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Journal articles on the topic 'Malvasia'

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Author: Grafiati

Published: 10 March 2023

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1

Mazzaglia, Agata, and Carmela Maria Lanza. "Physicochemical and Sensory Characterization of Malvasia Wines from Different Mediterranean Areas." Journal of Food Quality 2018 (2018): 1–7. http://dx.doi.org/10.1155/2018/2398149.

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The identity of different Mediterranean Malvasia wines from Lipari (Aeolian Islands), Sardinia, Crete, and the Canaries by correlating sensory attributes with physicochemical parameters was determined. The Malvasia wines from Lipari had a wide and harmonic aromatic profile with floral, fruity, and exotic fruit aromas in addition to honey, fruit, and raisin flavors. The similarity of sensory characteristics between the Lipari and Crete samples may have originated from the geographic proximity and from the frequent cultural exchanges between Southern Italy and Greece. The Sardinian Malvasia wines had their own identity based on the prevailing citrus aroma, wood aroma and flavor, high alcohol content, and distinctive color parameters. The Canary Malvasia wine was characterized by high clearness and acidity without particular aromatic attributes.

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2

Matarazzo, Maria Gabriella. "ultima opera di Malvasia: 'Il Claustro di S. Michele in Bosco' e la decorazione carraccesca tra finzione e verità." Acta ad archaeologiam et artium historiam pertinentia 32, no. 18 N.S. (September 13, 2021): 29–58. http://dx.doi.org/10.5617/acta.9018.

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The Carracci's decorative vocabulary (from the early Bolognese friezes to the cycles of the Farnese Gallery in Rome and of the Cloister of San Michele in Bosco in Bologna) made extensive use of anthropomorphic supports, especially telamons and terms. Painted with a monochromatic technique, they deceived the beholder for their effective imitation of marble sculptures that illusively jut from the surface of the wall. While art historical scholarship mainly discussed them in regard to their chronology, attribution, iconography and their relationship with the Cinquecento decoration systems, their early reception still lacks a comprehensive assessment. This essay aims to undertake it through the case study of Il Claustro di S. Michele in Bosco, the last art-historical work by Malvasia. A section of this booklet is dedicated to the chiaroscuro"Termini" flanking the episodes of the life of St. Benedict painted by Ludovico Carracci and his pupils in the cloister of the Bolognese Olivetan monastery. Giacomo Giovannini, the engraver to whom Malvasia commissioned the illustrations included in the volume, also reproduced these painted sculptures in four etchings. By referring to a central couplet from the famous sonnet by Agostino Carracci "in lode di Nicolò Bolognese", he characterized Ludovico's (and Reni's) telamons as Michelangiolesque in their contour and Tizianesque in their naturalezza, as opposed to Annibale's terms frescoed in the Farnese Gallery, whose style Malvasia considered too harsh and dry ("statuino"). In this essay, Malvasia's notes on the cloister's telamons will be compared to his previous critical works and will be contextualized within the seventeenth-century Literature of Art and the coeval reproductive printmaking. As I will demonstrate, Malvasia aimed to restore the central role played by Agostino and Ludovico in the renovation of this decorative style, a role that was obscured by Annibale's growing fame in this genre of painting, particularly driven by the prints after his frescoes in the Farnese Palace published in the second half of the seventeenth century. On cover:ANNIBALE CARRACCI (BOLOGNA 1560 - ROME 1609), An Allegory of Truth and Time c. 1584-1585.Oil on canvas | 130,0 x 169,6 cm. (support, canvas/panel/str external) | RCIN 404770Royal Collection Trust / © Her Majesty Queen Elizabeth II 2021.

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Soto Arrieta, Laura, Maria Berradre, Jose Ortega, Jorge Ortega, Betzabe Sulbaran, and Graciela Ojeda de Rodriguez. "Optimización de las condiciones de extracción de compuestos fenólicos en el extracto de orujo de uva variedad malvasía." Revista Bases de la Ciencia. e-ISSN 2588-0764 3, no. 3 (December 26, 2018): 19. http://dx.doi.org/10.33936/rev_bas_de_la_ciencia.v3i3.1290.

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El orujo presenta en su composición altos niveles de compuestos fenólicos con propiedades antioxidantes interesantes para su utilización en alimentos y/o en diferentes sistemas biológicos. Se optimizaron las condiciones para la extracción de compuestos fenólicos empleando método de superficie de respuesta (MSR) en orujo de uvas variedad Malvasía, en el estado Zulia, Venezuela. El contenido de compuestos fenólicos totales se cuantificó por el método de Folin Ciocalteu y la actividad antioxidante del extracto por el método ABTS. Se estudiaron los efectos de la concentración del solvente y la temperatura de extracción en la evaluación del contenido de compuestos fenólicos. Las condiciones más adecuadas resultantes por el MSR para el orujo de uvas proveniente de la variedad Malvasía fue a 92,09% de etanol y 65°C. El análisis químico del extracto optimizado reportó una actividad antioxidante de 21,08 ± 2,69 mmol TEAC.100g-1. Palabras clave: Vitis Vinifera, compuestos fenólicos, extracción, optimización, antioxidante. Abstract The pomace presents high levels of phenolic compounds with interesting antioxidant properties for use in food and / or in different biological systems in its composition. The conditions for the extraction of phenolic compounds were optimized using the response surface method (MSR) in grape marc Malvasia variety, in Zulia state, Venezuela. The content of total phenolic compounds was quantified by the Folin Ciocalteu Method and the antioxidant activity of the extracts by the ABTS method. The effects of the concentration of the solvent and the temperature of extraction in the evaluation of the content of phenolic compounds were studied. The most suitable conditions resulting from the MSR for the grape marc coming from the Malvasia variety was 92.5% Ethanol and 65 °C. The chemical analysis of the optimized extract reported an antioxidant activity of 21.08 ± 2.69 mmol TEAC.100g-1. Key words: Vitis Vinifera, phenolic compounds, extraction, optimization, antioxidant.

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4

Fara, Giovanni Maria. "Albrecht Dürer (e Marcantonio Raimondi) nella Felsina pittrice di Carlo Cesare Malvasia: biografia, autografia e collezionismo." Storia della critica d'arte: annuario della S.I.S.C.A. 1 (2020): 25–37. http://dx.doi.org/10.48294/s2020.002.

