Search Results - "PETROZZIELLO, M"

Evidence of a systematic underestimation of free sulfur dioxide by the aeration-oxidation method approved by OIV by Cagnasso, I., Sacco, A., Petrozziello, M., Bonello, F., Asproudi, A., Giacosa, S., Rossi, A.M., Durbiano, F.

“…[Display omitted] •By 591A method an underestimation of free SO2 content in wine simulant is obtained.•The most complete work for the uncertainty evaluation of…”
Get full text

Effect of the extent of ethanol removal on the volatile compounds of a Chardonnay wine dealcoholized by vacuum distillation by Petrozziello, M., Panero, L., Guaita, M., Prati, R., Marani, G., Zinzani, G., Bosso, A.

“…“Beverages obtained from the partial dealcoholization of wine” are those drinks whose final alcoholic degree after dealcoholization is lower than that of a…”
Get full text

Chemical and sensory characteristics of Gaglioppo wines obtained from grapes grown under two different water regimes by Bosso, A., Guaita, M., Panero, L., Motta, S., Petrozziello, M., Tsolakis, C., Sansone, L.

“…Climate change can affect the crops production capacity and modify the water requirements in the different regions of the world. In particular, in southern…”
Get full text

Effect of Grain Type and Toasting Conditions of Barrels on the Concentration of the Volatile Substances Released by the Wood and on the Sensory Characteristics of Montepulciano d'Abruzzo by Bosso, A, Petrozziello, M, Santini, D, Motta, S, Guaita, M, Marulli, C

“…We report the results of an aging trial of Montepulciano d'Abruzzo D.O.C. wine in commercially available oak barrels that differed in the type of wood grain…”
Get full text

Impiego della carbossimetilcellulosa e uso di altri additivi nella stabilizzazione tartarica dei vini rossi by MOTTA, S, BOLLITO, A, GUAITA, M, PETROZZIELLO, M, PANERO, L, BOSSO, A

Get full text