Search results for "Veterinary Science"
showing 10 items of 2359 documents
Characterisation of Vernaccia Nera (Vitis vinifera L.) Grapes and Wine
2017
Vernaccia Nera (VN) is a minor Italian red grape cultivar whose oenological properties have not been investigated yet. Traditional winemaking procedures with VN can include grape drying and even triple sequential fermentations, but a rational vinification approach should be based on the grape composition. Since a comprehensive characterisation of the VN grape is still missing, the ripening of VN grapes was monitored by evaluating flavour compounds, proanthocyanidins and anthocyanins. The grapes were used to produce red wine whose chemical composition and sensory properties were assessed. Ripe VN grapes contained high amounts of extractable anthocyanins (0.88 g/kg). The most abundant anthocy…
Optimal Conditions for the Formation of Sotolon from .alpha.-Ketobutyric Acid in the French "Vin Jaune"
1995
Sotolon (3-hydroxy-4,5-dimethyl-2(5H)-furanone) is a key flavor compound in the French flor-sherry Vin Jaune. Sotolon in Vin Jaune (120-268 microgram/L) is produced during the development of yeast film over a period of 6 years. In a synthetic medium resembling wine, the formation of sotolon was studied for different organic acids and acetaldehyde. Then, sotolon was quantified by HPLC on a Lichrospher 100 Diol column. Under the conditions of temperature, pH, and alcoholic content similar to the ageing of wine in barrels, sotolon was formed by a purely chemical mechanism from alpha-ketobutyric acid and acetaldehyde. The formation of sotolon increases by increasing temperature and decreasing p…
Perceptual interactions between fruity and woody notes of wine
2004
The quantitative olfactory interactions in three binary mixtures of wine aroma compounds were studied. For the first two mixtures, whisky lactone (woody note) was mixed separately with two esters (fruity note), ethyl butyrate and isoamyl acetate. For the third mixture, guaiacol (woody note) was mixed with ethyl butyrate (fruity note). Perceived odour intensity of 24 stimuli (four supra-threshold concentration levels of two compounds and the respective 16 mixtures) were evaluated in five replications, by a trained panel of 13 subjects. The results showed that for the three binary mixtures studied, quantitative perceptual interactions were non-level independent, non-symmetrical, and reached t…
Influence of bentonite fining on protein composition in wine
2017
Abstract Bentonite is the only fining agent which can stabilize wine and prevent protein haze formation after bottling. Currently many approaches are used to find an alternative because of bentonite's negative influence on color and aroma compounds. Nevertheless, the interaction of bentonite with wine proteins is not fully understood. Therefore, we analyzed the influence of a NaCa-combined bentonite on the protein content and composition of different wines showing a partial selectivity on protein adsorption. For example, glycosylated proteins were not removed by bentonite in notable amounts. Performing mass spectrometry we were able to demonstrate that 96% of class IV chitinase was adsorbed…
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…
The use of core-shell high-performance liquid chromatography column technology to improve biogenic amine quantification in wine
2015
BACKGROUND HPLC column technology has been improved, providing better resolution of closely eluting compounds, better analyte sensitivity, and shorter analysis times. The core-shell technology columns offer a faster analysis through the use of shorter columns without compromising resolution. The aim of this work was to improve the methods for determination of biogenic amines (BAs) in wine using the new HPLC PFP core-shell column technology. RESULTS Two different elution programs were designed to quantify BAs with the core-shell PFP column. Program I flow rate was 2 mL min−1. The total elution time was 10 min. In elution program II, the flow rate was 0.8 mL min−1 and the total elution time w…
Extended Validation of Dynamic Irreversible Thermoporation: A Novel Thermal Process for Microbial Inactivation
2015
A novel thermal treatment for microorganism inactivation, characterized by a very rapid temperature increase (up to 30°C/s) and a low final temperature (up to 65°C) maintained for a relatively short holding time, has been recently presented and tested by the authors, showing microbial load reduction greater than 5 log units against several common bacteria and yeasts. With the aim of extending the possible use of the new thermal treatment to a wider microorganisms class, in this work the dynamic irreversible thermoporation (DIT) treatment was further tested on a well-known thermoresistant strain, the Enterococcus hirae: The results of these new experimental tests confirmed the reliability of…
Effects of Plastic Mulching and Basal Nitrogen Application Depth on Nitrogen Use Efficiency and Yield in Maize
2018
The demand for increased grain production to support population and consumption growth has led to increased interest in field management approaches that incorporate plastic mulching and fertilization management. The purpose of this study was to investigate the effects of plastic mulching and basal nitrogen (N)-fertilizer application depth on N balance estimations, N use efficiency (NUE) and maize yield. The experiment was conducted in 2014 and 2015 with six treatments: no N fertilizer and no mulching (CK), traditional broadcast N fertilizer with mulching (T0), basal N-fertilizer application at a depth of 6 cm with no mulching (T1), basal N-fertilizer application at a depth of 6 cm with plas…
Source shape and data analysis procedure effects on hydraulic conductivity of a sandy-loam soil determined by ponding infiltration runs
2017
Performing ponding infiltration runs with non-circular sources could represent a good means to sample completely an area of interest. Regardless of the shape of the source, predicting the expected reliability of the collected data by infiltrometers should facilitate soil hydraulic characterisation and also allow a more conscious use of the field data. The influence of the shape of the infiltration source (i.e., circular or square) and the analysis procedure of the steady-state infiltration data on the saturated hydraulic conductivity, Ks, of a sandy-loam soil was tested in this investigation. Circular and square surfaces sampled with the pressure infiltrometer (PI) yielded similar estimates…