| Nome |
# |
|
FTIR-based multivariate models to forecast the tartaric stability, file e1dbfeaa-78df-4ac9-e053-1705fe0a1c61
|
1.010
|
|
Qualità microbiologica e prestazioni enologiche di starter per la fermentazione alcolica, file e1dbfeaa-6950-4ac9-e053-1705fe0a1c61
|
900
|
|
Resistenti bianchi e rossi: primi dati da esperienze trentine sulla concentrazione nei vini di shikimico e flavonoidi, file e1dbfeab-4afc-4ac9-e053-1705fe0a1c61
|
769
|
|
Lieviti e batteri insieme, file e1dbfeaa-8336-4ac9-e053-1705fe0a1c61
|
757
|
|
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
|
583
|
|
Evolution of yeast populations during different biodynamic winemaking processes, file e1dbfeaa-5da4-4ac9-e053-1705fe0a1c61
|
427
|
|
Metodo ELISA automatizzato per una rapida valutazione della presenza/assenza di lisozima nel vino, file e1dbfeab-667c-4ac9-e053-1705fe0a1c61
|
423
|
|
La selezione clonale del Traminer aromatico: storia e nuove acquisizioni, file e1dbfeab-aa51-4ac9-e053-1705fe0a1c61
|
341
|
|
Confronto tra gestione integrata, biologica e biodinamica in vigneto: caratteristiche quali-quantitative delle uve nel periodo 2012-2015, file e1dbfeaa-ef45-4ac9-e053-1705fe0a1c61
|
311
|
|
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
|
299
|
|
Tioles derivados de los taninos de la uva: nuevas opciones enológicas, file e1dbfeaa-80e5-4ac9-e053-1705fe0a1c61
|
299
|
|
Predictive models of wine tartaric stability using Fourier transform infrared spectroscopy, file e1dbfeaa-6504-4ac9-e053-1705fe0a1c61
|
297
|
|
Evoluzione dei fosfiti in relazione alla tecnica di vinificazione e al ceppo di lievito, file e1dbfeaa-8905-4ac9-e053-1705fe0a1c61
|
294
|
|
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
|
271
|
|
The ozone, a powerful tool in the prevention of microbial spoilage in traditional food factory, file e1dbfeaa-820a-4ac9-e053-1705fe0a1c61
|
271
|
|
Novedades en la caracterizacion y trazabilidad de los taninos enológicos, file e1dbfeaa-7c98-4ac9-e053-1705fe0a1c61
|
270
|
|
Combined new approaches for identifying the botanical origin of commercial tannins, file e1dbfeaa-7e2f-4ac9-e053-1705fe0a1c61
|
268
|
|
Combination of sugar analysis and stable isotope ratio mass spectrometry to detect the use of non-grape sugars in must of balsamic vinegar, file e1dbfeaa-7c77-4ac9-e053-1705fe0a1c61
|
260
|
|
Study on the behaviour of pesticides residues contained in oenological matrices and stored in plastic containers, file e1dbfeab-b024-4ac9-e053-1705fe0a1c61
|
253
|
|
Comparison of the short-term effects of conventional, organic and biodynamic farming systems on the grape composition, file e1dbfeaa-788b-4ac9-e053-1705fe0a1c61
|
243
|
|
Biologico e biodinamico in sperimentazione pluriennale: aggiornamenti su Pinot bianco e Riesling in Trentino, file e1dbfeab-a669-4ac9-e053-1705fe0a1c61
|
234
|
|
Shikimic acid concentration in white wines produced with different processing protocols from fungus-resistant grapes growing in the Alps, file e1dbfeab-64ad-4ac9-e053-1705fe0a1c61
|
230
|
|
Selezione di lieviti aziendali per il mantenimento della biodiversità naturale, file e1dbfeaa-694f-4ac9-e053-1705fe0a1c61
|
222
|
|
Exploitation of simultaneous alcoholic and malolactic fermentation of incrocio Manzoni, a traditional Italian white wine, file e1dbfeab-03a1-4ac9-e053-1705fe0a1c61
|
199
|
|
Grape composition changes during conversion to organic and biodynamic cultivation, file e1dbfeaa-7439-4ac9-e053-1705fe0a1c61
|
195
|
|
Il controllo microbiologico all'interno di botti e barriques: attività sperimentali ed esperienze pratiche, file e1dbfeaa-646d-4ac9-e053-1705fe0a1c61