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Thanks to a new analysis of some passages from the Life of Marcantonio Raimondi, both in the printed version of Felsina pittrice and in the manuscript submitted by Carlo Cesare Malvasia in 1677 to the approval of the Inquisition, the author proposes a more complete evaluation of the role that Malvasia recognizes to Albrecht Dürer, with new considerations on the autography of his prints, on their importance in the artistic training of Marcantonio Raimondi, on their widespread collecting in Bologna shortly after the mid-seventeenth century.

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5

Berradre, María, Luzmila Meza, Braulio Zarzoso, Jorge Ortega, Betzabé Sulbarán, Graciela Ojeda, Laura Soto, and Mairy Fuenmayor. "Aislamiento e Identificación Molecular de Levaduras Autóctonas en Viñedo de la Variedad Malvasía Blanca." Revista Bases de la Ciencia. e-ISSN 2588-0764 3, no. 1 (April 30, 2018): 45. http://dx.doi.org/10.33936/rev_bas_de_la_ciencia.v3i1.1149.

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Se realizó el aislamiento e identificación de levaduras nativas de un viñedo de la especie Vitis vinifera variedad Malvasía blanca, en la Región Zuliana. Se muestrearon aséptica y aleatoriamente bayas y partes de la planta (hojas, raquis, corteza y suelo), de un total de 123 plantas, correspondientes a un viñedo de la variedad de uva Malvasía. A aproximadamente a 500m del viñedo, se encuentra la bodega. La identificación de las levaduras aisladas en el viñedo se realizó por técnicas moleculares mediante PCR-RFLP, sometiendo los productos amplificados a un análisis de restricción con las enzimas Hinf I, Hae III, CfoI y DdeI. La distribución de las levaduras en los diversos sustratos fue en el suelo 60% Hanseniaspora guillermondii y 40% Hanseniaspora uvarum, en la corteza 90% Candida sake y 10% Hanseniaspora uvarum, en hojas 100% por Rhodotorula mucilagenosa, en raquis 100% por Aureobasidium pullulans y en las bayas 96% Rhodotorula mucilagenosa y 4% Aureobasidium pullulans. En el viñedo están ampliamente difundidos los géneros Ascomycetos Hanseniaspora, Candida y Aureobasidium y el género Basdiomycetos Rhodotorula, siendo las levaduras oxidativas Aureobasidium y Rhodotorula las de mayor difusión en el mismo, sin embargo, cabe destacar la presencia de levaduras fermentativas como los géneros Hanseniaspora y Candida, importantes levaduras con reconocido potencial enológico, que podrán ser utilizadas en futuras fermentaciones alcohólicas para obtener vinos con calidad única por ser fermentados con levaduras autóctonas adaptadas a clima tropical. Palabras clave: levaduras autóctonas, variedad Malvasía, PCR-RFLP 5,8S. ABSTRACT The isolation and identification of native yeasts from a vineyard of the Vitis vinifera white variety Malvasia was carried out in Zulia, Venezuela. Aseptically and randomly, berries and parts of the plant (leaves, rachis, bark and soil) were sampled from a total of 123 plants, corresponding to a vineyard of the Malvasia grape variety. A winery is located at approximately 500 m from the vineyard. The identification of the yeasts isolated in the vineyard was carried out by molecular techniques by PCR-RFLP, subjecting the amplified products to a restriction analysis with the enzymes Hinf I, Hae III, CfoI and DdeI. The distribution of the yeasts in the different substrates was in the soil 60% Hanseniaspora guillermondii and 40% Hanseniaspora uvarum, in the bark 90% Candida sake and 10% Hanseniaspora uvarum, in leaves 100% by Rhodotorula mucilagenosa, in rachis 100% by Aureobasidium pullulans and in berries 96% Rhodotorula mucilagenosa and 4% Aureobasidium pullulans. In the vineyard, the Ascomycetos type Hanseniaspora, Candida and Aureobasidium and the genus Basdiomycetos Rhodotorula are widely spread, with the oxidative yeasts Aureobasidium and Rhodotorula being the most widespread, however, the presence of fermentative yeasts such as the Hanseniaspora and Candida genera, important yeasts with recognized oenological potential, which can be used in future alcoholic fermentations to obtain wines with unique quality by being fermented with native yeasts adapted to tropical climate. Key words: native yeasts, Malvasía variety, PCR-RFLP 5.8S.

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6

Fort, Francesca, Gemma Marsal, Josep Maria Mateo-Sanz, Violeta Pena, Juan Miguel Canals, and Fernando Zamora. "Molecular characterisation of the current cultivars of <i>Vitis vinifera</i> L. in Lanzarote (Canary Islands, Spain) reveals nine individuals which correspond to eight new varieties and two new sports." OENO One 56, no. 3 (August 31, 2022): 281–95. http://dx.doi.org/10.20870/oeno-one.2022.56.3.5519.

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Vine was reintroduced to the volcanic island of Lanzarote (Spain) more than 300 years ago. The phylloxera plague has never reached the island; consequently, Vitis vinifera L. has evolved continuously since then due to the influence of some abiotic factors, such as low rainfall and strong winds. The aim of this study was to determine the inter- and intra-varietal diversity of the island’s vines and the potential evolution of singularity. Two hundred and twenty-three samples were genotyped with 20 SSR (Simple Sequence Repeats). The following results were obtained from these analyses: 8 new varieties (Blanca de la granja del cabildo (W), Burra chinija (W), Diego chinija (W), Lemes del Cabezo (W), Malvasia alistanada fina (W), Malvasia alistanada rustica (W) (a mutation of Malvasia alistanada fina), Sinforiano chano (Rs), Uvillón negro (R), Vijariego blanco de la granja (W)), and 2 new sports (Chasselas lajiares (Rs) and Diego de El Raso rosado (Rs)). In addition, scientific studies on varieties from the island of Lanzarote describe four local cultivars: Breval negro (Rg), Malvasia volcanica (W), Torrontes volcanico (W) and Uva de año (R), which means that a total of 12 local varieties and 2 colour mutations have been described for this Atlantic island. It should also be noted that the appearance of 100 new molecular profiles with their corresponding names represents an unprecedented lexical enrichment. Lanzarote can be considered a centre of biodiversity, as is the Canary archipelago as a whole. Their vines have evolved to such an extent that they are now genetically different from the original populations. The vines from Lanzarote could be of great interest to the wine sector, as they can act as a nursery from which better-adapted vines can be obtained to mitigate the effects of climate change.

