1,721,177 research outputs found
Estratti da vinaccioli, metodo di preparazione e uso degli stessi per il trattamento di vini
No full textE' riportato un processo di estrazione di un preparato proteico da vinaccioli e una applicazione di tale estratto per la chiarifica dei vin
Anomalous electrophoretic behavior of a chitinase isoform from grape berries and wine in glycol chitin-containing SDS-PAGE gels
No full textTotal yeast cell wall extracts, obtained by both Zymolyase and DTT treatments enhance protein stability in a white wine more than their mannoprotein fraction.
No full text
Proteins in white wines: their interaction with tannins and aroma compounds
Full text linkProteins in white wines have several potential effects which can be related to their interactions with other wine components. In particular the interaction with the low quantity of tannins present in white wine should be involved in protein haze formation, as suggested previously. Moreover it is possible that wine proteins are involved in binding aroma compounds, as it is known for several proteins in other food systems. The knowledge on these aspects is however very scant, mainly regarding the forces involved in the interactions as affected by the fine molecular structure of the interacting compounds. This PhD thesis research project is aimed to study in depth these aspects, which can help to improve the quality of white wines
Proteins in white wines: their interaction with tannins and aroma compounds - Oral Presentation
No full textThis presentation concern only a part of the PhD project. In particular the interactions between white wine tannins and proteins. The effects of tannins purified eight months after bottling from full-filled bottle and half-filled bottle on proteins were studied via reconstitution experiments in model wine. Contrarily to that purified few days after bottling, the tannins obtained after eight months show interaction with proteins already at room temperature, especially the ones from half-filled bottles. These data suggest an evolution of tannins reactivity in bottle, highlighting a fundamental role of oxygen. The study allowed clarifying the mechanisms of protein precipitation in bottled white wines
Allergie al grano
No full textdopo aver inrtodotto le malattie allergiche, vengono descritte le diverse forme di allergia l grano, prendendo in rassegna le allergie da inalazione, da ingestione e da contatto. Vengono poi classificati e descritti i differenti allergeni coinvolti. Si passa poi a decrivere gli effetti dei trattamenti termici sull'allergenicità degli alimenti derivati dal grano e la possibilità di produrre farine o alimenti ipoallergenici
Changes in total and individual proteins from grape to wine: effects on the heat test stability
No full text
- …