|
190
|
|
Influenza del portinnesto sulle performance vegetative, nutrizionali e qualitative delle viti, file e1dbfeaa-6780-4ac9-e053-1705fe0a1c61
|
169
|
|
Cura del carattere brett dei vini con polimeri cellulosici: nuova soluzione e opportunità industriale per nuovi prodotti enologici, file e1dbfeaa-60e0-4ac9-e053-1705fe0a1c61
|
165
|
|
Experiencias del manejo ecológico y biodinámico de Riesling y Pinot Blanco en Trentino (Italia), file e1dbfeab-cae8-4ac9-e053-1705fe0a1c61
|
148
|
|
Il contributo della Fondazione Mach alla conoscenza spumantistica, file e1dbfeaa-69dd-4ac9-e053-1705fe0a1c61
|
143
|
|
Marzemino: risultanze e problematiche enologiche, file e1dbfeaa-7764-4ac9-e053-1705fe0a1c61
|
137
|
|
Acidificazione biologica del Vin Santo mediante l'impiego di Lachancea Thermotolerans, file e1dbfeac-1d37-4ac9-e053-1705fe0a1c61
|
135
|
|
Indagine sulle cessioni fenoliche da tappi di sughero presenti sul mercato, file e1dbfeaa-6953-4ac9-e053-1705fe0a1c61
|
109
|
|
Vasi vinari in legno: monitoraggio microbiologico ed esperienze di sanitizzazione, file e1dbfeaa-5ccf-4ac9-e053-1705fe0a1c61
|
103
|
|
Invecchiamento atipico dei bianchi: evoluzione dei precursori nelle frazioni di pressatura, file e1dbfeab-ad73-4ac9-e053-1705fe0a1c61
|
102
|
|
Oxidative vs reductive skin maceration on thiol precursors, file e1dbfeaa-78ac-4ac9-e053-1705fe0a1c61
|
99
|
|
Omologati nuovi cloni di Müller Thurgau, file e1dbfeab-bebf-4ac9-e053-1705fe0a1c61
|
97
|
|
Quanto pesa la torbidità dei mosti sull'aroma dei vini bianchi giovani, file e1dbfeaa-6967-4ac9-e053-1705fe0a1c61
|
96
|
|
Il contributo della Fondazione Mach alla conoscenza spumantistica, file e1dbfeaa-69df-4ac9-e053-1705fe0a1c61
|
96
|
|
The winemaking protocol affects the residual phosphonate content in wine, file e1dbfeaa-9375-4ac9-e053-1705fe0a1c61
|
92
|
|
L'inoculo simultaneo di lieviti e batteri: una promettente alternativa in mosti con gravi carenze azotate, file e1dbfeaa-64ac-4ac9-e053-1705fe0a1c61
|
85
|
|
Macerazione carbonica nel vino e biodiversità microbica, quale relazione?, file e1dbfeab-fc7b-4ac9-e053-1705fe0a1c61
|
85
|
|
Impact of the pre-fermentative addition of enological adjuvants on the development of UTA in wines, file e1dbfeab-a9df-4ac9-e053-1705fe0a1c61
|
81
|
|
The use of commercial grape tannins can increase the 3-mercaptohexanol precursors in juice and affect the tropical fruity characteristics of wine, file e1dbfeaa-8298-4ac9-e053-1705fe0a1c61
|
79
|
|
The use of commercial grape tannins can increase the 3-mercaptohexanol precursors in juice and affect the tropical fruity characteristics of wine, file e1dbfeaa-8299-4ac9-e053-1705fe0a1c61
|
79
|
|
Botanical origin identification of food tannins using combined profiles of minor sugars and simple phenols, file e1dbfeaa-844f-4ac9-e053-1705fe0a1c61
|
76
|
|
The clonal selection of terpenic varieties to protect natural variability developed in a mountain area: the case of Trentino (Italy), file e1dbfeab-bcc9-4ac9-e053-1705fe0a1c61
|
73
|
|
From grape to wine: study of the evolution of phosphonate's residue by Quippe method, file e1dbfeaa-dc62-4ac9-e053-1705fe0a1c61
|
71
|
|
Mono- and di-glucoside anthocyanins extraction in mould resistant varieties, file e1dbfeab-71a7-4ac9-e053-1705fe0a1c61
|
69
|
|
Traitement du caractère Brett des vins par des polymères cellulosiques: de nouvelles solutions et opportunites industrielles pour de nouveaux produits oenologiques, file e1dbfeaa-7624-4ac9-e053-1705fe0a1c61
|
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
|
68
|
|
