Search results for "wine"

Effect of soil permanent grass cover on growth, yield and water status of rainfed olive trees in Sicily

2017

The study was carried out in an olive grove located along the hills of northern Sicily where soil had been managed for decades by chemical weeding. Starting in 2008, one portion of the grove was left non-weeded, and the permanent grass cover was managed by mowing 2-3 times per year in winter and spring. In 2011, 2012 and 2013, yield, average drupe weight, percentage of drupe black color (veraison), trunk circumference, shoot elongation, and leaf relative water content (RWC) were determined on 34 adult trees of the cultivar 'Biancolilla' with uniform size and age. In 2013, soil organic matter content and leaf nutrient concentrations were also determined in the two portions of the grove. As e…

MANUAL AND MECHANICAL LEAF REMOVAL IN THE BUNCH ZONE (VITIS VINIFERA L. 'NERO D'AVOLA'): EFFECTS ON PLANT PHYSIOLOGY, VEGETATIVE PARAMETERS, YIELD AN…

2013

Mechanical and manual leaf removal of Nero d Avola vines were carried out in a commercial vineyard in Sclafani Bagni area, Sicily (South Italy), in the 2007 growing season. Rows were North East-South West oriented and vines were spur pruned and non-irrigated. The aim was to investigate the effects of two different ways of defoliation on plant physiology, vegetative parameters, yield and grape quality in a warm temperature area. Fruit zone defoliation consisted of mechanical (MLR) and hand leaf removal (HLR), applied either to both sides of the canopy (Northweast and Southeast). These treatments were applied when the berries had reached pea size and compared to a non-defoliated treatment (co…

Hot winegrape production: Italian lessons

2012

Pneumatic press equipped with the Vortex system for white grapes processing: First results

2019

The interaction between mechanical, computer and electronic technologies offers nowadays highly innovative solutions to be applied to the oenological machinery industry. Grapes pressing for the extraction of must from the grapes has a fundamental role for obtaining wines with high quality. The pneumatic presses commonly used work with a discontinuous cycle, taking on average about 3 hours for the extraction of the juice from the grapes. During this period, the presence of oxygen in contact with grapes can modify the qualitative characteristics of the future wine. The aim of the research was to study the “Vortex System” applied to a pneumatic press and to evaluate the quality of wines obtain…

Effect of grape pomace from red cultivar 'Nero d’Avola' on the microbiological, physicochemical, phenolic profile and sensory aspects of ovine Vasted…

2022

Abstract Aims The purpose of this study was to functionalize an ovine stretched cheese belonging to 'Vastedda' typology with red grape pomace powder (GPP) of Nero d’Avola cultivar and to characterize the microbiological, physicochemical, phenolic profile and sensory characteristics of the final cheeses. Methods and Results Before cheeses production, GPP was characterized for its microbiological profile, antibacterial activity and polyphenolic content. No colonies of bacteria and yeasts were detected in the GPP. GPP showed a large inhibition spectrum against spoilage and pathogenic bacteria. Three classes of polyphenolic compounds belonging to flavan-3-ols, flavonol and phenolic acids were i…

Influence of grape transport and destemming systems on the quality of Chardonnay wines

2016

The winemaking technology plays a very important role in enology as it directly influences the characteristics of wine. In particular, grape transport and destemming are critical steps in winemaking for the wine quality. The aim of this study was to compare two different processing lines of Chardonnay grapes to evaluate their effects on the quality of the final product. In particular, grapes receiving, transporting and destemming were performed using different machines in order to evaluate their influence on the quality of Chardonnay wines. The use of a receiving hopper equipped with a belt conveyor, followed by a destemmer equipped with partially coated rubber beaters, allowed to obtain Ch…

Saline soil irrigated with non saline water: qualitative and quantitative response of Nero d'Avola cultivar and vinification result, in a warm-arid e…

2008

Candida zemplinina yeasts positively impact wine production: lower alcohol levels and higher glycerol contents

2012

Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis prod…

2020

Abstract The present work was carried out to evaluate the microbiological and physicochemical composition of salamis produced with the meat of beef, horse, wild boar and pork. Salami productions occurred under controlled laboratory conditions to exclude butchery environmental contaminations, without the addition of nitrate and nitrite. All trials were monitored during the ripening (13 °C and 90% relative humidity) extended until 45 d. The evolution of physicochemical parameters showed that beef and pork salamis were characterized by a higher content of branched chain fatty acids (FA) and rumenic acid than horse and wild boar salamis, whereas the last two productions showed higher values of …

Determination of terpene alcohols in Sicilian Muscat wines by HS-SPME-GC-MS.

2013

Muscat is a grape family used to obtain several sweet, aromatic white dessert wines common in the Mediterranean area. Currently, three Sicilian cultivars (all classified DOC) are known: 'Moscato di Siracusa' the oldest and very rare today; 'Moscato di Noto', a modern derivative of the first and finally 'Moscato di Pantelleria', now the most common. This study concerns the volatile profile of 15 different Sicilian Muscat wines produced in different years using HS-SPME-GC-MS. In particular, four fundamental terpene alcohols (linalool, geraniol, nerol and citronellol) were considered. The principal aim was to study the evolution of aromatic compounds in wine during aging, and the information o…