1,721,034 research outputs found
Method for categorizing wooden part-components in order to make food-grade wooden containers
No full textEffects of an unconventional oenological technique on the evolution of free and glycosidically bound terpenolos of Muscat of Canelli grapes: preliminary results
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Composition and flavour of muscat of Canelli grape distillates obtained using different oenological techniques and unconventional distillation processes
No full textProcedimento per la valutazione della qualità del sughero e relativa apparecchiatura di valutazione
No full textResearch for a marker of the hyperoxygenation treatment of musts for the production of white wines
No full textThe treatment of white wines by hyperoxygenation of the musts is a technique which improves product stability with respect to the enzymatic oxidation of phenolic compounds. This technique is currently used on both large and small farms. This research attempted to identify a marker for the hyperoxygenation treatment of wines processed with the hyperoxygenation technique and the traditional method. White wines from the 1994 and previous harvests from numerous farms in Friuli Venezia-Giulia were evaluated. It was found that the ratio between the absorbance at 320 nm and 280 nm was a valid marker for the hyperoxygenation of the musts. A value ca. 0.5 was taken to be the discriminating threshold between the techniques considered, with values for this Patio of less than 0.5, indicating that the winemaking process had involved hyperoxygenation of the must
Relazione tra composizione e proprietà antiossidanti di derivati di lievito commerciali
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