Search results for " Nero d’Avola"
showing 7 items of 7 documents
Investigation on the influence of spray-drying technology on the quality of Sicilian Nero d’Avola wines
2018
The purpose of the present work was to find a correlation between microencapsulation technology applied to wines and the resulting quality of the wine itself in terms of volatile composition and phenolic profile. To this aim, samples of Nero d'Avola wines produced in Sicily (Italy) were investigated in order to: i) elucidate the aromatic composition by means of HSâSPME coupled with GCâMS; ii) assess the polyphenolic content by UHPLC mass spectrometry; iii) compare the results obtained from both the screenings with those relative to the same wines that had previously been subjected to spray-drying. The results showed a marked reductionThe results here obtained evidenced a marked reductio…
Uso in cantina del ceppo selezionato di Candida zemplinina CZ3 per ridurre il tenore alcolico e aumentare il contenuto di glicerolo dei vini
2014
Evoluzione dei composti fenolici nelle uve di Nero d’Avola, Merlot e Cabernet sauvignon durante la maturazione nell’ambiente della Sicilia occidentale
2011
Distribution of YLOID in soil-grapevine system (Vitis vinifera L.) as tool for geographical characterization of agro-food products. A two years case …
2017
The knowledge of a chemistry relationship between the soil and the agricultural products is an important tool for the quality assessment of food. We studied YLOID (Y, La and lanthanoids), recognized as very useful tracers due their coherent and predictable behavior, to trace and evaluate their distribution from soil to the grape in Vitis vinifera L. Because much of the world’s viticulture is based on grafting, and rootstocks have proved affect vine growth, yield, fruit and wine quality, we carried out experimental trials to analyse the YLOID distribution of two different red cultivars, grafted onto six different rootstocks, on the same soil. The YLOID amounts, the relationship Heavy vs Ligh…
Volatile Compounds in Red Wines Processed on an Industrial Scale by Short Pre-fermentative Cold Maceration
2012
Nero d’Avola and Shiraz grapes were subjected to pre-fermentative cold maceration at 4°C for about 24 h in industrial winemaking, in order to evaluate the effects of the pre-treatment on aroma profile. The volatile compounds were identified by gas chromatography-mass spectrometry and grouped into 14 chemical families 4 and 9 months after bottling. Principal components analysis (PCA) plots of the volatile compounds showed clear separation among wines from the Shiraz and Nero d’Avola varieties. For instance, Shiraz wines were characterized along the PC1 axe by esters of organic acids, norisoprenoids and C6 alcohols, while Nero d’Avola wines were characterized by acetates and monoterpenic oxid…