Phenolic compounds and biopotential of grape pomace extracts from Prokupac red grape variety
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.110739
Abstract: Abstract Phenolic compounds and biopotential (antioxidant, cellular antioxidant and cytotoxic activity) of grape pomace (GP) skin, seed, stem and whole GP originating from indigenous red grape variety Prokupac were evaluated. The UHPLC-Orbitrap MS4 analysis showed… read more here.
Keywords: seed; grape; grape variety; phenolic compounds ... See more keywords
Changes in red wine composition during bottle ageing: Impacts of grape variety, vineyard location, maturity and oxygen availability during ageing.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.9b07164
Abstract: This work investigated the influence of grape variety, vineyard location and grape harvest maturity, combined with different oxygen availability treatments, on red wine composition during bottle ageing. Chemometric analysis of wine compositional data (i.e., wine… read more here.
Keywords: grape variety; bottle ageing; variety vineyard; maturity ... See more keywords
A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of food science"
DOI: 10.1111/1750-3841.13549
Abstract: The aim of this work was to study Saccharomyces cerevisiae strains isolated from vineyards of the autochthonous grape variety "Uva di Troia" located in different geographical areas of Apulian region (Southern Italy). Four hundred isolates… read more here.
Keywords: grape; saccharomyces cerevisiae; uva troia; grape variety ... See more keywords
Preliminary Characterization of Yeasts from Bombino Bianco, a Grape Variety of Apulian Region, and Selection of an Isolate as a Potential Starter
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DOI: 10.3390/fermentation5040102
Abstract: Eighty-seven yeasts were isolated from Bombino bianco, a white grape variety from Apulian Region (Southern Italy). The isolates were characterized for the splitting of arbutin, the hydrolysis of pectins, sulphite production, the resistance to acetic… read more here.
Keywords: grape variety; bombino bianco; apulian region; variety apulian ... See more keywords
Italian Grape Ale Beers Obtained with Malvasia di Candia Aromatica Grape Variety: Evolution of Phenolic Compounds during Fermentation
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DOI: 10.3390/foods12061196
Abstract: Italian grape ale (IGA) beers have been categorized by the Beer Judge Certification Program as a sub-category of fruit beers in which grape, or grape must, is added during the brewing process to provide additional… read more here.
Keywords: grape; italian grape; grape variety; fermentation ... See more keywords
Effects of Defoliation Treatments of Babica Grape Variety(Vitis vinifera L.) on Volatile Compounds Content in Wine
Sign Up to like & getrecommendations! Published in 2022 at "Molecules"
DOI: 10.3390/molecules27030714
Abstract: The aim of this study was to determine the effects of defoliation performed in the Babica red grape variety on the volatile compounds in produced wine. Three treatments were performed during 2017 and 2018: the… read more here.
Keywords: defoliation treatments; grape variety; concentration; defoliation ... See more keywords