Search results for "WINE"

Nitrogen Metabolism of Saccharomyces and Non-Saccharomyces Wine Strains: Phenotypic and Genomic Characterisation

2020

S. cerevisiae is the most important yeast species for winemaking. In our study, different approaches were applied to evaluate the nitrogen requirement of a set of commercial S. cerevisiae strains. The selected high and low nitrogen demanding strains were sequenced and genomic differences were compared. Allele swapping of GCN1 gene revealed that the polymorphism of this gene is not the main reason for the nitrogen requirement differences in our strains. The cryotolerante Saccharomyces species such as S. uvarum, S. eubayanus and S. kudriavzevii are becoming more and more popular for wine making. However, the nitrogen requirements of these species is unclear. We studied the fermentation behavi…

Role of saliva on wine aroma release by using in vitro static and dynamic headspace conditions

2014

Unlike other food products, the number of studies regarding aroma release during wine consumption using in vitro or in vivo approaches is very scarce, and research on the role of different intra-oral factors (such as saliva), which might be involved in aroma release during wine drinking is still incipient (1). Although the relatively short-intra-oral period of consumption of liquid foods, could indicate a limited effect of saliva on aroma release, the formation of intra-oral (and pharyngeal) aroma depots (2), and the fact that natural swallowing of saliva is continuously performed, makes the idea that saliva might exert an important role in the perception of wine aroma during consumption pe…

Quality control of the Denomination of Origin 'Cerasuolo di Vittoria' wine by sensory and analytical parameters.

2005

Natural co-occurrence of Ochratoxin A, Ochratoxin B and Aflatoxins in sicilian red wines

2014

Microbial resources and sparkling wine differentiation : state of the arts

2022

Consumers’ increasing interest in sparkling wine has enhanced the global market’s demand. The pro-technological yeasts strains selected for the formulation of microbial starter cultures are a fundamental parameter for exalting the quality and safety of the final product. Nowadays, the management of the employed microbial resource is highly requested by stakeholders, because of the increasing economic importance of this oenological sector. Here, we report an overview of the production processes of sparkling wine and the main characterisation criteria to select Saccharomyces and non-Saccharomyces strains appropriate for the preparation of commercial starter cultures dedicated to the primary a…

Autorreflexión pedagógica

2019

The autobiographical reflection on school learning makes it possible to explain how personal life guidelines are loading teaching activity with experiences. Educational time does not consist only of a linear narration, but works as the evocation of temporal and spatial memories of an explanation of the present. Personal life is intertwined with school reflection to give meaning to what we decide from teaching

Sustainable Fertilization in Medicinal and Aromatic Plants

2015

The nutrient level in the soil is one of the most investigated aspects of agricultural research, also including research into Medicinal and Aromatic plants. The effect of fertilization has been studied in detail for many species, with contrasting results as concerns above all the qualitative aspects of production. Generally speaking, an increased level of nutrients induces an enhancement of plant biomass, but when the goal of cultivation is different from herbage yield, i.e. when a special plant part (seeds, or roots, or flowers) is of interest, or when the quality features are especially important, the outcome of fertilization may be dramatically different. A fine-tuned fertilization pract…

FRAME MODELIZATION OF DISCOURSE PRESSURES ON INFORMATION TRANSFER AND TEXTUAL ORGANIZATION OF A TEXT GENRE.

2023

The present article aims at investigating the discursive pressures at the phrasal and textual level for a text genre, here wine advertisements from Austrian supermarket leaflets. After having developed the theoretical framework of Germanic inspiration, a case study is conducted to highlight these discursive pressures.

LE VIGNOBLE DU COUCHOIS : "ET SI L'HISTOIRE PARLAIT DE SON RENOUVEAU"

2022

Le vignoble du Couchois en Bourgogne rejoint aujourd'hui les vignobles en renaissance. Il fait partie des « nouveaux petits vignobles de Bourgogne », tels qu'ils ont été récemment définis en France et en Europe. Nous traitons donc dans cette contribution des caractères actuels de ce vignoble du Couchois, vignoble de marges , puis nous tentons de montrer en quoi son histoire permet d'établir un certain nombre d'ancrages historiques pour son identification à venir, fondés sur ses différentes appartenances et sur les différents acteurs de la vigne et du vin qui l'entourent.

IDENTIFICATION AND QUANTIFICATION OF PHENOLIC COMPOUNDS FROM RED GRAPE POMACE

2018

The wine industry generates a great amount of waste every year, thus its valorization is of most importance. This study uses red, fermented pomace from Cabernet Sauvignon and Feteasca Neagra cultivars. The phenolic compounds were extracted using four different extractions and the content of total polyphenols was determined using a spectrophotometrical method. Several phenolic compounds were analyzed using an HPLC method. The Cabernet Sauvignon pomace had the highest content of total polyphenols and total phenolic compounds analyzed and of quercetin, rutin, ferulic acid and resveratrol, while the Feteasca Neagra pomace had the highest content of gallic acid, syringic acid, cinamic acid and (…