Use of Fourier Transform Infrared Spectroscopy (FT-IR) for the botanical origin characterisation of commercial tannins, file e1dbfeaa-ffe7-4ac9-e053-1705fe0a1c61
|
67
|
|
Influence of certain technological variables on native fermenting microflora activity in biodynamic wine production, file e1dbfeaa-65c7-4ac9-e053-1705fe0a1c61
|
63
|
|
La vendemmia 2019: valutazioni e prospettive, file e1dbfeab-c83f-4ac9-e053-1705fe0a1c61
|
58
|
|
Prestazioni di cloni di Müller-Thurgau di origine francese e tedesca in Trentino, file e1dbfeaa-89ad-4ac9-e053-1705fe0a1c61
|
57
|
|
Müller Thurgau: confronto tra cloni omologati europei e nuovi materiali in corso di selezione, file e1dbfeab-0b67-4ac9-e053-1705fe0a1c61
|
57
|
|
Agronomic indexes and must quality according to the type of vineyard management: experience of harvest 2017, file e1dbfeab-be93-4ac9-e053-1705fe0a1c61
|
53
|
|
Comparison of European Müller-Thurgau clones grown in Alpine area, file e1dbfeaa-8ba4-4ac9-e053-1705fe0a1c61
|
51
|
|
Use of Fourier Transform Infrared Spectroscopy (FT-IR) to rapidly verify the botanical authenticity of gum arabic, file e1dbfeab-a9dd-4ac9-e053-1705fe0a1c61
|
51
|
|
A new comprehensive method for simple phenols in wine, vinegar and spirit using SPE/UHPLC/high resolution tandem mass spectrometry, file e1dbfeaa-8fdc-4ac9-e053-1705fe0a1c61
|
50
|
|
Inesperada riqueza de precursores de tioles polifuncionales en hollejos de Gewürztraminer, file e1dbfeaa-8c09-4ac9-e053-1705fe0a1c61
|
48
|
|
Novel analytical approaches suitable for tracing the plant origin of commercial tannins, file e1dbfeaa-8ba7-4ac9-e053-1705fe0a1c61
|
44
|
|
Rapid and extensive quantitation of simple phenolic compounds from wood using HPLC coupled with fused coreTM based column and coulometric array electrochemical detector, file e1dbfeaa-64b9-4ac9-e053-1705fe0a1c61
|
42
|
|
Influence of the agronomic management on the aroma of Riesling wines, file e1dbfeac-08b5-4ac9-e053-1705fe0a1c61
|
41
|
|
Müller Thurgau: confronto tra cloni omologati europei e nuovi materiali in corso di selezione, file e1dbfeab-0aef-4ac9-e053-1705fe0a1c61
|
29
|
|
First application of Lachancea thermotolerans in the fermentation of "Vino Santo" as biological acidifier, file ef3a8daf-5d1d-48b0-884e-f01453df70fe
|
26
|
|
La vendemmia 2020: valutazioni e prospettive, file e1dbfeab-f4a8-4ac9-e053-1705fe0a1c61
|
23
|
|
Ripening behaviour and grape must quality of eleven white resistant varieties in Trentino, file 41cf5e13-a952-4905-9f4c-5b7e10e08e0e
|
22
|
|
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
|
21
|
|
Müller Thurgau: confronto tra cloni omologati europei e nuovi materiali in corso di selezione, file e1dbfeab-0af0-4ac9-e053-1705fe0a1c61
|
14
|
|
La vendemmia 2021: valutazioni e prospettive, file a9d64e24-7ea5-44a1-ac89-a2c2b63969f1
|
13
|
|
The use of commercial grape tannins can increase the 3-mercaptohexanol precursors in juice and affect the tropical fruity characteristics of wine, file e1dbfeaa-829a-4ac9-e053-1705fe0a1c61
|
13
|
|
Gestire il vigneto al meglio in funzione del meteo, file e1dbfeab-f8a4-4ac9-e053-1705fe0a1c61
|
7
|
|
Technological variability of wines produced with white and red fruited hybrids cultivated in the Dolomites (Italy), file e1dbfeab-40c4-4ac9-e053-1705fe0a1c61
|
6
|
|
Mono- and di-glucoside anthocyanins extraction during the skin contact fermentation in hybrid grape varieties, file e1dbfeab-bd00-4ac9-e053-1705fe0a1c61
|
6
|
|
Mono- and di-glucoside anthocyanins in hybrid cultivars, file e1dbfeab-60bd-4ac9-e053-1705fe0a1c61
|
5
|
|