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7

Fregoni, M. "'MALVASIA ROSA' A NEW AROMATIC GRAPEVINE VARIETY." Acta Horticulturae, no. 528 (May 2000): 685–88. http://dx.doi.org/10.17660/actahortic.2000.528.103.

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8

Brazão, João, Baoshan Sun, Ilda Caldeira, Francisco Baeta, João Amaral, and José Eiras-Dias. "Contributo para a caracterização de vinhos de oito castas portuguesas minoritárias." Ciência e Técnica Vitivinícola 38, no. 1 (2023): 21–34. http://dx.doi.org/10.1051/ctv/ctv20233801021.

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A riqueza do património genético vitícola existente em Portugal leva a considerá-lo como um dos países da Europa com maior densidade de castas autóctones, embora cerca de 85 % dessas castas só ocupem aproximadamente 10 % da área total de vinha. Apesar da preservação destas castas muito pouco cultivadas, que se designa de castas minoritárias, estar praticamente garantida em coleções ampelográficas, torna-se necessário a sua valorização e difusão pelo sector vitivinícola. Este trabalho constitui uma primeira abordagem para a caracterização físico-química e sensorial de vinhos produzidos, em duas vindimas, a partir de quatro castas brancas e de quatro castas tintas. No caso dos vinhos das castas tintas, a caracterização físico-química incluiu também o estudo do perfil de antocianinas, bem como a determinação dos teores de antocianas totais e de polifenóis totais. Os resultados obtidos mostraram uma diferenciação dos vinhos das duas vindimas, verificando-se também, ao nível organolético, apreciações globais superiores para os vinhos brancos das castas ‘Galego Dourado’ e ‘Códega do Larinho’ e para os vinhos tintos das castas ‘Malvasia Preta’ e ‘Cornifesto’. Verificou-se, ainda, que os vinhos que apresentaram teores mais elevados de antocianas foram os das castas ‘Cornifesto’ e ‘Malvasia Preta’, sendo os vinhos das castas ‘Tinta Negra’ e ‘Malvasia Preta’ os que evidenciaram ser mais ricos em polifenóis totais. Um resultado importante de notar é que os teores de polifenóis totais dos vinhos da mesma casta mostraram ser idênticos ou muito similares, nas duas vindimas. Contudo, considera-se que sejam necessários mais estudos para uma caracterização mais robusta dos vinhos destas castas.

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9

Meneghetti, Stefano, Danijela Poljuha, Enrica Frare, Angelo Costacurta, Giacomo Morreale, Luigi Bavaresco, and Antonio Calò. "Inter- and Intra-Varietal Genetic Variability in Malvasia Cultivars." Molecular Biotechnology 50, no. 3 (June 18, 2011): 189–99. http://dx.doi.org/10.1007/s12033-011-9423-5.

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10

Sohm, Philip. "Gendered Style in Italian Art Criticism from Michelangelo to Malvasia*." Renaissance Quarterly 48, no. 4 (1995): 759–808. http://dx.doi.org/10.2307/2863424.

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Did the concept of style have gender? Were the styles of particular Renaissance painters considered to have gendered qualities by contemporary critics? Because gender permeated the rhetorical and philological foundations of art criticism, it can provide a useful interpretive lens to examine the critical arsenal of writers on art, their attitudes toward style and the subterranean bias of their language. Feminist art history has grappled with gender more in terms of iconography, biography, or patronage following a social agenda to analyze a misogynist past and to remedy the marginalization of women in modern art historiography. An exceptional study by Elizabeth Cropper in 1976 broached the question of gender in aesthetics by reconstituting a complex history of love and beauty that converged in treatises on beautiful women.

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11

Perini, Giovanna. "L'arte di descrivere: La tecnica dell'ecfrasi in Malvasia e Bellori." I Tatti Studies in the Italian Renaissance 3 (January 1989): 175–206. http://dx.doi.org/10.2307/4603664.

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12

Rodríguez Donate, Mª Carolina, Víctor J. Cano Fernández, and Ginés Guirao Pérez. "Comparative evaluation of malvasia wines: concordance and reliability of judgments." Journal of Wine Research 28, no. 2 (February 28, 2017): 144–58. http://dx.doi.org/10.1080/09571264.2017.1295925.

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13

Povhe Jemec, K., N. Cadez, T. Zagorc, V. Bubic, A. Zupec, and P. Raspor. "Yeast population dynamics in five spontaneous fermentations of Malvasia must." Food Microbiology 18, no. 3 (June 2001): 247–59. http://dx.doi.org/10.1006/fmic.2001.0396.

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14

Sciancalepore, V., V. Longone, and F. S. Alviti. "Partial Purification and Some Properties of Peroxidase from Malvasia Grapes." American Journal of Enology and Viticulture 36, no. 2 (1985): 105–10. http://dx.doi.org/10.5344/ajev.1985.36.2.105.

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15

ARECCO, Davide. "Scienziati dimenticati del primo Seicento italiano: Marino Ghetaldi e Cornelio Malvasia." Giornale storico della letteratura italiana 187, no. 617 (January 2010): 94–107. http://dx.doi.org/10.1484/j.gsli.5.129116.

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16

Crespan, M., S. Giannetto, A. Coletta, and D. Antonacci. "THE PARENTS OF 'MALVASIA NERA DI BRINDISI/LECCE' HAVE BEEN DISCOVERED." Acta Horticulturae, no. 827 (May 2009): 239–44. http://dx.doi.org/10.17660/actahortic.2009.827.41.

