Cargando…

Effects of Microvibrations and Their Damping on the Evolution of Pinot Noir Wine during Bottle Storage

Environmental conditions such as vibrations, temperature, and exposure to light can lower the quality of bottled wine, causing great economic and image losses for wineries. Even under optimal storage conditions, environmental microvibrations can be a constant source of energy transfer to the stored...

Descripción completa

Detalles Bibliográficos
Autores principales:	Poggesi, Simone, Merkytė, Vakarė, Longo, Edoardo, Boselli, Emanuele
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498171/ https://www.ncbi.nlm.nih.gov/pubmed/36140889 http://dx.doi.org/10.3390/foods11182761

Ejemplares similares

Effects of Long-Term Bottle Storage on Red and Rosé Wines Sealed with Different Types of Closures
por: Tchouakeu Betnga, Prudence Fleur, et al.
Publicado: (2021)

Phenolic Compounds as Markers of Wine Quality and Authenticity
por: Merkytė, Vakarė, et al.
Publicado: (2020)

Chemosensory Profile of South Tyrolean Pinot Blanc Wines: A Multivariate Regression Approach
por: Poggesi, Simone, et al.
Publicado: (2021)

High-Performance Liquid Chromatography–Hydrogen/Deuterium Exchange–High-Resolution Mass Spectrometry Partial Identification of a Series of Tetra- and Pentameric Cyclic Procyanidins and Prodelphinidins in Wine Extracts
por: Merkytė, Vakarė, et al.
Publicado: (2020)

Pinot blanc and Pinot gris arose as independent somatic mutations of Pinot noir
por: Vezzulli, Silvia, et al.
Publicado: (2012)

Preliminary Study of Australian Pinot Noir Wines by Colour and Volatile Analyses, and the Pivot© Profile Method Using Wine Professionals
por: Longo, Rocco, et al.
Publicado: (2020)

Focus on the role of seed tannins and pectolytic enzymes in the color development of Pinot noir wine
por: Sparrow, Angela M., et al.
Publicado: (2021)

Understanding Quality of Pinot Noir Wine: Can Modelling and Machine Learning Pave the Way?
por: Tiwari, Parul, et al.
Publicado: (2022)

Isolation, Characterization, and Compositional Analysis of Polysaccharides from Pinot Noir Wines: An Exploratory Study
por: Zhu, Danye, et al.
Publicado: (2022)

Saccharomyces cerevisiae Gene Expression during Fermentation of Pinot Noir Wines at an Industrially Relevant Scale
por: Reiter, Taylor, et al.
Publicado: (2021)

The Potential Effect of β-Ionone and β-Damascenone on Sensory Perception of Pinot Noir Wine Aroma
por: Tomasino, Elizabeth, et al.
Publicado: (2021)

‘Pinore’: The New Red Wine Variety Cross-Bred between ‘Pinot Noir’ and ‘Regent’ Vines
por: Vršič, Stanko, et al.
Publicado: (2021)

The importance of outlier rejection and significant explanatory variable selection for pinot noir wine soft sensor development
por: An, Jingxian, et al.
Publicado: (2023)

Pinot Blanc: Impact of the Winemaking Variables on the Evolution of the Phenolic, Volatile and Sensory Profiles
por: Dupas de Matos, Amanda, et al.
Publicado: (2020)

Environmental influences on microbial community development during organic pinot noir wine production in outdoor and indoor fermentation conditions
por: Ohwofasa, Aghogho, et al.
Publicado: (2023)

Characterization of Sub-Regional Variation in Saccharomyces Populations and Grape Phenolic Composition in Pinot Noir Vineyards of a Canadian Wine Region
por: Cheng, Elaine, et al.
Publicado: (2020)

Impact of Different Stoppers on the Composition of Red and Rosé Lagrein, Schiava (Vernatsch) and Merlot Wines Stored in Bottle
por: Rossetti, Fabrizio, et al.
Publicado: (2020)

Composition of Pinot Noir Wine from Grapevine Red Blotch Disease-Infected Vines Managed with Exogenous Abscisic Acid Applications
por: Huang, Ling, et al.
Publicado: (2022)

