Search results for "Grillo"
showing 10 items of 15 documents
Microbiological and chemical monitoring of Marsala base wine obtained by spontaneous fermentation during large-scale production
2014
The present work was undertaken to evaluate the effect of natural wine making on the microbial and chemical composition of Marsala base wine. To this purpose, a large-scale vinification process of Grillo grape cultivar was monitored from the grape harvest to the final product. Total yeasts (TY) showed a rapid increase after must pressings and reached values that were almost identical to those registered during conventional wine makings. Lactic acid bacteria (LAB) were registered at the highest levels simultaneous to those of yeast growth at the beginning of the process. Saccharomyces cerevisiae was the species found at the highest concentrations in all samples analysed. Several strains (n =…
Investigation of yeast community of “Grillo” grapes and musts from Marsala wine production area.
2009
The oenological interest in the autochthonous yeast applications has increased since they represents an important supplement to wine quality (Martinez et al. 1989; Moreno et al. 1991). Yeast populations harboured onto the surface of berries and in musts of “Grillo” grape variety were isolated and analyzed. In order to obtain a first blastomycetic mapping of Marsala wine production area, eight vineyards were chosen on the basis of different climatic and agronomic parameters, including altitude, exposure,vineyard age, grape biotype, grape cultivation system, vegetative vigour, pruning, green pruning, yield per plant, phytosanity state, irrigation and closeness to wood areas. Analysis of blast…
Sustainable sparkling base wines obtained from waste matrices of the wine and honey supply chain
2019
The present work was performed to improve the general quality characteristics of sparkling wines produced in Southern Italy (Sicily region) as well as the sustainability of the production process. To this purpose, two novel approaches were applied during experimental winemaking: (i), the use of raceme grapes (formed from the secondary shoots) of Grillo cultivar to improve the chemical characteristics of sparkling base wine; (ii), the technological selection of potential fructophilic Saccharomyces cerevisiae strains isolated from honey by-product to improve the alcoholic fermentations and the organoleptic features of bottled wines. The racemes are typical of Grillo cugrapes and mature 20 day…
“Ecologia microbica del vitigno Grillo e selezione di ceppi ambientali di Saccharomyces cerevisiae”
2011
DAL PROFESSORE AI PROFESSORI. HISTORIA DE LA XVI LEGISLATURA DE LA RÉPUBLICA ITALIANA
2015
La actual decimosexta legislatura es un ejemplo de la historia reciente de la República Italiana. El derrumbe de la alianza que apoyaba a Romano Prodi, la coalición denominada L'Unione, dio lugar a la creación de nuevos partidos y bloques que dieron la victoria en 2008 a Berlusconi. Tras los numerosos y graves escándalos, y la difícil situación económica que propiciaron su caída, el Presidente de la República encargó a Mario Monti formar un nuevo gobierno a la espera de las elecciones previstas para 2013. Entonces, nuevas formaciones, como el Movimento 5 Stelle (M5S) de Beppe Grillo, y nuevas agrupaciones jugarán un papel importante en la elección del próximo gobierno. The present sixteenth…
«IN ALTO I CUORI / L’ITALIA CAMBIA VERSO». DISCORSO POLITICO E INTERAZIONE NEI SOCIAL NETWORK
2016
Scopo della comunicazione è studiare la presenza dei politici italiani nei due social network con maggior numero di utenti (Facebook e Twitter). Nel dibattito sviluppatosi negli ultimi anni è stato sottolineato come il passaggio dal web 1.0 al web 2.0 (e ormai quasi 3.0) abbia portato a un avvicinamento fra politici e utenti/elettori/cittadini (in quest’ordine). Nel più generale contesto di “disintermediazione della comunicazione” (Bentivegna 2002), si è pensato (forse ci si è illusi) che il superamento del filtro rappresentato dai media tradizionali avrebbe creato un rapporto diretto fra politici e cittadini, quasi del tipo “dal produttore al consumatore”. Recenti lavori (ad esempio Spina …
Le prove di vinificazione della cultivar grillo su tre vigneti sperimentali site nel sottobacino Iudeo - Bucari (TP).
2014
Gli Autori, dopo aver descrittole caratteristiche ambientali del sottobacino Iudeo Bucari e l’attività agricola prevalentemente legataalla vitivinicoltura, descrivono alcune prove di vinificazione di uve Grillo provenienti da tre vignesite nel sottobacino Iudeo – Bucari gestite in modo ordinario, delle quali si è monitorata la maturazione delle uve. L'obiettivo è quello di caratterizzare il prodotto vino ottenuto attraverso una tecnica di vinificazione uniforme ed ordinaria nella zona, ma che mira a mettere in evidenza la diversa qualità tecnologica delle uve utilizzate espressione dicontesti eco-pedologici diversi.
Composti volatili di vinacce, flemme e grappe della cv autoctona siciliana Grillo
2011
Evoluzione dei composti volatili nel processo di distillazione delle vinacce di Grillo
2011
composti volatili, Grillo, vinacce, distillato
Wine-making with protection of must against oxidation in a warm, semi-arid terroir
2016
In order to defend varietal aromas from oxidation before alcoholic fermentation, two musts were prepared from white grapes pre-cooled and added with ascorbic acid and solid CO2 (trial ACO2) or SO2 (trial BSO2). Experiments were performed with grapes of a white grape variety indigenous to western Sicily, the wines from which, obtained by vinification of musts protected from oxidation and poor in copper, as previously proven, have aroma descriptors ascribed to passion fruit and grapefruit skin. The smaller content in flavanols in the ACO2 trial, demonstrated that the use of solid CO2, instead of SO2, reduced the extraction of such polyphenols from grape solids. The higher content in hydroxyci…