Search results for "Grillo"

showing 5 items of 15 documents

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…

WinebiologyChemistryHydroxycinnamoyl tartaric acids Grillo fermentative aromas enzymatic oxidation vinification with protection of must against oxidation.food and beveragesSettore AGR/15 - Scienze E Tecnologie Alimentari04 agricultural and veterinary sciencesEthanol fermentationAscorbic acidbiology.organism_classification040401 food scienceCaftaric acidchemistry.chemical_compound0404 agricultural biotechnologyPolyphenolbiology.proteinFood scienceCatechol oxidaseAromaWinemaking
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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…

authochtonous yeast Grillo grape Marsala wine Saccharomyces
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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…

lcsh:Language and LiteratureEstudios regionales y localesUNESCO::CIENCIAS DE LAS ARTES Y LAS LETRASlcsh:NX1-820HumanidadesMontiDecimosexta legislaturaPolítica italianalcsh:Arts in generalGrilloBerlusconiAntipolitica:CIENCIAS DE LAS ARTES Y LAS LETRAS [UNESCO]Coaliciónlcsh:Pescándalo berlusconiEscándaloGoverno TecnicoZibaldone: Estudios Italianos
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Evoluzione dei composti volatili nel processo di distillazione delle vinacce di Grillo

2011

composti volatili, Grillo, vinacce, distillato

vinacce flemme grappa Grillocomposti volatili Grillo vinacce distillatoSettore AGR/15 - Scienze E Tecnologie Alimentari
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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.

vinificazione di uve Grillo DOC Marsala terroir land evaluation vite.Settore AGR/14 - Pedologia
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