Technological variability in wines from red-fruited hybrid varieties, file e1dbfeab-6048-4ac9-e053-1705fe0a1c61
|
4
|
|
Enological characterization of mold resistant varieties grown in the Trentino alpine region, file e1dbfeab-ab72-4ac9-e053-1705fe0a1c61
|
4
|
|
Evaluation of the oenological suitability of grapes grown using biodynamic agriculture: the case of a bad vintage, file e1dbfeaa-e6e3-4ac9-e053-1705fe0a1c61
|
3
|
|
The comparison of organic, biodynamic and conventional farming in Pinot blanc and Rhine Riesling in the 2016 vintage year, file e1dbfeab-418e-4ac9-e053-1705fe0a1c61
|
3
|
|
Vides resistentes cultivadas en el Trentino prealpino. Primeros resultados del proyecto VEViR = Resistant vines cultivated in the Trentino pre-Alps. VEViR project first results, file e1dbfeab-7077-4ac9-e053-1705fe0a1c61
|
3
|
|
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
|
|
Abbattimento di fenoli volatili in vini con carattere brett mediante un polimero cellulosico, file e1dbfeaa-6577-4ac9-e053-1705fe0a1c61
|
2
|
|
Utilizzo della spettroscopia infrarosso in trasformata di Fourier per la previsione della stabilitá tartarica dei vini, file e1dbfeaa-7372-4ac9-e053-1705fe0a1c61
|
2
|
|
L’evoluzione della microflora contaminante in cantina: indagine in una casa vinicola, file e1dbfeaa-7460-4ac9-e053-1705fe0a1c61
|
2
|
|
Botanical origin characterisation of tannins using infrared spectroscopy, file e1dbfeab-72b0-4ac9-e053-1705fe0a1c61
|
2
|
|
Automated ELISA approach for a rapid evaluation of the presence/absence of lysozyme in wine, file e1dbfeab-9085-4ac9-e053-1705fe0a1c61
|
2
|
|
A rapid botanical authentication of gum arabic by Fourier transform infrared spectroscopy (FT-IR), file e1dbfeab-94f1-4ac9-e053-1705fe0a1c61
|
2
|
|
Effect of cation exchange resins on the amino acidic content of press-fraction juices, file e1dbfeab-94f3-4ac9-e053-1705fe0a1c61
|
2
|
|
Las nuevas variedades de vides resistentes a las enfermedades fúngicas, file e1dbfeac-017a-4ac9-e053-1705fe0a1c61
|
2
|
|
20 anni di ricerca enologica per il Marzemino, file e1dbfeaa-6982-4ac9-e053-1705fe0a1c61
|
1
|
|
Experience of wine barrels sanitization and potential impact of spoilage yeast on wine aroma, file e1dbfeaa-6a7b-4ac9-e053-1705fe0a1c61
|
1
|
|
Simultaneous yeast–bacteria inoculum: a feasible solution for the management of oenological fermentation in red must with low nitrogen content, file e1dbfeaa-6cb6-4ac9-e053-1705fe0a1c61
|
1
|
|
Indagine compositiva su acque minerali italiane ed europee in bottiglia, file e1dbfeaa-77d2-4ac9-e053-1705fe0a1c61
|
1
|
|
Survey about the microbiological features, the oenological performance and the influence on the character of wine of active dry yeast employed as starters of wine fermentation, file e1dbfeaa-92a2-4ac9-e053-1705fe0a1c61
|
1
|
|
Vitality and detoxification ability of yeasts in naturally As-rich musts, file e1dbfeaa-eaad-4ac9-e053-1705fe0a1c61
|
1
|
|
Survey of the yeast population inside wine barrels and the effects of certain techniques in preventing microbiological spoilage, file e1dbfeaa-ebe1-4ac9-e053-1705fe0a1c61
|
1
|
|
Free and glycosylated simple phenol profiling in Apulian Italian wines, file e1dbfeaa-efdd-4ac9-e053-1705fe0a1c61
|
1
|
|
Fast analysis of quaternary ammonium pesticides in food and beverages using cation-exchange chromatography coupled with isotope-dilution high-resolution mass spectrometry, file e1dbfeab-54ef-4ac9-e053-1705fe0a1c61
|
1
|
|
Characterisation of single-variety still ciders produced with dessert apples in the Italian Alps, file e1dbfeab-7fba-4ac9-e053-1705fe0a1c61
|
1
|
| Totale |
13.253 |