Search results for "Grillo"
showing 5 items of 15 documents
Influence of autochthonous microbiota on the sicilian wine producution
2014
Esperienze di vinificazione di uve Grillo con protezione del mosto dalle ossidazioni
2009
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…
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…