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hits: 13
1.
  • Sur lies élevage practice t... Sur lies élevage practice to modulate the features of red wines from calcareous soils with different textures
    Pollon, Matteo; Bambina, Paola; Vitaggio, Clara ... Journal of the science of food and agriculture, 15 March 2024, Volume: 104, Issue: 4
    Journal Article
    Peer reviewed

    Background In Sicilian calcareous soils, red wines often display unripeness and bitterness features. To enhance wine quality, we employed the ‘sur lies élevage’ technique, involving prolonged contact ...
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  • Rosé Sparkling Wines: Influ... Rosé Sparkling Wines: Influence of Winemaking Practices on the Phytochemical Polyphenol During Aging on Lees and Commercial Storage
    Sartor, Saionara; Burin, Vívian Maria; Panceri, Carolina Pretto ... Journal of food science, November 2018, 2018-Nov, 2018-11-00, 20181101, Volume: 83, Issue: 11
    Journal Article
    Peer reviewed

    The effects of oenological agents, gum arabic, and oenological tannin, added at two different stages in the winemaking of rosé sparkling wines (addition to the base wine and to the sparkling wine ...
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  • 8 - Post-Fermentation Treat... 8 - Post-Fermentation Treatments and Related Topics
    Ronald S. Jackson Wine Science, 2014
    Book Chapter

    Post-fermentation treatments may begin almost immediately after fermentation. These may involve any necessary adjustments to the wine’s physicochemical composition, as well as procedures such as sur ...
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  • Autolysis and the duration ... Autolysis and the duration of ageing on lees independently influence the aroma composition of traditional method sparkling wine
    Sawyer, S.; Longo, R.; Solomon, M. ... Australian journal of grape and wine research, January 2022, 2022-01-00, 20220101, Volume: 28, Issue: 1
    Journal Article
    Peer reviewed
    Open access

    Background and Aims Yeast autolysis is understood to be primarily responsible for giving traditional method sparkling wines complex and developed aromas. The contribution from ageing the wine itself, ...
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  • Changes in organic acids, p... Changes in organic acids, polyphenolic and elemental composition of rosé sparkling wines treated with mannoproteins during over-lees aging
    Sartor, Saionara; Toaldo, Isabela M.; Panceri, Carolina P. ... Food research international, October 2019, 2019-10-00, 20191001, Volume: 124
    Journal Article
    Peer reviewed

    The effect of mannoproteins on the evolution of rosé sparkling wines during over-lees aging was investigated on the basis of the chemical characterization of polyphenols, organic acids, macro- and ...
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  • Profiling of free amino aci... Profiling of free amino acids in sparkling wines during over-lees aging and evaluation of sensory properties
    Sartor, Saionara; Burin, Vívian Maria; Caliari, Vinícius ... Food science & technology, April 2021, 2021-04-00, Volume: 140
    Journal Article
    Peer reviewed
    Open access

    Sparkling wines produced with the nontraditional grape varieties Villenave, Niagara, Manzoni and Goethe, and also a classic Chardonnay variety, were investigated in this study. The aim was to ...
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  • Polyphenolic Profiling, Bro... Polyphenolic Profiling, Browning, and Glutathione Content of Sparkling Wines Produced with Nontraditional Grape Varieties: Indicator of Quality During the Biological Aging
    Sartor, Saionara; Burin, Vívian Maria; Ferreira‐Lima, Nayla E. ... Journal of food science, December 2019, 2019-Dec, 2019-12-00, 20191201, Volume: 84, Issue: 12
    Journal Article
    Peer reviewed

    Sparkling wines were elaborated with the nontraditional varieties Villenave, Niagara, Manzoni, and Goethe, and monitored in relation to the changes in phenolic composition, browning index, and ...
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  • The effect of fine lees as ... The effect of fine lees as a reducing agent in sur lie wines, aged with various sulphur dioxide concentrations
    Nagy, B.; Soós, J.; Horvath, B. ... Acta alimentaria (Budapest), 03/2017, Volume: 46, Issue: 1
    Journal Article
    Peer reviewed
    Open access

    During the ageing in barrels, the contact with the fine lees triggers several processes in wine. Lees has a reductive effect by absorbing dissolved oxygen and reducing the amount, which will remain ...
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  • Antioxidant activity of lee... Antioxidant activity of lees cell surface during sparkling wine sur lie aging
    Gallardo-Chacón, Joan J.; Vichi, Stefania; Urpí, Pilar ... International journal of food microbiology, 09/2010, Volume: 143, Issue: 1
    Journal Article
    Peer reviewed

    Given the importance of the interactions between wine and lees cell surface during sparkling wine aging, and in view of recent results proving the antioxidant potential of yeast cell wall ...
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