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17

Costantini, Vincenzo, Andrea Bellincontro, Diana De Santis, Rinaldo Botondi, and Fabio Mencarelli. "Metabolic Changes of Malvasia Grapes for Wine Production during Postharvest Drying." Journal of Agricultural and Food Chemistry 54, no. 9 (May 2006): 3334–40. http://dx.doi.org/10.1021/jf053117l.

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18

Laureati, Monica, Camilla Cattaneo, Fernando Tateo, and Monica Bononi. "Identification of the Volatile Compounds and Sensory Attributes of Long-Term Aging Vin Santo Wine from Malvasia di Candia Aromatic Grapes." Foods 9, no. 12 (November 25, 2020): 1736. http://dx.doi.org/10.3390/foods9121736.

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In an effort to offer a contribution to fill the gap of knowledge about the relationship between the sensory properties and aromatic profile of Malvasia grapes, the present work was aimed at evaluating volatile compounds, aroma, and sensory attributes of long-term aging (15 years) Vin Santo wine obtained from Malvasia di Candia aromatica grapes. In this article, the aromatic profile are studied using gas chromatography-mass spectrometry (GC-MS), gas chromatography with flame ionization detection (GC-FID), and sensory analysis by involving a panel of trained assessors to explore the sensory profile resulting after long-term aging (up to 15 years). The GC-MS and GC-FID analyses of wines allowed the identification and semi-quantification of twenty-seven volatiles belonging to 12 conventional groups of compounds. From a sensory perspective, the Vin Santo wines analyzed in this study presented a very complex sensory profile characterized by 19 sensory descriptors of which 14 related to olfactory terms. The relationship between sensory and GC-FID data deduced from three samples representing nearly three years in the past 15 years was investigated by means of Partial Least Square (PLS) modeling, showing that specific volatile compounds could predict a specific orthonasal and/or retronasal odor perceived by the trained panel of assessors, clearly differentiating the Vin Santo vintages. Identifying the main volatiles and aromas of long-term Vin Santo wine may be helpful to winemakers, since wine aging sensory properties are often associated with a prestigious image and contribute to defining wine quality.

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Jubileu, Bruno Da Silva, Sergio Ruffo Roberto, Alessandro Jéferson Sato, and Cristiano Ezequiel dos Santos. "Comportamento da uva ‘Malvasia Bianca’ (Vitis vinifera L.) cultivada em zona subtropical." Semina: Ciências Agrárias 28, no. 4 (August 30, 2007): 609. http://dx.doi.org/10.5433/1679-0359.2007v28n4p609.

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Russo, G., L. D'Andrea, V. A. Liuzzi, and G. Alviti. "COMPARISON OF THREE BLACK GRAPES VINES: 'MALVASIA NERA', 'NEGRO AMARO' AND 'PRIMITIVO'." Acta Horticulturae, no. 640 (August 2004): 243–48. http://dx.doi.org/10.17660/actahortic.2004.640.27.

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21

Sainz, Ricardo Lemos, Valdecir Carlos Ferri, Camila Pacheco de Castro de Souza, and Veridiana Krolow BOSENBECKER. "Assemblages de uvas Malvasia de Candia e Lorena em vinhos base de espumantes." Journal of Bioenergy and Food Science 6, no. 2 (2019): 41–50. http://dx.doi.org/10.18067/jbfs.v6i2.215.

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22

Piras, Simone, João Brazão, Jorge M. Ricardo-da-Silva, Ofélia Anjos, and Ilda Caldeira. "Volatile and sensory characterization of white wines from three minority Portuguese grapevine varieties." Ciência e Técnica Vitivinícola 35, no. 1 (2020): 49–62. http://dx.doi.org/10.1051/ctv/20203501049.

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This work focused on the characterization of the volatile compounds and sensory profile of white wines produced from three minority grapevine varieties of Portugal namely ‘Malvasia’ (Colares), ‘Verdelho’ and ‘Galego Dourado’. The characterization took place using sensory and gas chromatography analysis. Furthermore, the data obtained were analysed through the use of multivariate analysis, which made it possible to evaluate the similarities and dissimilarities between the varieties. The results obtained show a differentiation of the wines produced from each grapevine variety but above all a differentiation of the two vintages was verified. The results obtained, both from a sensory and a chemical point of view, show an interesting oenological potential of these varieties, but still require further studies, in order to evaluate the influence of climatic effects on the profile of volatile compounds and also on the sensory profile.

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23

Weddle, Saundra. "Writings on the Sisters of San Luca and Their Miraculous Madonna transed. by Diodata Malvasia." Early Modern Women 12, no. 1 (2017): 220–23. http://dx.doi.org/10.1353/emw.2017.0064.

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24

Baša Česnik, Helena, Špela Velikonja Bolta, Dejan Bavčar, Sanja Radeka, and Klemen Lisjak. "Plant protection product residues in white grapes and wines of “Malvasia Istriana” produced in Istria." Food Additives & Contaminants: Part B 9, no. 4 (July 26, 2016): 256–60. http://dx.doi.org/10.1080/19393210.2016.1208289.

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Bubola, Marijan, Denis Rusjan, and Igor Lukić. "Crop level vs. leaf removal: Effects on Istrian Malvasia wine aroma and phenolic acids composition." Food Chemistry 312 (May 2020): 126046. http://dx.doi.org/10.1016/j.foodchem.2019.126046.

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Bubola, Marijan, Igor Lukić, Sanja Radeka, Paolo Sivilotti, Kristina Grozić, Andreja Vanzo, Dejan Bavčar, and Klemen Lisjak. "Enhancement of Istrian Malvasia wine aroma and hydroxycinnamate composition by hand and mechanical leaf removal." Journal of the Science of Food and Agriculture 99, no. 2 (September 2, 2018): 904–14. http://dx.doi.org/10.1002/jsfa.9262.

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Miranda Calderín, Salvador. "El gravamen del 9 % sobre el «ilícito comercio» en Canarias durante la primera mitad del s. xviii, 1708-1731." Cliocanarias, no. 3 (2021): 1–33. http://dx.doi.org/10.53335/cliocanarias.2021.3.13.

