Academic literature on the topic 'Aglianico'

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Journal articles on the topic "Aglianico"

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Negri, A. S., B. Prinsi, S. Imazio, et al. "PROTEOMIC ANALYSIS AMONG DIFFERENT AGLIANICO ECOTYPES." Acta Horticulturae, no. 1046 (July 2014): 653–57. http://dx.doi.org/10.17660/actahortic.2014.1046.89.

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Casanova-Gascón, José, Pablo Martín-Ramos, Clara Martí-Dalmau, and David Badía-Villas. "Nutrients Assimilation and Chlorophyll Contents for Different Grapevine Varieties in Calcareous Soils in the Somontano DO (Spain)." Beverages 4, no. 4 (2018): 90. http://dx.doi.org/10.3390/beverages4040090.

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Lime-induced chlorosis (LIC) is an important abiotic constraint affecting the growth and yield of grapevines growing in calcareous soils in the Mediterranean region, and the sensory properties of the produced wine. In the work presented herein, the impact of LIC on the nutritional status and chlorophyll content was assessed for eleven varieties and a clone (Merlot, Pinot Noir, Cabernet Sauvignon, Tempranillo, Parraleta, Moristel, Aglianico, Macabeo, Sauvignon, Chardonnay, and Riesling), grafted to the same rootstock (1103 Paulsen). Macro- and micronutrient contents were determined in the fruit
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Iannini, C., G. B. Mattii, A. R. Rivelli, and A. Rotundo. "LEAF REMOVAL AND CLUSTER THINNING TRIALS IN AGLIANICO GRAPEVINE." Acta Horticulturae, no. 754 (October 2007): 241–48. http://dx.doi.org/10.17660/actahortic.2007.754.31.

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Sico, Maria Anna, Maria Grazia Bonomo, and Giovanni Salzano. "Isolation and characterization of Oenococcus oeni from Aglianico wines." World Journal of Microbiology and Biotechnology 24, no. 9 (2008): 1829–35. http://dx.doi.org/10.1007/s11274-008-9677-7.

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Di Vaio, Claudio, Nadia Marallo, Rosario Di Lorenzo, and Antonino Pisciotta. "Anti-Transpirant Effects on Vine Physiology, Berry and Wine Composition of cv. Aglianico (Vitis vinifera L.) Grown in South Italy." Agronomy 9, no. 5 (2019): 244. http://dx.doi.org/10.3390/agronomy9050244.

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In viticulture, global warming requires reconsideration of current production models. At the base of this need there are some emerging phenomena: modification of phenological phases; acceleration of the maturation process of grapes, with significant increases in the concentration of sugar musts; decoupling between technological grape maturity and phenolic maturity. The aim of our study was to evaluate the effect of a natural anti-transpirant on grapevine physiology, berry, and wine composition of Aglianico cultivar. For two years, Aglianico vines were treated at veraison with the anti-transpir
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Biafore, A., A. Vitti, D. Gioia, et al. "Preliminary investigations on bioactive molecules concentration in ‘Aglianico’ grape berries." Acta Horticulturae, no. 1188 (November 2017): 299–306. http://dx.doi.org/10.17660/actahortic.2017.1188.39.

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Donsì, Francesco, Giovanna Ferrari, Marina Fruilo, and Gianpiero Pataro. "Pulsed Electric Field-Assisted Vinification of Aglianico and Piedirosso Grapes." Journal of Agricultural and Food Chemistry 58, no. 22 (2010): 11606–15. http://dx.doi.org/10.1021/jf102065v.

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Rinaldi, Alessandra, Clizia Villano, Carmine Lanzillo, et al. "Metabolic and RNA profiling elucidates proanthocyanidins accumulation in Aglianico grape." Food Chemistry 233 (October 2017): 52–59. http://dx.doi.org/10.1016/j.foodchem.2017.04.093.

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Genovese, Alessandro, Boris Basile, Simona Antonella Lamorte, et al. "Influence of Berry Ripening Stages over Phenolics and Volatile Compounds in Aged Aglianico Wine." Horticulturae 7, no. 7 (2021): 184. http://dx.doi.org/10.3390/horticulturae7070184.

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The harvest time of grapes is a major determinant of berry composition and of the wine quality, and it is usually established through empirical testing of main biochemical parameters of the berry. In this work, we studied how the ripening stage of Aglianico grapes modulates key secondary metabolites of wines, phenolics and volatile compounds. Specifically, we analyzed and compared four berry ripening stages corresponding to total soluble solids of 18, 20, 22, and 25 °Brix and related aged wines. Wine color intensity, anthocyanins level and total trans-resveratrol (free + glycosidic form) incre
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Tamborra, Pasquale, Dina Bolettieri, Michele Latorraca, Michela Tamborra, Fiorella Paradiso, and Michele Savino. "The shikimic acid: an important metabolite for Aglianico del Vulture wines." Italian Journal of Agronomy 9, no. 4 (2014): 182. http://dx.doi.org/10.4081/ija.2014.615.

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Dissertations / Theses on the topic "Aglianico"

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Piombino, Paola. "Contribution à la connaissance de la nature des composés volatils responsables des odeurs de fruits rouges de l'arôme du vin, par des méthodes sensorielles et instrumentales." Dijon, 2003. http://www.theses.fr/2003DIJOS008.

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Books on the topic "Aglianico"

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Storia controversa dell'inarrestabile fortuna del vino Aglianico nel mondo. Marsilio, 2007.

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Renato, Bordone, and Convegno "Bianca Lancia d'Agliano fra il Piemonte e il Regno di Sicilia" (1990 : Asti, Italy, and Agliano, Italy), eds. Bianca Lancia d'Agliano: Fra il Piemonte e il Regno di Sicilia : atti del convegno (Asti-Agliano, 28/29 aprile 1990). Edizioni dell'orso, 1991.

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Bianca Lancia d'Agliano: Fra il Piemonte e il Regno di Sicilia : Atti del convegno (Asti-Agliano, 28/29 aprile 1990) (Ricerche di storia locale). Edizioni dell'Orso, 1992.

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Book chapters on the topic "Aglianico"

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"Aglianico." In Italy's Native Wine Grape Terroirs. University of California Press, 2019. http://dx.doi.org/10.1525/9780520964778-007.

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"Aglianico." In Italy's Native Wine Grape Terroirs. University of California Press, 2019. http://dx.doi.org/10.2307/j.ctvnwc0v8.6.

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Liguori, Loredana, Gerardina Attanasio, Donatella Albanese, and Marisa Di Matteo. "Aglianico wine dealcoholization tests." In Computer Aided Chemical Engineering. Elsevier, 2010. http://dx.doi.org/10.1016/s1570-7946(10)28055-0.

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