Search Results - "Celotti, E."

Use of potassium polyaspartate on white wines: Interaction with proteins and aroma compounds by Natolino, A., Tat, L., Gallo, A., Roman, T., Celotti, E.

“…[Display omitted] •Potassium polyaspartate (KPA) increased the wine protein stability indices.•KPA significant decreased unstable wine protein content (up to…”
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Preliminary study of the effects of ultrasound on red wine polyphenols by Ferraretto, P., Celotti, E.

“…The article evaluates the effect of high-power ultrasound (20 kHz) on the phenolic structure of red wines, to study the possible applications of this…”
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Importance of polyfunctional thiols on semi-industrial Gewürztraminer wines and the correlation to technological treatments by Román, T., Tonidandel, T., Larcher, R., Celotti, E., Nicolini, G.

“…Thiol compounds responsible for tropical fruit associated aroma have been extensively studied over the last 20 years. The occurrence of their non-aromatic…”
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Comparison between sensory evaluation and SPME GC-MS in Brazilian's sparkling wines by Gabbardo, E., Celotti, E., Gabbardo, M.

“…Looking for understand which is the profile aromatic's complexity in Brazilian's sparkling wines, this study's objective was to evaluate 5 samples of…”
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Ultrasounds application in winemaking: grape maceration and yeast lysis by Ferraretto, P, Cacciola, V, Batllo, I. Ferran, Celotti, E

“…The chemical and mechanical effects of ultrasound (US) are interesting in the food industry and this work attempts to study new applications on grapes as the…”
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Aromatic characterization of brazilian sparkling wines using olfactometry and a sensory panel by Gabbardo, Marcos, Battistutta, Franco, Gabbardo, Esther Theisen, Tat, Lara, Celotti, e Emilio

“…Brazilian sparkling wines, which currently account for 30% of the national production of fine wines, have been traditionally produced in the southern region…”
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Effect of Training System on Pinot noir Grape and Wine Composition by PETERLUNGER, E, CELOTTI, E, DALT, G. Da, STEFANELLI, S, GOLLINO, G, ZIRONI, R

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Treatment of grape juice by osmotic evaporation by Versari, A, Ferrarini, R, Tornielli, G.B, Parpinello, G.P, Gostoli, C, Celotti, E

“…Osmotic evaporation (OE) was applied to grape juice to increase the sugar content and thus to improve the quality of wine obtained after fermentation. The use…”
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The determination of total SO2 in grape juice. A comparison among five methods by Ferrarini, R, Celotti, E, Versari, A, Galassi, S

“…The EC official method of total SO2 analysis in grape juice was modified in 1990. The main improvements concerned the amount and concentration of H3PO4 used…”
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Antiradical Properties of Commercial Cognacs Assessed by the DPPH• Test by Da Porto, Carla, Calligaris, Sonia, Celotti, Emilio, Nicoli, Maria Cristina

“…Antiradical activities of some commercial cognacs were evaluated by the DPPH• test. Different mathematical models for the evaluation of the antiradical…”
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Resveratrol content of some wines obtained from dried Valpolicella grapes: Recioto and Amarone by Celotti, Emilio, Ferrarini, Roberto, Zironi, Roberto, Conte, Lanfranco S.

“…Resveratrol ( rans-3,5,4'-trihydroxystilbene), a phenolic substance present in both grape skin and wines, is a phytoalexin involved in grey mould resistance. A…”
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Wine Packaging for Market in Containers Other than Glass by Buiatti, Stefano, Celotti, Emilio, Ferrarini, Roberto, Zironi, Roberto

“…In this study, the preservation of red and white wine in containers other than glass (PET, wine boxes, multilayer cartons) has been compared to that of the…”
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Evaluation of the electrical properties of some products used in the tartaric stabilization of wines by Celotti, E, Bornia, L, Zoccolan, E

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Research for a marker of the hyperoxygenation treatment of musts for the production of white wines by Zironi, R. (Universita degli Studi di Udine, Italy.), Celotti, E, Battistutta, F

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Evaluation de qualité et d'efficacité des bentonites by CELOTTI, E, BRANCA, G, MARTELLOZZO, E

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La mesure de la charge électrique superficielle comme instrument pour la gestion de la stabilisation tartrique des vins by CELOTTI, E, REBECCA, S, ZOCCOLAN, E

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Measure of superficial electrical charge as instrument for management of tartaric stabilisation of wines by Celotti, E. ((Università degli Studi di Udine (Italie))), Rebecca, S, Zoccolan, E

“…La stabilisation tartrique des vins requiert une connaissance de l'état colloïdal du système, en particulier pour les vins rouges. Etant donné que les…”
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