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Philip V's advisers aware of the importance of trade during the war of the Spanish Succession, they managed to grant a pardon to the prohibition of commercializing with genres of warring nations. To enjoy pardons, traders had to pay a tax or duty on goods, mainly english, imported into their own ships, friends and neutrals. In Andalusian ports the so-called levy on illicit trade ranged from 7 to 10 %, and in the Canary Islands it was initially and fleetingly 15 %, to stabilize at 9%. In the Islands, before 9 %, Captain General Gon-zález Otazo implemented in 1704 and to his advantage two taxes that taxed traffic with England. The work analyses the innovative imposition in the first half of the eighteenth century, the most advantageous effect of which was the possibility of exporting malvasia wine to the North on the ships themselves that brought English clothing and supplies.

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28

Raspor, Peter, Tatjana Zagorc, Katja Povhe-Jemec, and Neza Cadez. "Yeast biodiversity in Slovenian wine regions: Case amino acids in spontaneous and induced fermentations of Malvasia." Zbornik Matice srpske za prirodne nauke, no. 117 (2009): 97–110. http://dx.doi.org/10.2298/zmspn0917097r.

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Microbial biodiversity can also be reflected in final product composition. The work described in this paper investigates the differences in the amino acid composition of 14 Malvasia musts/wines fermented with local and commercial starter yeasts, comparing all to the spontaneous fermentations of must of the same origin. We tried to ascertain whether the changes were dependent upon different initiations of fermentations. A comparative study of free and total amino acid evolution was prepared. The total concentration of 15 amino acids studied was 1975 mg/l, and the concentration of fraee amino acids was 1061 mg/l. Spontaneous and induced fermentations showed different fermentation rates. Three to nine days were needed to reduce sugar by 50%. Although the proline is regarded as non-assailable amino acid, decreases in concentration were observed. Lysine was the only amino acid where the concentration increased. The minimal uptakes of amino acids occurred during spontaneous fermentations, whereas the maximal uptakes were observed in the fermentations inoculated with local starters.

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Rescic, Jan, Maja Mikulic-Petkovsek, and Denis Rusjan. "The impact of canopy managements on grape and wine composition of cv. ‘Istrian Malvasia’ (Vitis viniferaL.)." Journal of the Science of Food and Agriculture 96, no. 14 (June 1, 2016): 4724–35. http://dx.doi.org/10.1002/jsfa.7778.

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Bonfait, Olivier. "Le livre de comptes, la mémoire et le monument. La carrière des artistes à Bologne durant l'époque moderne." Annales. Histoire, Sciences Sociales 48, no. 6 (December 1993): 1497–518. http://dx.doi.org/10.3406/ahess.1993.279228.

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En 1678, le chanoine Malvasia, dans son monumental ouvrage destiné à assurer la gloire des peintres bolonais, raconte comment, pour écrire la vie du Guerchin qui travaillait dans le secret de la bottega, il a dû recourir à des memoranda qui y avaient été écrits parce que ce peintre, qui jouissait pourtant d'une liberté presque égale à celle de Poussin, ne pratiquait pas dans son atelier la même libéralité que les Carrache, l'Albane, ou le Guide. Ses contemporains lui reconnaissaient pourtant une identité sociale et professionnelle d'artiste : le duc de Modène écrivait qu'il se soumettait à sa « bizarrerie », un terme qui renvoie à la fois au « génie » du créateur et au caractère saturnien de l'artiste. Guerchin, d'autre part, même s'il tenait à travailler comme un artisan, était conscient de son identité d'artiste et refusait d'abdiquer son genio en face du commanditaire, qu'il s'agît de l'invention ou de la valeur de l’ ɶuvre.

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Arena, Elena, Valeria Rizzo, Fabio Licciardello, Biagio Fallico, and Giuseppe Muratore. "Effects of Light Exposure, Bottle Colour and Storage Temperature on the Quality of Malvasia delle Lipari Sweet Wine." Foods 10, no. 8 (August 14, 2021): 1881. http://dx.doi.org/10.3390/foods10081881.

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The influence of light exposure, bottle color and storage temperature on the quality parameters of Malvasia delle Lipari (MdL) sweet wine were investigated. Wine samples bottled in clear-colored (colorless, green and amber) glass were stored under different artificial lighting conditions, in order to simulate the retail environment (one cool-white, fluorescent lamp) and to perform an accelerated test (four and six cool-white, fluorescent lamps). The storage temperature was kept constant (25 °C) for the first 90 days of the experiment and then samples were monitored for up to 180 days at higher temperatures (30, 35 and 40 °C). The principal enological parameters, total phenols, color, 5-hydroxymethylfurfural (HMF) and 2-furaldehyde (2F) contents were studied. The shelf-life test pointed out minimum variations of the basic chemical parameters, while the quality attributes most affected by lighting were color, together with HMF and 2F levels which, hence, can be considered as indicators of the severity of storage conditions.

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Agnolucci, M., S. Scarano, S. Santoro, C. Sassano, A. Toffanin, and M. Nuti. "Genetic and phenotypic diversity of autochthonous Saccharomyces spp. strains associated to natural fermentation of ‘Malvasia delle Lipari’." Letters in Applied Microbiology 45, no. 6 (December 2007): 657–62. http://dx.doi.org/10.1111/j.1472-765x.2007.02244.x.

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QI, Wei, Xue-qiang GUAN, En-mao LI, Heng ZHAI, Xiao-fang WANG, and Yuan-peng DU. "Effects of Partial Rootzone Drying on the Growth of Vitis vinifera cv. Malvasia Grafted on Different Rootstocks." Agricultural Sciences in China 6, no. 5 (May 2007): 567–72. http://dx.doi.org/10.1016/s1671-2927(07)60084-4.

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Cappello, Maria Stella, Giacomo Zapparoli, Debora Stefani, and Antonio Logrieco. "Molecular and biochemical diversity of Oenococcus oeni strains isolated during spontaneous malolactic fermentation of Malvasia Nera wine." Systematic and Applied Microbiology 33, no. 8 (December 2010): 461–67. http://dx.doi.org/10.1016/j.syapm.2010.09.003.

