Cargando…

A Statistical Approach to Describe the Ripening Evolution of Sangiovese Grapes Coming from Different Chianti Classico Sub-Areas

In Italy, Chianti Classico identifies a territory located in the heart of Tuscany that was once known as Chianti. From the pedological point of view, the entire DOCG (Denomination of controlled and guaranteed origin) has some common features but also shows many specific features related to certain s...

Descripción completa

Detalles Bibliográficos
Autores principales:	Bianchi, Alessandro, Taglieri, Isabella, Rimbotti Antinori, Verdiana, Palla, Fabrizio, Macaluso, Monica, Ferroni, Giuseppe, Sanmartin, Chiara, Venturi, Francesca, Zinnai, Angela
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535325/ https://www.ncbi.nlm.nih.gov/pubmed/34681341 http://dx.doi.org/10.3390/foods10102292

Ejemplares similares

Technological Improvements on FML in the Chianti Classico Wine Production: Co-Inoculation or Sequential Inoculation?
por: Bianchi, Alessandro, et al.
Publicado: (2022)

Effect of Argon as Filling Gas of the Storage Atmosphere on the Shelf-Life of Sourdough Bread—Case Study on PDO Tuscan Bread
por: Bianchi, Alessandro, et al.
Publicado: (2022)

Effect of Different Packaging Strategies on the Secondary Shelf Life of Young and Structured Red Wine
por: Bianchi, Alessandro, et al.
Publicado: (2023)

Ozone and Bioactive Compounds in Grapes and Wine
por: Modesti, Margherita, et al.
Publicado: (2021)

Effect of Fertilization Regime of Common Wheat (Triticum aestivum) on Flour Quality and Shelf-Life of PDO Tuscan Bread
por: Bianchi, Alessandro, et al.
Publicado: (2023)

Application of Five Different Chlorella sp. Microalgal Strains for the Treatment of Vegetation Waters Derived from Unconventional Oil Extractions Enriched with Citrus Byproducts
por: Macaluso, Monica, et al.
Publicado: (2022)

Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties
por: Taglieri, Isabella, et al.
Publicado: (2021)

Lactose: Characteristics, Food and Drug-Related Applications, and Its Possible Substitutions in Meeting the Needs of People with Lactose Intolerance
por: Dominici, Simona, et al.
Publicado: (2022)

Valorization of an Old Variety of Triticum aestivum: A Study of Its Suitability for Breadmaking Focusing on Sensory and Nutritional Quality
por: Bianchi, Alessandro, et al.
Publicado: (2023)

Pre-processing Cooling of Harvested Grapes Induces Changes in Berry Composition and Metabolism, and Affects Quality and Aroma Traits of the Resulting Wine
por: Modesti, Margherita, et al.
Publicado: (2021)

A Naturally Occurring Antioxidant Complex from Unripe Grapes: The Case of Sangiovese (v. Vitis vinifera)
por: Fia, Giovanna, et al.
Publicado: (2018)

Recovery of Bioactive Compounds from Unripe Red Grapes (cv. Sangiovese) through a Green Extraction
por: Fia, Giovanna, et al.
Publicado: (2020)

Increasing the source/sink ratio in Vitis vinifera (cv Sangiovese) induces extensive transcriptome reprogramming and modifies berry ripening
por: Pastore, Chiara, et al.
Publicado: (2011)

Nutraceutical Oils Produced by Olives and Citrus Peel of Tuscany Varieties as Sources of Functional Ingredients
por: Ascrizzi, Roberta, et al.
Publicado: (2018)

The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil
por: Sanmartin, Chiara, et al.
Publicado: (2018)

Sensory descriptors, hedonic perception and consumer’s attitudes to Sangiovese red wine deriving from organically and conventionally grown grapes
por: Pagliarini, Ella, et al.
Publicado: (2013)

Replacement of SO(2) with an Unripe Grape Extract and Chitosan during Oak Aging: Case Study of a Sangiovese Wine
por: Fia, Giovanna, et al.
Publicado: (2023)

Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread
por: Sanmartin, Chiara, et al.
Publicado: (2020)

By-Products from Winemaking and Olive Mill Value Chains for the Enrichment of Refined Olive Oil: Technological Challenges and Nutraceutical Features
por: Macaluso, Monica, et al.
Publicado: (2020)

Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of Olea or Citrus: Nutraceutical and Sensorial Features
por: Sanmartin, Chiara, et al.
Publicado: (2019)

Postharvest Treatments on Sensorial and Biochemical Characteristics of Begonia cucullata Willd Edible Flowers
por: Marchioni, Ilaria, et al.
Publicado: (2022)

Human assumed central sensitisation (HACS) in patients with chronic low back pain radiating to the leg (CLaSSICO study)
por: Schuttert, Ingrid, et al.
Publicado: (2022)

Development of Phenol-Enriched Olive Oil with Phenolic Compounds Extracted from Wastewater Produced by Physical Refining
por: Venturi, Francesca, et al.
Publicado: (2017)

Evaluation of the Intrinsic and Perceived Quality of Sangiovese Wines from California and Italy
por: Canuti, Valentina, et al.
Publicado: (2020)

Transcriptomics of the grape berry shrivel ripening disorder
por: Savoi, Stefania, et al.
Publicado: (2019)

Development of Fortified Citrus Olive Oils: From Their Production to Their Nutraceutical Properties on the Cardiovascular System
por: Flori, Lorenzo, et al.
Publicado: (2020)

Evolution of Sangiovese Wines With Varied Tannin and Anthocyanin Ratios During Oxidative Aging
por: Gambuti, Angelita, et al.
Publicado: (2018)

Ozone Gas for Low Cost and Environmentally Friendly Desulfurization of Mute Grape Must
por: Delogu, Marina, et al.
Publicado: (2022)

Total urinary polyphenols and longitudinal changes of bone properties. The InCHIANTI study
por: Di Iorio, A., et al.
Publicado: (2020)

Disease Forecasting for the Rational Management of Grapevine Mildews in the Chianti Bio-District (Tuscany)
por: Maddalena, Giuliana, et al.
Publicado: (2023)

Biochemical Changes in Leaves of Vitis vinifera cv. Sangiovese Infected by Bois Noir Phytoplasma
por: Negro, Carmine, et al.
Publicado: (2020)

Water deficit before veraison is crucial in regulating berry VOCs concentration in Sangiovese grapevines
por: Palai, Giacomo, et al.
Publicado: (2023)

Loss of rachis cell viability is associated with ripening disorders in grapes
por: Hall, Geoffrey E., et al.
Publicado: (2011)

Histological and Molecular Characterization of Grape Early Ripening Bud Mutant
por: Guo, Da-Long, et al.
Publicado: (2016)

Tryptophan Levels during Grape Ripening: Effects of Cultural Practices
por: Ruiz-Rodríguez, Ana, et al.
Publicado: (2017)

Complex Interplay of Hormonal Signals during Grape Berry Ripening
por: Fortes, Ana Margarida, et al.
Publicado: (2015)

Plasticity of the Berry Ripening Program in a White Grape Variety
por: Dal Santo, Silvia, et al.
Publicado: (2016)

The Nutraceutical Value of Olive Oil and Its Bioactive Constituents on the Cardiovascular System. Focusing on Main Strategies to Slow Down Its Quality Decay during Production and Storage
por: Flori, Lorenzo, et al.
Publicado: (2019)

Genome-Wide Association Study of Plasma Polyunsaturated Fatty Acids in the InCHIANTI Study
por: Tanaka, Toshiko, et al.
Publicado: (2009)

The GLUT9 Gene Is Associated with Serum Uric Acid Levels in Sardinia and Chianti Cohorts
por: Li, Siguang, et al.
Publicado: (2007)

Cannot write session to /tmp/vufind_sessions/sess_dqnchelqpmh7ti1dodmh9cjqbo