Search results for " VOLATILE COMPOUND"
showing 3 items of 23 documents
I fattori di variabilità genetici, ambientali e colturali della composizione dell'olio d'oliva
2009
The compositon of olive oil results from a multivariate interaction in which genotype, environment, and agronomic-dependent factors are involved. The genotype controls genetic traits accounting for the rate pattern of fruit growth, oil accumulation in mesocarp cells and fruit ripening, while the genotype x environment interaction changes the rate of fruit growth, oil accumulation and fruit ripening pattern. The latter accounts for large changes in oil composition and sensorial features. The influence of genotype is linked to differences in the fruit growth and ripening patterns, though all those factors that may have an influence on fruit size, flesh/pit ratio and relative growth rate have …
Low Tree Vigor, Free Palmette Training Form, and High Planting Density Increase Olive and Oil Yield Efficiency in Dry, Sloping Areas of Mediterranean…
2022
Exploiting biodiversity must be considered today an effective strategy to improve the sustainability of olive production systems. The evaluation of local cultivars, based on their vegetative and fruiting traits, along with an analysis of product quality, may contribute significantly to the development and diffusion of new olive-growing systems. The aim of this study was to evaluate growth, productivity, and olive oil quality of three Sicilian cultivars with different vigor/growth habit grown in four different combinations of training form and planting density. ‘Abunara’, ‘Calatina’, and ‘Nocellara del Belice’ olive trees were planted in four different int…
Vinificazione in bianco in presenza di chips di quercia di origine e livello di tostatura diversi
2011
Some musts from Grillo grapes, a cultivar autochthonous of western Sicily, fermented with medium toasted American oak chips or with non toasted French oak chips (Classic Line – HTS enology) have been vinified. the wines were significantly different as regards the contents in volatile and non volatile compounds extracted from American and French oak chips. a slight increase in alcoholic fermentation rate and in some cases a higher content of ethyl esters and medium chain fatty acids, were observed in musts charged with chips, independently of their origin. In wines obtained from musts charged with french medium toasted oak chips, the content in furans was higher (5-methylfurfural, trans-meth…