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Negro, Carmine, Alessio Aprile, Andrea Luvisi, Luigi De Bellis, and Antonio Miceli. "Antioxidant Activity and Polyphenols Characterization of Four Monovarietal Grape Pomaces from Salento (Apulia, Italy)." Antioxidants 10, no. 9 (September 1, 2021): 1406. http://dx.doi.org/10.3390/antiox10091406.

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The wine industry annually produces millions of tons of by-products rich in polyphenolic compounds that can be reused as secondary raw material in the food, cosmetic and pharmaceutical industries. The purpose of this work was to describe the presence of nutraceutical compounds and to evaluate the antioxidant activity of pomaces from three Apulian (South Italy, Italy) grape varieties (Negroamaro, Malvasia di Lecce and Primitivo) and to compare them with one of the most cultivated wines in Europe (Cabernet Sauvignon). The main classes of polyphenolic substances were characterized via high performance liquid chromatography/diode array detector/mass spectrometer time of flight (HPLC/DAD/TOF) and the antioxidant activity was evaluated with three different methods. The four investigated grape marcs have shown different polyphenols and antioxidant activities. Primitivo marc showed the higher antioxidant activity due to the excellent level of polyphenols, followed by the Negroamaro cultivar. In addition, marcs from traditional Apulian vines showed higher antioxidant activities than Cabernet Sauvignon because of an elevated level of active polyphenolic substances such as catechin, epicatechin, quercetin and its derivatives.

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Piombino, Paola, Alessandro Genovese, Angelita Gambuti, Simona Antonella Lamorte, Maria Tiziana Lisanti, and Luigi Moio. "Effects of off-vine bunches shading and cryomaceration on free and glycosilated flavours of Malvasia delle Lipari wine." International Journal of Food Science & Technology 45, no. 2 (February 2010): 234–44. http://dx.doi.org/10.1111/j.1365-2621.2009.02126.x.

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Palčić, Igor, Ana-Marija Jagatić Korenika, Snježana Jakobović, Igor Pasković, Nikola Major, Dean Ban, Smiljana Goreta Ban, et al. "Soil type affects grape juice free amino acids profile during ripening of cv. Malvasia Istriana (Vitis vinifera L.)." New Zealand Journal of Crop and Horticultural Science 48, no. 1 (August 29, 2019): 22–33. http://dx.doi.org/10.1080/01140671.2019.1657910.

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Levus, Nazar. "MEALS OF THE BOUNDARIES COMMISSION IN LVIV (1578, 1579, 1581) ON THE EXAMPLE OF A SOURCE - THREE FRAGMENTS FROM THE LVIV WEEKLY-EXPENDITURES BOOKS. TRANSLATION. COMMENTS." Mìsto ìstorìâ kulʹtura suspìlʹstvo, no. 7 (December 24, 2019): 9–20. http://dx.doi.org/10.15407/10.15407/mics2019.07.009.

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In the second half of the 16th century in Lviv were conducted meeting of the Border Commission. The Commissionresolved the controversial questions related to the land issue and ordering its boundaries. During its implementation,city delegates and commissioners often stopped for rest and lunch. Meat, fish, bread, various spices and wine wereaccompanied participants of the Borders Commission during joint meetings, whether at the City Hall or outside it.This and other information is vividly illustrated by a source such as the Lviv weekly-expenditures book for 1572–1582. This source has big information potential. In the Lviv weekly-expenditures books you can find informationabout the activities of the city authorities (councils and benches of the city of Lviv); the acomplishment of functions by city officials (such as the executioner); routine affairs in the city, etc. This publication provides three fragments ofthe source of the Boundary Commission meeting for 1578, 1579, 1581.The Boundary Commission of 1578 was held on the eve of the Birthday of John the Baptist (June 24) and lasted fromJune 20 to June 23, 1578. The source does not provide specific details of the dispute, but it can be assumed that a soildispute arose between a monastic order of Lviv Dominicans and Bryukhovychi peasants. During the joint lunchesand dinners in the suburban tavern in Bryukhovychi, for four days, the commissioners drank three barrels of beer, 22jugs (85 liters) of Hungarian wine, consumed veal; fish and herrings (most likely eaten on Friday June 22); breadand other dishes cooked for them.In 1579, the Commission resolved the disputed issues between the city and Lviv’s podstoli, Joakim Samp. During itsmeeting on the second Sunday of Lent in 1579, were present Lviv’s castellans Stanislav Herburth and Lviv starostaMykola Herburth. Each of them was presented with 8 jugs of Malvasia for greetings. To feed the delegates werepurchased variety of fish, bread, spices, vegetables, condiments and 27 jugs of Malvasia. It is interesting that theCommissioners did not consume meat under the Border Commission because it took place during Lent.The Borders Commission, in October 1581, was also involved in resolving the dispute between Joachim Samp and thecommunity of Lviv. The meetings of the Commission were followed by lavish dinners. In particular, to the borders thatwere checked was bought 2 barrels of beer, two-quarters of meat, 5 chickens, bread, various roots. On Tuesday, October13, 1581, all the commissioners and guests, including Mykola Herburt, the Lviv starosta and Mykola Meletsky,the Podolsk voivode, and all their servants were gratulated in Sikhiv Korchma. For festive supper was bought twocalves, four quarters of meat, 2 barrels of beer, rye and white bread, vegetables, lemons, raisins, sugar, 4 vessels ofjam, 35 ½ jugs of wine and 6 jugs of alicakantu.

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Urcan, Delia Elena, Simone Giacosa, Fabrizio Torchio, Susana Río Segade, Stefano Raimondi, Marta Bertolino, Vincenzo Gerbi, Nastasia Pop, and Luca Rolle. "‘Fortified’ wines volatile composition: Effect of different postharvest dehydration conditions of wine grapes cv. Malvasia moscata (Vitis vinifera L.)." Food Chemistry 219 (March 2017): 346–56. http://dx.doi.org/10.1016/j.foodchem.2016.09.142.

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Pettinelli, Stefano, Matteo Pollon, Lorenzo Costantini, Andrea Bellincontro, Susana R. Segade, Luca Rolle, and Fabio Mencarelli. "Effect of flotation and vegetal fining agents on the aromatic characteristics of Malvasia del Lazio ( Vitis vinifera L.) wine." Journal of the Science of Food and Agriculture 100, no. 14 (August 4, 2020): 5269–75. http://dx.doi.org/10.1002/jsfa.10577.

