Search results for "Catarratto"
showing 10 items of 10 documents
Influence of autochthonous microbiota on the sicilian wine producution
2014
Influenza di lieviti diversi sulla composizione e sul profilo sensoriale di vini Catarratto
2013
Influenza della natura dei nutrienti azotati sull’attività di due ceppi di lievito nella vinificazione di uve bianche prodotte in Sicilia
2008
Effect of the natural winemaking process applied at industrial level on the microbiological and chemical characteristics of wine.
2013
The composition of yeast and lactic acid bacteria (LAB) communities and the chemical evolution of the large-scale commercial vinification of Catarratto IGT Sicilia, carried out under the biological regime, was followed from grape harvest until bottling. Simultaneously to the maximum growth of yeasts, LAB counts reached high level of concentration (6-7 log CFU mL(-1)) during the first steps of the alcoholic fermentation. Yeast identification was determined applying different molecular methods. The highest species biodiversity was observed on grape and must samples taken soon after pressing. Saccharomyces cerevisiae was detected at dominant concentrations during the entire winemaking process.…
STUDIO DEGLI ASPETTI AUTOECOLOGICI DELLE CULTIVAR DI VITE PER LA TUTELA DELLA BIODIVERSITÀ DELLA SPECIE E DEL PAESAGGIO SICILIANO
Potassium deficiency and drought stress in grapevine cultivars
2014
Potassium availability affects drought responses in plants through several metabolic roles, among which stomatal regulation, cell growth and xylem hydraulics. Vitis vinifera L. is a highly valuable crop and several genotypes have been selected during its millennial cultivation. Varieties show differences in their adaptability to stress conditions, making them more or less suitable to certain climatic and edaphic conditions. The varieties cultivated in Sicily are characterized by high variability. We investigated the response of two Sicilian cultivars (Nero d'Avola and Catarratto) to potassium deficiency and drought stress. Two-year-old grafted plants were grown in agriperlite, with or witho…
Territorio di Corleone (PA) e sviluppo sostenibile: Il caso della sperimentazione sul catarratto lucido presso la cantina Vitivinicola Corleonese.
2013
Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines
2021
Catarratto is one of the most common non-aromatic white grape varieties cultivated in Sicily (Southern Italy). In order to improve the aromatic expression of Catarratto wines a trial was undertaken to investigate the effect of yeast strain, nutrition and reduced glutathione. Variables included two Saccharomyces cerevisiae strains, an oenological strain (GR1) and one isolated from honey by-products (SPF52), three different nutrition regimes (Stimula Sauvignon Blanc™ (SS), Stimula Chardonnay™ (SC) and classic nutrition practice), and a specific inactivated yeast rich in reduced glutathione to prevent oxidative processes [Glutastar™ (GIY)] ensuing in ten treatments (T1-T10). Microbiological an…
Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts
2023
Catarratto is one of the most widely cultivated grape varieties in Sicily. It is an indigenous non-aromatic white grape variety. Despite its widespread use in winemaking, knowledge of the aroma and chemical and microbiological properties of Catarratto wines is quite limited. The influence of Metschnikowia pulcherrima combined with Saccharomyces cerevisiae on the aromatic expression of Catarratto wines was investigated with and without the addition of glutathione-rich inactivated yeast. The substance is a natural specific inactivated yeast with a guaranteed glutathione level used to limit oxidative processes. The aromatic profiles of the final wines were determined through analysis of the vo…