101 results on '"RIO SEGADE, Susana"'
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2. Variety effect of distinct enzyme treatments during prefermentative maceration of white winegrapes on volatile organic compounds and chromatic traits
3. Influence of filtration treatments on grapevine DNA traceability in wine
4. Grape skin anthocyanin extraction from red varieties during simulated maceration: Influence of grape seeds and pigments adsorption on their surface
5. Effect of alternative fungicides and inoculation strategy on yeast biodiversity and dynamics from the vineyard to the winery
6. The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines
7. Relative impact of oenological tannins in model solutions and red wine according to phenolic, antioxidant, and sensory traits
8. Impact of oenological processing aids and additives on the genetic traceability of ‘Nebbiolo’ wine produced with withered grapes
9. Effect of withering process on the evolution of phenolic acids in winegrapes: A systematic review
10. Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices
11. Chloroanisoles occurrence in wine from grapes subjected to electrolyzed water treatments in the vineyard
12. Effect of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae on management of malolactic fermentation
13. Minimizing the environmental impact of cleaning in winemaking industry by using ozone for cleaning-in-place (CIP) of wine bottling machine
14. Changes in stilbene composition during postharvest ozone treatment of ‘Moscato bianco’ winegrapes
15. Saccharomyces cerevisiae-Starmerella bacillaris strains interaction modulates chemical and volatile profile in red wine mixed fermentations
16. Relationships among electrolyzed water postharvest treatments on winegrapes and chloroanisoles occurrence in wine
17. Impact of specific inactive dry yeast application on grape skin mechanical properties, phenolic compounds extractability, and wine composition
18. Cell-to-cell contact mechanism modulates Starmerella bacillaris death in mixed culture fermentations with Saccharomyces cerevisiae
19. Control of Brettanomyces bruxellensis on wine grapes by post-harvest treatments with electrolyzed water, ozonated water and gaseous ozone
20. Modeling of the evolution of phenolic compounds in berries of “Italia” table grape cultivar using response surface methodology
21. Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.)
22. Impact of post-harvest ozone treatments on the skin phenolic extractability of red winegrapes cv Barbera and Nebbiolo (Vitis vinifera L.)
23. Post-harvest control of wine-grape mycobiota using electrolyzed water
24. Influence of different berry thermal treatment conditions, grape anthocyanin profile, and skin hardness on the extraction of anthocyanin compounds in the colored grape juice production
25. Impact of maceration enzymes on skin softening and relationship with anthocyanin extraction in wine grapes with different anthocyanin profiles
26. Free terpene response of 'Moscato bianco' variety to grape cold storage
27. Quando raccogliere le uve destinate all’appassimento? Uno studio triennale sul Nebbiolo atto a Sforzato di Valtellina DOCG
28. Impact of different advanced ripening stages on berry texture properties of ‘Red Globe’ and ‘Crimson Seedless’ table grape cultivars (Vitis vinifera L.)
29. CIEL*a*b* parameters of white dehydrated grapes as quality markers according to chemical composition, volatile profile and mechanical properties
30. Monoterpenoids and norisoprenoids in Italian red wines
31. Chapter 1 - Assessment and control of grape maturity and quality
32. Changes in chromatic characteristics and phenolic composition during winemaking and shelf-life of two types of red sweet sparkling wines
33. Physico-chemical parameters as possible markers of sensory quality for ‘Barbera’ commercial red wines
34. Impatto dei coadiuvanti e degli additivi enologici sulla tracciabilità genetica dei vini Nebbiolo
35. Bunch placement effects on dehydration kinetics and physico-chemical composition of Nebbiolo grapes
36. Text mining of wine reviews to investigate quality markers of ‘Nebbiolo’ wines from Valtellina
37. Ruolo dei tannini enologici nella vinificazione di uve con differenti caratteristiche antocianiche
38. Tecnologia dei vini passiti
39. Fermentative volatile compounds and chromatic characteristics can contribute to Italian white wines diversity
40. Phenolic ripeness assessment of grape skin by texture analysis
41. Influence of ripeness grade on accumulation and extractability of grape skin anthocyanins in different cultivars
42. Electrochemical diversity of Italian white wines
43. Tratamiento enzimático durante maceración prefermentativa aumenta la selectividad en la extracción de compuestos aromáticos reduciendo el pardeamiento del mosto
44. Effect of environmentally friendly vineyard protection strategies on yeast ecology during fermentation
45. The challenge of sulphite content reduction in organic wines: possible strategies for red winemaking
46. Chapter 21 - SO2 in Wines: Rational Use and Possible Alternatives
47. Chapter 1 - Grape Maturity and Selection: Automatic Grape Selection
48. Short-term ozone treatments during postharvest management influence grape volatile composition
49. Effectiveness of Ozone against Different Strains of Brettanomyces bruxellensis on Postharvested Winegrapes and Impact on Wine Composition
50. List of contributors
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