| Nome |
# |
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Qualità microbiologica e prestazioni enologiche di starter per la fermentazione alcolica, file e1dbfeaa-6950-4ac9-e053-1705fe0a1c61
|
892
|
|
Lieviti e batteri insieme, file e1dbfeaa-8336-4ac9-e053-1705fe0a1c61
|
752
|
|
Il vino buono sta nella botte pulita: legni sanitizzati in modo efficace per vini al riparo da contaminazioni microbiche indesiderate. Come?, file e1dbfeaa-7c06-4ac9-e053-1705fe0a1c61
|
571
|
|
Il nuovo ruolo dei batteri lattici: oltre la malolattica, file e1dbfeab-f1f7-4ac9-e053-1705fe0a1c61
|
530
|
|
Selezione di lieviti aziendali: il protocollo per evitare errori, file e1dbfeab-f7b9-4ac9-e053-1705fe0a1c61
|
439
|
|
Evolution of yeast populations during different biodynamic winemaking processes, file e1dbfeaa-5da4-4ac9-e053-1705fe0a1c61
|
426
|
|
La citofluorimetria per monitorare le fermentazioni, file e1dbfeaa-78ba-4ac9-e053-1705fe0a1c61
|
388
|
|
Brettanomyces: l'origine e la prevenzione, file e1dbfeaa-78bb-4ac9-e053-1705fe0a1c61
|
354
|
|
Agenti di biocontrollo contro le contaminazioni microbiche, file e1dbfeab-f6a4-4ac9-e053-1705fe0a1c61
|
319
|
|
Drosophila: ricerche in corso, file e1dbfeaa-7bcf-4ac9-e053-1705fe0a1c61
|
313
|
|
The influence of the copper content in grape must on alcoholic fermentation kinetics and wine quality: a survey on the performance of 50 commercial active dry yeasts, file e1dbfeaa-7571-4ac9-e053-1705fe0a1c61
|
298
|
|
Lieviti: dalle colture selezionate alla certificazione, file e1dbfeaa-7d66-4ac9-e053-1705fe0a1c61
|
283
|
|
Application of flow cytometry in the monitoring of yeast in oenological environment, file e1dbfeaa-8208-4ac9-e053-1705fe0a1c61
|
271
|
|
Together is better: experience of simultaneous fermentation of yeast and bacteria as a possible strategy to prevent stuck
fermentation in difficult wines, file e1dbfeaa-7c1a-4ac9-e053-1705fe0a1c61
|
270
|
|
The ozone, a powerful tool in the prevention of microbial spoilage in traditional food factory, file e1dbfeaa-820a-4ac9-e053-1705fe0a1c61
|
269
|
|
Does Drosophila suzukii represent an additional factor of risk of sour rot disease development in wine grape?, file e1dbfeab-4da0-4ac9-e053-1705fe0a1c61
|
268
|
|
Vino minerale: realtà o immaginazione?, file e1dbfeaa-78bd-4ac9-e053-1705fe0a1c61
|
255
|
|
Strumenti per una corretta gestione della fermentazione malolattica, file e1dbfeaa-7c08-4ac9-e053-1705fe0a1c61
|
239
|
|
L'ozono: un biocida innocuo per l'ambiente, file e1dbfeab-aac8-4ac9-e053-1705fe0a1c61
|
237
|
|
Slurrry and manure as a source of bioethanol for sustainable mobility in rural areas, file e1dbfeaa-61c9-4ac9-e053-1705fe0a1c61
|
233
|
|
Filiere innovative: il bioetanolo dai reflui zootecnici, file e1dbfeaa-6abc-4ac9-e053-1705fe0a1c61
|
229
|
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Lo stato dell'arte sulla fermentazione malolattica, file e1dbfeab-fc08-4ac9-e053-1705fe0a1c61
|
229
|
|
Selezione di lieviti aziendali per il mantenimento della biodiversità naturale, file e1dbfeaa-694f-4ac9-e053-1705fe0a1c61
|
218
|
|
L’efficacia dei chitosani varia con le specie microbiche, file e1dbfeac-0a74-4ac9-e053-1705fe0a1c61
|
218
|
|
Exploitation of simultaneous alcoholic and malolactic fermentation of incrocio Manzoni, a traditional Italian white wine, file e1dbfeab-03a1-4ac9-e053-1705fe0a1c61
|
199
|
|
Il controllo microbiologico all'interno di botti e barriques: attività sperimentali ed esperienze pratiche, file e1dbfeaa-646d-4ac9-e053-1705fe0a1c61
|
189
|
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Performance aromatico-fermentative di ceppi di lievito nella produzione di spumanti di pronta beva, file e1dbfeaa-7623-4ac9-e053-1705fe0a1c61