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Bellincontro, Andrea, Diana De Santis, Rinaldo Botondi, Ivano Villa, and Fabio Mencarelli. "Different postharvest dehydration rates affect quality characteristics and volatile compounds of Malvasia, Trebbiano and Sangiovese grapes for wine production." Journal of the Science of Food and Agriculture 84, no. 13 (September 10, 2004): 1791–800. http://dx.doi.org/10.1002/jsfa.1889.

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Malinovski, Luciane Isabel, Hamilton Justino Vieira, Claudia Guimarães Camargo Campos, Marco Stefanini, and Aparecido Lima da Silva. "Climate and Phenology: Behavior of Autochthonous Italian Grapevine Varieties in the Uplands of Southern Brazil." Journal of Agricultural Science 8, no. 5 (April 13, 2016): 26. http://dx.doi.org/10.5539/jas.v8n5p26.

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<p>The present study aimed to characterize the mesoclimate of the municipality of Água Doce, Brazil, and its influence on the phenological development and thermal requirements of autochthonous Italian varieties (<em>Vitis vinifera</em> L). The climate data were provided by a local automatic weather station. The principal phenological stages of red varieties (Aglianico, Ancellotta, Lambrusco, Malvasia Nera, Negroamaro, Nero d’Avola, Primitivo, Sangiovese, and Rebo) and white varieties (Fiano, Garganega and Vermentino) are analyzed. Results show that the mean temperature measured during the phenological cycles from September to April were higher than the climatological average (1961 to 2012). According to the Winkler, Huglin, and Cool Night bioclimatic indexes, the region is classified as “Region II”, cold and with cool nights, respectively. The average heat summation for the phenological cycles of the varieties was 1740 GDD (205 days, 2009-2010), 1463 GDD (187 days, 2010-2011), and 1408 GDD (176 days, 2011-2012). The Lambrusco variety presented the longest phenological cycle (203 days), while Garganega presented the shortest one (178 days). The lower temperatures of Água Doce, when compared to those in other regions where the varieties are traditionally produced, determine longer growing cycles and a shift in the timing of the phenological stages.</p>

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Cosme, F., J. Andrea-Silva, L. Filipe-Ribeiro, A. S. P. Moreira, A. C. Malheiro, M. A. Coimbra, M. R. M. Domingues, and F. M. Nunes. "The origin of pinking phenomena in white wines: An update." BIO Web of Conferences 12 (2019): 02013. http://dx.doi.org/10.1051/bioconf/20191202013.

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Pinking is the term used to describe the appearance of a salmon-red blush color that may appear in bottled white wines, produced solely from white grape varieties. It is perceived as an undesirable phenomenon for both, wine consumers and winemakers. Although with seasonal and regional variations, the pinking has been observed worldwide, with predominance in white wines produced from Vitis vinifera L. grape varieties. The pinking origin of Síria white grapes has been studied in detail and it has been shown that the origin of the pinking phenomenon in white wines from Vitis vinifera L. Síria grape variety are anthocyanins, mainly malvidin-3-O-glucoside. The minimum amount of anthocyanins needed for the visualization of the wine pink color was 0.3 mg/L. Further studies in other white monovarietal wines that occasionally suffer from this defect, like white wine from Malvasia Fina grape variety, Loureiro grape variety, Sauvignon Blanc grape variety and Albariño grape variety, have shown that this wines produced from this grape varieties also show low amounts of anthocyanins, mainly malvidin-3-O-glucoside. These results show that the presence of low but visible detectable anthocyanins as the origin of the pinking phenomena is also observed in other white grape varieties besides that of Síria.

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Goufo, Piebiep, Ana C. Marques, and Isabel Cortez. "Exhibition of Local but Not Systemic Induced Phenolic Defenses in Vitis vinifera L. Affected by Brown Wood Streaking, Grapevine Leaf Stripe, and Apoplexy (Esca Complex)." Plants 8, no. 10 (October 14, 2019): 412. http://dx.doi.org/10.3390/plants8100412.

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Balance between constitutive and induced responses provides plants flexibility to cope with biotic stresses. This study tested the hypothesis that invasion of grapevine wood by esca-associated fungi induces the production of defensive compounds as part of locally- and systemically-induced responses. In a vineyard, different symptomatic expressions of “Esca complex” in Vitis vinifera L. ‘Malvasia’ were evaluated in annual inspections. Then, levels of phenolics and fatty acids were determined in asymptomatic leaves of brown wood streaking (BWS) and grapevine leaf stripe (GLSD) vines, and in symptomatic leaves of GLSD and apoplectic vines; the results were compared with levels in healthy vines. In asymptomatic leaves of BWS and some GLSD vines, levels of phenolics decreased, independent of the total phenolic group. Such responses were usually associated with an increase in levels of linoleic, γ-linolenic and arachidonic acids, well-known signal transduction mediators. In symptomatic leaves, levels of phenolics increased, which is consistent with a locally-induced response; the onset of symptoms coincided with the highest increases e.g., 35% for quercetin-3-O-glucuronide. Thus, the long latency period between trunk invasion by fungi and visible foliar damage and the year-to-year fluctuation in symptomatic expressions observed with “Esca complex” might be partially attributed to a better utilization of constitutive defenses.

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Lima, Adriano, José Alberto Pereira, Ilton Baraldi, and Ricardo Malheiro. "Cooking impact in color, pigments and volatile composition of grapevine leaves (Vitis vinifera L. var. Malvasia Fina and Touriga Franca)." Food Chemistry 221 (April 2017): 1197–205. http://dx.doi.org/10.1016/j.foodchem.2016.11.039.

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Aragon, P., J. Atienza, and M. D. Climent. "Influence of Clarification, Yeast Type, and Fermentation Temperature on the Organic Acid and Higher Alcohols of Malvasia and Muscatel Wines." American Journal of Enology and Viticulture 49, no. 2 (1998): 211–19. http://dx.doi.org/10.5344/ajev.1998.49.2.211.

