Search Results - "Carnacini, A"

Polyalcohols in vinegar as an origin discriminator by Antonelli, A., Zeppa, G., Gerbi, V., Carnacini, A.

“…Polyalcohol content in vinegars of different botanical and geographical origin was studied by means of capillary gas chromatography. The data were…”
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Pilot scale dealcoholization of wine by extraction with solid carbon dioxide by Antonelli, A, Carnacini, A, Marignetti, N, Natali, N

“…A pilot plant system for dealcoholizing wine using solid carbon dioxide snow was evaluated. Wines were stripped of alcohol content by spraying them over solid…”
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Yeast Influence on Volatile Composition of Wines by Antonelli, Andrea, Castellari, Lorena, Zambonelli, Carlo, Carnacini, Alberta

“…Nine Saccharomyces cerevisiae and four Saccharomyces bayanus strains used in the production of Trebbiano wine were examined. The aim of this study is to…”
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Essential Oil Chemical Composition of Wild Populations of Italian Oregano Spice (Origanum v ulgare ssp. h irtum (Link) Ietswaart):  A Preliminary Evaluation of Their Use in Chemotaxonomy by Cluster Analysis. 1. Inflorescences by Russo, Mariateresa, Galletti, Guido C, Bocchini, Paola, Carnacini, Alberta

“…Twenty-four steam-distilled samples of essential oils from inflorescences from Origanum vulgare ssp. hirtum (Link) Ietswaart growing wild in Calabria, southern…”
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Experiences with Solid CO sub(2) Concentration of Bergamot Cold-Pressed Essential Oil (Citrus bergamia Risso) by Russo, Mt, Antonelli, A, Carnacini, A

“…Sublimation of solid CO sub(2) selectively removed hydrocarbons from bergamot oil. This result was achieved in a laboratory with very simple equipment. The oil…”
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Experiences with Solid C02 Concentration of Bergamot Cold-Pressed Essential Oil (Citrus bergamia Risso) by Russo, Mt, Antonelli, A., Carnacini, A.

“…Sublimation of solid CO 2 , selectively removed hydrocarbons from bergamot oil. This result was achieved in a laboratory with very simple equipment. The oil…”
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Experiences with Solid C0 2 Concentration of Bergamot Cold-Pressed Essential Oil ( Citrus bergamia Risso) by Russo, Mt, Antonelli, A., Carnacini, A.

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Characterisation of white vinegars of different sources with artificial neural networks by Gerbi, V, Zeppa, G, Beltramo, R, Carnacini, A, Antonelli, A

“…Wine and cider vinegars currently attract growing interest from consumers, giving rise to a consequent increase in supply. A full appreciation of their quality…”
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Volatile components of Albana wine. IV. Hydroxy compounds by Carnacini, A. Borea, Capella, P., Amati, A.

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Sensory characterisation of wine vinegars by Gerbi, Vincenzo, Zeppa, Giuseppe, Antonelli, Andrea, Carnacini, Alberta

“…Ninety-six samples of vinegars of different sources were subjected to sensory analysis. For white vinegars, Linear Discriminant Analysis showed that sensory…”
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Volatile components of Albana wine. II. Alcohol-free fraction by Capella, P, Carnacini, A.B, Riponi, C, Amati, A

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Volatile components of Albana wine. III. Carbonyl compounds by Carnacini, A. Borea, Capella, P., Amati, A., Pallotta, U.

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Influence of yeast strain on the composition of wines for the production of brandy by Riponi, C., Carnacini, A., Antonelli, A., Castellari, L., Zambonelli, C.

“…FifteenSaccharomyces strains used in the production of Trebbiano wine for brandy were examined. The chemical analysis of the wine showed significant…”
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Volatile Composition of Vernaccia di Oristano Sherry-Like Wine as Affected by Biological Ageing by Galletti, Guido C, Carnacini, Alberta, Antonelli, Andrea, Farris, Giovanni A

“…Forty compounds were identified by gas chromatography and gas chromatography/mass spectrometry in the volatile fraction of Vernaccia di Oristano, an Italian…”
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Quantitative Changes of Some Volatile Components in Vernaccia di Oristano (a Sardinian Sherry-like Wine) during Maturation by Carnacini, Alberta, Antonelli, Andrea, Galletti, Guido C, Natali, Nadia, Farris, Giovanni A

“…Vernaccia di Oristano, a sherry-like wine produced in Sardinia, Italy, was subjected to biological aging after inoculation with Saccharomyces cerevisiae var…”
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Areas of intervention: production and preparation of foodstuffs, industry, sports, work, mass media by Ricci, G, Costantini, A M, Cantarelli, C, Pallotta, U, Carnacini, A, Marcelli, E, Venerando, A, Zeppilli, P, Angela, P, Gobbato, F

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