|
183
|
|
Materiali innovativi per la protezione delle botti dalle contaminazioni microbiche, file e1dbfeaa-7646-4ac9-e053-1705fe0a1c61
|
165
|
|
Drosophila suzukii e marciume acido: un ruolo attivo nella diffusione?, file e1dbfeab-7ad6-4ac9-e053-1705fe0a1c61
|
159
|
|
Chitosani e ozono: consigli e modalità d'uso in cantina, file e1dbfeab-dba6-4ac9-e053-1705fe0a1c61
|
159
|
|
Microbial diversity and sensorial properties of malga cheese from Trentino (Italy) after long-term ageing period, file e1dbfeab-bb25-4ac9-e053-1705fe0a1c61
|
147
|
|
The controversial relationship between chitosan and the microorganisms involved in the production of fermented beverages, file 1502b2b0-ad9f-45fd-be48-b9a85067f786
|
146
|
|
Il contributo della Fondazione Mach alla conoscenza spumantistica, file e1dbfeaa-69dd-4ac9-e053-1705fe0a1c61
|
142
|
|
L'ozono, uno strumento potente e sostenibile nel controllo microbiologico all'interno delle botti: test di laboratorio ed esperienze pratiche in una cantina italiana, file e1dbfeaa-6575-4ac9-e053-1705fe0a1c61
|
141
|
|
Acidificazione biologica del Vin Santo mediante l'impiego di Lachancea Thermotolerans, file e1dbfeac-1d37-4ac9-e053-1705fe0a1c61
|
132
|
|
Esperienze di utilizzo del MCRS per una vinificazione di qualità, file e1dbfeab-ee21-4ac9-e053-1705fe0a1c61
|
128
|
|
Vasi vinari in legno: monitoraggio microbiologico ed esperienze di sanitizzazione, file e1dbfeaa-5ccf-4ac9-e053-1705fe0a1c61
|
102
|
|
La microflora dei piccoli frutti: uno strumento o un fattore di rischio nella prevenzione degli attacchi di Drosophila suzukii?, file e1dbfeaa-7636-4ac9-e053-1705fe0a1c61
|
99
|
|
Il contributo della Fondazione Mach alla conoscenza spumantistica, file e1dbfeaa-69df-4ac9-e053-1705fe0a1c61
|
96
|
|
Macerazione carbonica nel vino e biodiversità microbica, quale relazione?, file e1dbfeab-fc7b-4ac9-e053-1705fe0a1c61
|
85
|
|
L'inoculo simultaneo di lieviti e batteri: una promettente alternativa in mosti con gravi carenze azotate, file e1dbfeaa-64ac-4ac9-e053-1705fe0a1c61
|
84
|
|
Liquid baits with Oenococcus oeni increase captures of Drosophila suzukii, file e1dbfeab-e1e2-4ac9-e053-1705fe0a1c61
|
84
|
|
Prevenzione e controllo della contaminazione microbica nelle botti da vino, file e1dbfeaa-6775-4ac9-e053-1705fe0a1c61
|
82
|
|
Modification of wood involved in barrel production to avoid microbial colonisation, file e1dbfeaa-7e31-4ac9-e053-1705fe0a1c61
|
79
|
|
Impact of the pre-fermentative addition of enological adjuvants on the development of UTA in wines, file e1dbfeab-a9df-4ac9-e053-1705fe0a1c61
|
78
|
|
Varietà del microbiota: conoscerla per vinificare al meglio, file e1dbfeac-1224-4ac9-e053-1705fe0a1c61
|
78
|
|
Assessment of new trap designs and liquid baits improved with lactic acid bacteria for capturing Drosophila suzukii Matsumura, file e1dbfeab-4343-4ac9-e053-1705fe0a1c61
|
74
|
|
Ultrasounds application during prefermentative maceration to optimize the extraction of aromatic precursors in white grapes, file e1dbfeab-8f7c-4ac9-e053-1705fe0a1c61
|
74
|
|
Impact of different temperature profiles on simultaneous yeast and bacteria fermentation, file e1dbfeab-e8a5-4ac9-e053-1705fe0a1c61
|
72
|
|
Bacterial complexity of Italian Alpine butter and effect of the Malga-farm
procedure on microbiota and diacetyl/acetoin accumulation, file d4173246-77b9-4fa9-800f-6fc1008c9734
|
68
|
|
Evaluation of H, C and O stable isotope ratios of ethanol in the partial fermented wines as marker of a proper productive process, file e1dbfeaa-7c2e-4ac9-e053-1705fe0a1c61
|
66
|
|
The deposition of a permeable silica membrane on barrel wood as a tool to prevent microbiological contamination, file e1dbfeaa-7adb-4ac9-e053-1705fe0a1c61
