Search results for "Grillo"
showing 10 items of 15 documents
Esperienze di vinificazione di uve Grillo con protezione del mosto dalle ossidazioni
2009
Influence of autochthonous microbiota on the sicilian wine producution
2014
Ecology and technological capability of lactic acid bacteria isolated during Grillo grape vinification in the Marsala production area
2011
Grapes of the “Grillo” variety, used to produce Marsala wine, were harvested from five vineyards with different climatic and agronomic parameters, in order to obtain a first mapping of lactic acid bacteria (LAB) inhabiting the production area. Marsala base wine production was followed at a large-scale, and also two experimental vinifications, with different lysozyme and SO2 concentrations and in combination, were carried out at pilot-plant scale. LAB communities and conventional chemical parameters were periodically analysed. LAB were found on grapes at an average concentration of about 102 CFU g−1 which decreased during the transformation process. A total of 146 colonies were collected, bu…
“Ecologia microbica del vitigno Grillo e selezione di ceppi ambientali di Saccharomyces cerevisiae”
2011
Use of selected indigenous yeasts from racemes of Grillo grape variety to improve the production of sparkling base wine
2019
The production of sparkling wines in Sicily is increasing considerably. The most important oenological characteristics of high quality sparkling wines are high content of acidity and low pH. In Sicily, white grape varieties such as those of the cultivar Grillo are characterized by very low concentrations of malic and tartaric acids due to hot climate and reduced rainfall typical of the production area. On the other hand, a very large amount of raceme grapes, characterized by low pH and high content of tartaric and malic acids, is largely produced by Grillo varieties. Hence, the winemaking of racemes might represent a technological solution to increase the quality of the acids in the final w…
Effetti del microclima sulla componente aromatica di uve della cv Grillo
2014
«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 …
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…
Composti volatili di vinacce, flemme e grappe della cv autoctona siciliana Grillo
2011
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 =…