Search Results - "Carnacini, Alberta"

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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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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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 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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