|
63
|
|
Power to gas: process monitoring of hydrogenotrophic methanogenesis to biomethane production, file e1dbfeab-afac-4ac9-e053-1705fe0a1c61
|
63
|
|
Selection of lactic acid bacteria species and strains for efficient trapping of Drosophila suzukii, file e1dbfeab-fad1-4ac9-e053-1705fe0a1c61
|
63
|
|
Influence of certain technological variables on native fermenting microflora activity in biodynamic wine production, file e1dbfeaa-65c7-4ac9-e053-1705fe0a1c61
|
62
|
|
Biodiversità microbica e caratteristiche organolettiche dei Formaggi di Malga trentini, ruolo delle popolazioni batteriche e del tempo di stagionatura, file e1dbfeac-06dd-4ac9-e053-1705fe0a1c61
|
60
|
|
Evaluation of the eficacy of power ultrasounds on the prefermentative extraction in white grapes, file e1dbfeab-b5bd-4ac9-e053-1705fe0a1c61
|
55
|
|
The prevention of microbial wine spoliage by using ozone as a sanitising agent, file e1dbfeaa-661a-4ac9-e053-1705fe0a1c61
|
54
|
|
Performance aromática e fermentativa de estirpes de leveduras na produção de espumantes de consumo rápido, file e1dbfeaa-d0dd-4ac9-e053-1705fe0a1c61
|
52
|
|
La posizione del vigneto non cambia il microbiota, file e1dbfeac-1228-4ac9-e053-1705fe0a1c61
|
51
|
|
Resultados a nivel aromático y fermentativo de cepas de levadura en la producción de espumosos de rápido consumo, file e1dbfeaa-d0de-4ac9-e053-1705fe0a1c61
|
48
|
|
Application of ozone at the microbial control through the vitienological chain, file e1dbfeab-b5bb-4ac9-e053-1705fe0a1c61
|
47
|
|
Characterisation of the microflora of grapes involved in straw wine production and its use as a biocontrol agent against Botrytis cinerea, file e1dbfeaa-65c9-4ac9-e053-1705fe0a1c61
|
44
|
|
Characterization and oenological application of an high-performing strain of Oenococcus oeni to drive malolactic fermentation: a review about 15 years of research and winemaking, file e1dbfeab-b55a-4ac9-e053-1705fe0a1c61
|
39
|
|
Che storia, il burro, file 4c09d214-46dc-4098-b98d-c19d1f0d06fe
|
35
|
|
Prevention of microbial spoilage in traditional food factories by ozone, file e1dbfeab-9525-4ac9-e053-1705fe0a1c61
|
31
|
|
Application of ozone at the microbial control through the vitienological chain, file e1dbfeab-b9f8-4ac9-e053-1705fe0a1c61
|
30
|
|
Improvement of traditional alpine cheeses made from raw cow's milk in Trento Province (Italy) by exploitation of native lactic acid bacteria as starters of fermentation, file e1dbfeab-9523-4ac9-e053-1705fe0a1c61
|
29
|
|
Chitosan in wine industry: identification of origin by a multidisciplinary approach and application in oenology, file 4d733ae6-d6f3-48ed-b177-166a0ca97435
|
26
|
|
First application of Lachancea thermotolerans in the fermentation of "Vino Santo" as biological acidifier, file ef3a8daf-5d1d-48b0-884e-f01453df70fe
|
26
|
|
Biological acidification of “Vino Santo di Gambellara” by mixed fermentation of L. thermotolerans and S. cerevisiae: role of nitrogen in the evolution of fermentation and aroma profile, file 3f296cd8-910f-4aa8-aa5e-a235741b3975
|
20
|
|
Bacterial complexity of traditional mountain butter is affected by the malga-farm of production, file 270626fe-286b-45a4-9452-1f354b63788e
|
19
|
|
Spatial and seasonal structure of bacterial communities within Alpine vineyards: Trentino as a case study, file 46ccf7a5-5d28-45c6-a296-a650bc37622d
|
19
|
|
Saccharomyces cerevisiae – Oenococcus oeni – Lactiplantibacillus plantarum: focus on malolactic fermentation during production of Catarratto and Riesling white wines, file 073fb63e-93dc-4b0d-87f4-66f355a820a2
|
18
|
|
Impact on chitosan application of different microorganisms having oenological interest, file b60c059a-fc21-443a-b9f4-6299957da2c5
