciences (CNAFS), Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, St. Lucia, QLD 4072, Australia. m.gidley@uq.edu.au., Chen P; Centre for Nutrition and Food Sciences (CNAFS), Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, St. Lucia, QLD 4072, Australia. m.gidley@uq.edu.au., Mikkelsen D; Centre for Nutrition and Food Sciences (CNAFS), Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, St. Lucia, QLD 4072, Australia. m.gidley@uq.edu.au.; School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, QLD 4072, Australia., Gidley MJ; Centre for Nutrition and Food Sciences (CNAFS), Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, St. Lucia, QLD 4072, Australia. m.gidley@uq.edu.au.

Publikováno v: Food & function [Food Funct] 2022 May 10; Vol. 13 (9), pp. 5075-5088. Date of Electronic Publication: 2022 May 10.

PETIT VERDOT,MEGLIO SE IN PUREZZA. L'INNOVAZIONE DI PRODOTTO NELLA SICILIA ENOLOGICA

Autor: PIRRONE, Luigi, RIPONI C, SONNI F, PARISI A.

Il settore vitivinicolo siciliano negli ultimi anni ha subito profonde e radicali trasformazioni, risultato di nuove filosofie operative applicate alla gestione dei processi produttivi e funzionali alla produzione di una tipologia di vini di qualità

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3658::a66977f623dc09b5fbac4b22f65bdf25
http://hdl.handle.net/10447/2108

Exploring the Impact of Various Wooden Barrels on the Aromatic Profile of Aceto Balsamico Tradizionale di Modena by Means of Principal Component Analysis.

Autor: Durante, Caterina¹ (AUTHOR) caterina.durante@unimore.it, Morelli, Lorenzo¹ (AUTHOR) lmorelli@unimore.it, D'Eusanio, Veronica^1,2 (AUTHOR) veronica.deusanio@unimore.it, Tassi, Lorenzo^1,2,3 (AUTHOR) andrea.marchetti@unimore.it, Marchetti, Andrea^1,2,3 (AUTHOR)

Publikováno v: Molecules. Jun2024, Vol. 29 Issue 11, p2647. 15p.

Effect of SO 2 , glutathione, and glutathione-rich inactive dry yeast on the color, phenolic compounds, ascorbic acid, and antioxidant activity of Roxburgh rose wine.

Autor: Zhang Y; Department of Brewing Engineering, Moutai Institute, Renhuai, Guizhou, China., Jiang L; Department of Brewing Engineering, Moutai Institute, Renhuai, Guizhou, China., Zhang F; Industrial Microbiology and Brewing Technology Center, Angel Yeast Co. Ltd., Yichang, Hubei, China.; College of Enology, Northwest A&F University, Xianyang, Shaanxi, China., Yuan D; Department of Brewing Engineering, Moutai Institute, Renhuai, Guizhou, China., Yi L; Department of Brewing Engineering, Moutai Institute, Renhuai, Guizhou, China., Min Z; Department of Brewing Engineering, Moutai Institute, Renhuai, Guizhou, China.

Publikováno v: Journal of food science [J Food Sci] 2024 May; Vol. 89 (5), pp. 2814-2826. Date of Electronic Publication: 2024 Mar 29.