Effects of pre- and post-fermentative practices on oligomeric cyclic and non-cyclic condensed tannins in wine from Schiava grapes
por: Darnal, Aakriti, et al.
Publicado: (2023)

Aromatypicity of Austrian Pinot Blanc Wines
por: Philipp, Christian, et al.
Publicado: (2020)

The Use of Macro, Micro, and Trace Elemental Profiles to Differentiate Commercial Single Vineyard Pinot noir Wines at a Sub-Regional Level
por: Tanabe, Courtney K., et al.
Publicado: (2020)

Machine Learning Modeling of Wine Sensory Profiles and Color of Vertical Vintages of Pinot Noir Based on Chemical Fingerprinting, Weather and Management Data
por: Fuentes, Sigfredo, et al.
Publicado: (2020)

PINOT NOIR: Pulmonic INsufficiency imprOvemenT with Nitric Oxide Inhalational Response
por: Hart, Stephen, et al.
Publicado: (2012)

PINOT NOIR: Pulmonic INsufficiency imprOvemenT with Nitric Oxide Inhalational Response
por: Hart, Stephen A, et al.
Publicado: (2013)

Fusion of 2DGC-MS, HPLC-MS and Sensory Data to Assist Decision-Making in the Marketing of International Monovarietal Chardonnay and Sauvignon Blanc Wines
por: Poggesi, Simone, et al.
Publicado: (2022)

Bottle Aging and Storage of Wines: A Review
por: Echave, Javier, et al.
Publicado: (2021)

Functional Characterization of Individual- and Mixed-Burgundian Saccharomyces cerevisiae Isolates for Fermentation of Pinot Noir
por: Terrell, Emily, et al.
Publicado: (2015)

Metabolite Profiling Reveals Developmental Inequalities in Pinot Noir Berry Tissues Late in Ripening
por: Vondras, Amanda M., et al.
Publicado: (2017)

Discovering the bacteriome of Vitis vinifera cv. Pinot Noir in a conventionally managed vineyard
por: Gamalero, Elisa, et al.
Publicado: (2020)

Bunch microclimate influence amino acids and phenolic profiles of Pinot noir grape berries
por: Moukarzel, Romy, et al.
Publicado: (2023)

Monitoring Site-Specific Fermentation Outcomes via Oxidation Reduction Potential and UV-Vis Spectroscopy to Characterize “Hidden” Parameters of Pinot Noir Wine Fermentations
por: Walker, Gordon A., et al.
Publicado: (2021)

Physical mapping in highly heterozygous genomes: a physical contig map of the Pinot Noir grapevine cultivar
por: Scalabrin, Simone, et al.
Publicado: (2010)

Enhanced Stilbene Production and Excretion in Vitis vinifera cv Pinot Noir Hairy Root Cultures
por: Tisserant, Leo-Paul, et al.
Publicado: (2016)

The Rhizosphere Bacterial Microbiota of Vitis vinifera cv. Pinot Noir in an Integrated Pest Management Vineyard
por: Novello, Giorgia, et al.
Publicado: (2017)

Could Collected Chemical Parameters Be Utilized to Build Soft Sensors Capable of Predicting the Provenance, Vintages, and Price Points of New Zealand Pinot Noir Wines Simultaneously?
por: An, Jingxian, et al.
Publicado: (2023)

Evolution of the Aroma of Treixadura Wines during Bottle Aging
por: Vázquez-Pateiro, Iván, et al.
Publicado: (2020)

Changes in Within-Shoot Carbon Partitioning in Pinot Noir Grapevines Subjected to Early Basal Leaf Removal
por: Frioni, Tommaso, et al.
Publicado: (2018)

Author Correction: Discovering the bacteriome of Vitis vinifera cv. Pinot Noir in a conventionally managed vineyard
por: Gamalero, Elisa, et al.
Publicado: (2021)

Nuances of Responses to Two Sources of Grapevine Leafroll Disease on Pinot Noir Grown in the Field for 17 Years
por: Reynard, Jean-Sébastien, et al.
Publicado: (2022)

The Impact of Storage Conditions and Bottle Orientation on the Evolution of Phenolic and Volatile Compounds of Vintage Port Wine
por: Azevedo, Joana, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_d66mo7e10uje5vrdr2mf9hmop7