1,721,168 research outputs found
Caratterizzazione molecolare di ceppi Saccharomyces cerevisiae isolati dal comprensorio vitivinicolo teramano.
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La Commercializzazione Dei Prodotti Freschi E Congelati (Parte II)
No full textThe freezing process applied to fishery products provides greater stability and shelf-life regardless of species, season and fishing methods. Furthermore, this treatment allows to maintain the nutritional and hygienic quality of the product so that consumer needs in terms of variety of choice, portion of purchase, easy preparation and correct information are met. In this current study the results of chemical-physical
and microbiological analyses on raw matter arriving at a frozen fishery products company, in order to verify the absence of biological or chemical hazards and suitability for consumption, are reported. All the samples examined complied with current regulations
A survey of antibiotic resistance of Micrococcaceae isolated from Italian dry fermented sausages
No full textClimate Change and Wine Quality
No full textClimate change has the potential to jeopardize the sustainability of wine production in various geographical areas, primarily by affecting wine quality, and safety. Climate has a considerable influence on wine characteristics, which is based on an intricate interplay between water availability, temperature, plant material, and vineyard management. The primary effects can be summed up as follows: high alcohol content, high pH and low acidity, development of undesirable microorganisms, accumulation of mycotoxins, and biogenic amines (BAs) in wines.
Both yield and quality have been improved by selecting plant material and vineyard management methods based on the climatic conditions. However, because of climate change, several adaptation strategies have been proposed. For instance, to respond to higher temperatures, new varieties have been selected and farming management methods have been modified. This chapter provides an overview of the main impacts of climate change on grape composition and wine quality. Furthermore, the possibility of utilizing microorganisms to mitigate the negative aspects of climate change is investigated in the final sectio
Indagine preliminare sulle caratteristiche microbiologiche e chimico-fisiche del Pecorino di Farindola
No full textTailored non-Saccharomyces yeasts for secondary fermentation of traditional sparkling wines
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