|
14
|
|
Investigation by high-throughput sequencing methods of microbiota dynamics in spontaneous fermentation of Abruzzo (South Italy) wines, file b085b971-df4c-4a9f-a422-3e5637f8ff41
|
10
|
|
Genome-scaled phylogeny of Saccharomyces cerevisiae from spontaneous must fermentations, file 71215e0b-3b08-46bf-aa84-479e32fde01c
|
9
|
|
Characterisation of Diospyros kaki (persimmon) vinegars produced with different microorganisms, file fc53daa5-23a0-4bcd-b94f-cdadf0d0fb67
|
8
|
|
Bacterial complexity of Italian Alpine butter and effect of the Malga-farm
procedure on microbiota and diacetyl/acetoin accumulation, file d9f76412-e396-482f-bd5e-698a0416c437
|
6
|
|
Tutela dei formaggi alpini a latte crudo mediante valorizzazione tecnologica di batteri lattici autoctoni, file e1dbfeab-a625-4ac9-e053-1705fe0a1c61
|
6
|
|
A novel microbiological approach to impact the aromatic composition of sour loquat beer, file 322f2e5d-0994-453d-9803-014ceaaff890
|
5
|
|
Genome-scaled phylogeny of Saccharomyces cerevisiae from spontaneous must fermentations, file 48493a57-86ea-415e-96f1-fa4fa45f4643
|
5
|
|
Lieviti per la presa di spuma: caratteri essenziali e proprietà di interesse enologico, file b6aa9866-27a0-4c75-bf4f-b076ca349524
|
4
|
|
Pratica arcaica o approccio moderno: la fermentazione spontanea alla luce della scienza, file 7e90c7dc-09d9-465a-86ff-f4ab7e60ad28
|
3
|
|
L'ozono, un innovativo strumento per il controllo microbiologico in aziende lattiero-casearie tradizionali, file e1dbfeaa-7f8a-4ac9-e053-1705fe0a1c61
|
3
|
|
Evaluation of the oenological suitability of grapes grown using biodynamic agriculture: the case of a bad vintage, file e1dbfeaa-e6e3-4ac9-e053-1705fe0a1c61
|
3
|
|
Exploring the microbiota of the red-brown defect in smear-ripened cheese by 454-pyrosequencing and its prevention using different cleaning systems, file e1dbfeaa-e7b4-4ac9-e053-1705fe0a1c61
|
3
|
|
Gestione del microbiota nella produzione di Vini Santi, file e1dbfeab-bc09-4ac9-e053-1705fe0a1c61
|
3
|
|
Lachancea thermotolerans, un lievito innovativo contro i cambiamenti climatici, file d389fd79-8fc6-4c7d-87a6-72e0ace1777c
|
2
|
|
Indagine su preparati commerciali di lievito secco attivo e influenza dei fattori nutrizionali sull'acido acetico residuale nei vini, file e1dbfeaa-5dd6-4ac9-e053-1705fe0a1c61
|
2
|
|
L’evoluzione della microflora contaminante in cantina: indagine in una casa vinicola, file e1dbfeaa-7460-4ac9-e053-1705fe0a1c61
|
2
|
|
Drosophila suzukii (Diptera: Drosophilidae) contributes to the development of sour rot in grape, file e1dbfeab-49d6-4ac9-e053-1705fe0a1c61
|
2
|
|
Zucchero d'uva cristallino: due anni di sperimentazione, file e1dbfeab-9263-4ac9-e053-1705fe0a1c61
|
2
|
|
Torulaspora delbruekii: l'altro lievito, file e1dbfeab-d71a-4ac9-e053-1705fe0a1c61
|
2
|
|
Biodiversity and oenological attitude of Saccharomyces cerevisiae strains isolated in the Montalcino district: biodiversity of S. cerevisiae strains of Montalcino wines, file e1dbfeab-f419-4ac9-e053-1705fe0a1c61
|
2
|
|
Modulation of wine sensory profile by lactic bacterial activity in a global warming scenario by different malolactic fermentation strategies, file ef1c0dc8-b4ce-4c7f-96a0-43d1bdeb0440
|
2
|
|
Le Mannoproteine, una risorsa nascosta nella feccia?, file 3b40b816-0a77-45d8-829d-f8ef063743c8
|
1
|
|
Microbiota, terroir e vino: una complessa interazione, file 52394f96-94df-474d-82e3-2c7fef5529b4
|
1
|
|
Il biocontrollo in enologia, una strategia promettente, file 628c4383-cbcc-4472-9761-37a217a40662
|
1
|
|
Lieviti, qualità e aroma del vino: una complessa interazione, file ab40342d-3e9d-476e-857a-32cf4a7fa842
|
1
|
| Totale |
12.668 |