Search results for " white wine"
showing 3 items of 3 documents
Metabolomic by 1H NMR Spectroscopy Differentiates “Fiano Di Avellino” White Wines Obtained with Different Yeast Strains
2013
We employed (1)H NMR spectroscopy to examine the molecular profile of a white "Fiano di Avellino" wine obtained through fermentation by either a commercial or a selected autochthonous Saccharomyces cerevisiae yeast starter. The latter was isolated from the same grape variety used in the wine-making process in order to strengthen the relationship between wine molecular quality and its geographical origin. (1)H NMR spectra, where water and ethanol signals were suppressed by a presaturated T1-edited NMR pulse sequence, allowed for definition of the metabolic content of the two differently treated wines. Elaboration of NMR spectral data by multivariate statistical analyses showed that the two d…
Solubility of Quercetin in Wines
2022
Quercetin solubility at 18 °C and 0 °C was determined in an hydroalcoholic buffer solution with pH 3.20 and in four Italian wines to study the formation of quercetin precipitate mechanism in wines. The wines selected were Barbera 2018 for the typically high content in bisulfite bleachable pigments, red Cirò 2014, for its typically high content of flavonoids, Sangiovese 2014, for the presence of quercetin deposits in bottle, and white Cirò 2018, for the absence of red pigments. All the samples were spiked with 30 mg/L quercetin. The amount of quercetin solubilized at 18 °C and 0 °C in the hydroalcoholic buffer was much lower than in wines, while that solubilised in Barbera was much higher co…
Analysis of the filtration efficiency of white wines using different filter aids
2010
The global wine market, having recently entered into full crisis, is suffering some changes in its production and marketing. The reasons for these changes are mainly due to new trends in consumer demand for wine safety and quality standards at low cost. Social cellars, in order to be included in this new trend, should focus on the rationalization of the production techniques to reduce the costs and improve the quality of wine. In the case of winemaking for the production of a wine stored in a bag-in-box, filtration is a very important technique because it gives the finished product clearness and stability. The experimentation was based on the application of a low cost filtration technique o…