86,609 research outputs found
Importance de la taille et de la charge électrique superficielle des fractions colloïdales des vins rouges
No full textImportance de la taille et de la charge électrique superficielle des fractions colloïdales des vins rouge
Volatile metabolites produced in wine by mixed and sequential cultures of Hanseniaspora guilliermondii or Kloeckera apiculata and Saccharomyces cerevisiae
No full text
Volatile metabolites produced in wine by mixed and sequential cultures of Hanseniaspora guilliermondii or Kloeckera apiculata and Saccharomyces cerevisiae
No full text
Composizione chimica ed evoluzione del profilo aromatico di spumanti Ribolla gialla prodotti con diversi metodi di rifermentazione
No full textApplication de la téchnique de flottation - hiperoxygénation à la clarification du moût de mouscat de canelli: ses effets sur le profil arômatique des moûts et des vins
No full textApplication de la téchnique de flottation - hiperoxygénation à la clarification du moût de mouscat de canelli: ses effets sur le profil arômatique des moûts et des vin
Preliminary observations about genotype-training system interaction on cv sauvignon Blanc: Evolution of phenolic and aromatic fractions during maturation
No full textIn order to further typify cv Sauvignon grown in the wine-producing areas of greatest interest in Friuli region (North-eastern Italy), three clonal families, cultivated following two training systems (Guyot and Spurred Cordon), were examined and during the last stages of the vegetative season various analytical parameters were determined. The results of the experiments prove the considerable influence of environment and training system on the expression of grape composition and viticultural features in the various clones
Determination of biogenic amines in alcoholic and non alcoholic beers by HPLC
No full textEight biogenic amines (histamine, tyramine, tryptamine, 2-phenyl-ethylamine, putrescine, cadaverine, spermine and spermidine) in alcoholic and non-alcoholic beers have been determined by HPLC. The results obtained ranged between 0.1 and 17.2 ppm. Only six amines were found because histamine and spermine were not present in detectable amounts. Spermidine was detected in all samples (0.3-1.4 ppm) despite absence of references in the literature about the content of this amine in beers. Non-alcoholic beers did not have significantly lower amounts of biogenic amines than alcoholic beers
Gli effetti dell'etichettatura sulle scelte dei consumatori di vino
No full textAn evaluation of the effects of organic and process certifications on wine consumers by means of sensorial testings.
The objective of study was to verify if the organic and ISO certifications inserted on bottle labels influenced consumers’ preferences and their WTP.
The problem was faced by using the sensorial test in different environments and with different consumers. The wine was tasted in two different places. One was an organic products fair and the other was a wine fair.
The results were: 1) the writing “organic” on the labels had positive effects on both preferences and WTP with consumers who were already interested in organic products and with the other consumers only regarding WTP; 2) in conventional segments of the market the widespreade use of the term “organic” had no negative effects neither on preferences nor on WTP of conventional wines; 3) the widespread use of certified ISO labels had no effects on any of the market segments whereas on others it had positive effects on certified wines and negative effects on non-certified wines
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