Search Results - "Riponi, C."

Fermentation of sulphite-free white musts with added lysozyme and oenological tannins: Nitrogen consumption and biogenic amines composition of final wines by Cejudo-Bastante, M.J., Sonni, F., Chinnici, F., Versari, A., Perez-Coello, M.S., Riponi, C.

“…The influence on amino acid consumption and biogenic amines composition of white wines obtained by replacing SO 2 during fermentation with lysozyme and tannins…”
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Presence of polycyclic aromatic hydrocarbons in woody chips used as adjuvant in wines, vinegars and distillates by Chinnici, F., Natali, N., Spinabelli, U., Riponi, C.

“…Samples of 15 commercially available batches of wood chips, used in alcoholic beverage industry, were extracted and analyzed for their content in polycyclic…”
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Preliminary Study on Glucose Oxidase–Catalase Enzyme System to Control the Browning of Apple and Pear Purées by Parpinello, G.P., Chinnici, F., Versari, A., Riponi, C.

“…Oxygen is a key factor in fruit purées browning. The use of a commercial glucose oxidase–catalase enzyme system (GOX) for oxygen removal and browning control…”
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Determination of Carboxylic Acids, Carbohydrates, Glycerol, Ethanol, and 5-HMF in Beer by High-Performance Liquid Chromatography and UV-Refractive Index Double Detection by Castellari, M., Sartini, E., Spinabelli, U., Riponi, C., Galassi, S.

“…A high-performance liquid chromatographic method is proposed for the simultaneous separation of main carboxylic acids, carbohydrates, ethanol, glycerol, and…”
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High Hydrostatic Pressure Treatments for Beer Stabilization by Castellari, M., Arfelli, G., Riponi, C., Carpi, G., Amati, A.

“…Crude cloudy beers from a small‐scale brewery were treated with high hydrostatic pressure (HHP‐600 MPa, 5 min) or heat pasteurized (60 °C, 10 min). The…”
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Evolution of Phenolic Compounds in Red Winemaking as Affected by Must Oxygenation by CASTELLARI, M, ARFELLI, G, RIPONI, C, AMATI, A

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Radical Scavenging Activities of Peels and Pulps from cv. Golden Delicious Apples as Related to Their Phenolic Composition by Chinnici, Fabio, Bendini, Alessandra, Gaiani, Anna, Riponi, Claudio

“…The relationship between phenolic composition and radical scavenging activity of apple peel and pulp was investigated in fruit produced according to both…”
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Optimization of the determination of organic acids and sugars in fruit juices by ion-exclusion liquid chromatography by Chinnici, Fabio, Spinabelli, Umberto, Riponi, Claudio, Amati, Aureliano

“…An HPLC method for the determination of the main organic acids and sugars in fruit juices is proposed. Nine acids (including oxalic, citric, malic, quinic,…”
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Characterization of Volatiles in Extracts from Oak Chips Obtained by Accelerated Solvent Extraction (ASE) by Natali, Nadia, Chinnici, Fabio, Riponi, Claudio

“…Sixteen commercially available oak chips, differing in origin (French or American) and toasting level, were extracted by an accelerated solvent extraction…”
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Volatile and semi-volatile components of oak wood chips analysed by Accelerated Solvent Extraction (ASE) coupled to gas chromatography–mass spectrometry (GC–MS) by Vichi, Stefania, Santini, Cecilia, Natali, Nadia, Riponi, Claudio, López-Tamames, Elvira, Buxaderas, Susana

“…Volatile and semi-volatile compounds of French and American oak wood used in wine and spirits ageing were extracted by an Accelerated Solvent Extractor (ASE)…”
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Improved HPLC Determination of Phenolic Compounds in Cv. Golden Delicious Apples Using a Monolithic Column by Chinnici, Fabio, Gaiani, Anna, Natali, Nadia, Riponi, Claudio, Galassi, Sergio

“…A rapid HPLC-DAD determination of phenols in apple using an RP monolithic column is reported. Because of the hydrodynamic advantages offered by this kind of…”
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Fermentation of sulphite-free white musts with added lysozyme and oenological tannins: Nitrogen consumption and biogenic amines composition of final wines: Wine: Parameters impacting composition and quality by CEJUDO-BASTANTE, M. J, SONNI, F, CHINNICI, F, VERSARI, A, PEREZ-COELLO, M. S, RIPONI, C

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Quantification of hen's egg white lysozyme in wine by an improved HPLC-FLD analytical method by Riponi, C, Natali, N, Chinnici, F

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Characterisation of peach juices obtained from cultivars Redhaven, Suncrest and Maria Marta grown in Italy by Versari, Andrea, Castellari, Massimo, Parpinello, Giuseppina Paola, Riponi, Claudio, Galassi, Sergio

“…The compositions of three peach juices obtained from the cultivars Redhaven, Suncrest and Maria Marta, respectively, were studied. The fruits were grown in the…”
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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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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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