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Mulinacci, Nadia, Marzia Innocenti, Anna Rita Santamaria, Giancarlo la Marca, and Gabriella Pasqua. "High-performance liquid chromatography/electrospray ionization tandem mass spectrometric investigation of stilbenoids in cell cultures of Vitis vinifera L., cv. Malvasia." Rapid Communications in Mass Spectrometry 24, no. 14 (June 15, 2010): 2065–73. http://dx.doi.org/10.1002/rcm.4609.

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48

Almeida, Ana Catarina, Cristina Carlos, Juliana Salvação, Ana Rita Ferreira, Irene Oliveira, Anabela Nave, Laura Torres, and Fátima Gonçalves. "A traça-da-uva, Lobesia botrana, na Região Demarcada do Douro: Efeito da sub-região, ano, geração e casta, na intensidade do ataque da praga." Ciência e Técnica Vitivinícola 37, no. 2 (2022): 126–38. http://dx.doi.org/10.1051/ctv/ctv20223702126.

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A traça-da-uva, Lobesia botrana, é praga-chave da vinha na Região Demarcada do Douro (RDD). A sua importância económica, a par da necessidade de reduzir o uso de inseticidas de síntese na vinha, conferem relevância ao desenvolvimento de estratégias de proteção contra a praga, alternativas aos meios químicos. Incluem-se nestas estratégias, a seleção das castas, as medidas culturais e a confusão sexual. O seu adequado uso obriga a um aprofundado conhecimento do comportamento do inseto em relação a diversos parâmetros biológicos. Com o presente trabalho, pretendeu-se, através da análise de dados recolhidos entre 2000 e 2019, estudar a influência, na intensidade do ataque de L. botrana, na RDD, da sub-região, ano, geração e casta. Os resultados mostraram que, a intensidade do ataque da praga: i) foi, em geral, inferior no Douro Superior, comparativamente, quer ao Cima Corgo quer ao Baixo Corgo; ii) diferiu entre anos, na dependência das condições climáticas, mas tendencialmente diminuiu ao longo dos anos; iii) na primeira geração, em geral manteve-se em valores inferiores ao nível económico de ataque, enquanto nas restantes gerações se situou entre os limites estabelecidos para o mesmo (i.e. 1 – 10% cachos atacados); iv) as castas ‘Touriga Franca’, no caso das castas tintas, e ‘Malvasia Fina’, no caso das castas brancas foram, de entre as estudadas, as tendencialmente mais atacadas.

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Araujo, Karelen, Ana Cáceres, Maria Berradre, Zulay Mármol, Johanna Raga, and Marisela Rincón. "Perfil fisicoquímico de vino blanco producido con cepas resultantes de la fusión de protoplastos de levaduras (SACCHAROMYCES CEREVISIAE Y HANSENIASPORA GUILLIERMONDII)." Revista Bases de la Ciencia. e-ISSN 2588-0764 4, no. 2 (May 30, 2019): 1. http://dx.doi.org/10.33936/rev_bas_de_la_ciencia.v4i2.1599.

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El sector vitivinícola mundial se encuentra inmerso en un importante proceso de actualización y renovación. En este contexto es interesante resaltar la actividad y la innovación de muchas bodegas que experimentan con nuevas variedades de uva, la utilización de uvas y levaduras autóctonas, así como con nuevas tecnologías para producir vinos más adaptados al gusto del consumidor. Todos estos cambios conllevan al desarrollo de nuevos productos con propiedades únicas que requieren de un estricto control de calidad. El objetivo del presente trabajo es determinar el perfil fisicoquímico de un vino blanco producido mediante fermentación alcohólica de cepas resultantes de la fusión intergénica de protoplastos de la levadura autóctona Saccharomyces cerevisiae SCVMLUZ 2008 y la levadura comercial Hanseniaspora guilliermondii CECT 11102 (Colección Española de Cultivos Tipo). Se realizaron vinificaciones en blanco con mosto de uva de la variedad Malvasía. Se realizaron los siguientes análisis físico-químicos como sólidos solubles, azúcares, pH, densidad relativa, acidez titulable y volátil, dióxido de azufre total, dióxido de azufre libre y etanol. La cinética de consumo de los azúcares fue más rápida en los bioprocesos realizados con S. cerevisiae y la levadura híbrida (SCHLUZ2014). Todas las levaduras de estudio consumieron glucosa a mayor velocidad que fructosa. Los resultados obtenidos indican que el vino obtenido con la cepa híbrida cumple con los estándares establecidos por las Organizaciones Nacionales e Internacionales. Palabras clave: vino blanco, levadura hibrida, consumo de azucares, características fisicoquímicas. Abstract The world wine sector is immersed in an important process of updating and renewal. In this context, it is interesting to highlight the activity and innovation of many wineries experimenting with new grape varieties, the use of native grapes and yeasts, as well as new technologies to produce wines more adapted to the taste of the consumer. All these changes lead to the development of new products with unique properties that require a strict quality control. The objective of this work is to determine the physicochemical profile of white wine produced by alcoholic fermentation of strains resulting from the intergenic fusion of protoplasts of the indigenous yeast Saccharomyces cerevisiae SCVMLUZ 2008 and the commercial yeast Hanseniaspora guilliermondii CECT 11102 (Colección Española de Cultivos Tipo) White vinifications were made with grape must of the Malvasia variety. The following physical-chemical analyzes were carried out: soluble solids, sugars, pH, relative density, titratable and volatile acidity, total and free sulfur dioxide and ethanol. The kinetics of sugar consumption was faster in the bioprocesses performed with S. cerevisiae and the hybrid yeast (SCHLUZ2014). All the study yeasts consumed glucose at a faster rate than fructose. The results obtained indicate that the wine obtained with the hybrid strain complies with the standards established by the National and International Organizations. Key words: Key words: white wine, hybrid yeast, consumption of sugars, physicochemical characteristics.

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Cerreti, M., M. Esti, I. Benucci, K. Liburdi, C. de Simone, and P. Ferranti. "Evolution of S-cysteinylated and S-glutathionylated thiol precursors during grape ripening ofVitis vinifera L. cvs Grechetto, Malvasia del Lazio and Sauvignon Blanc." Australian Journal of Grape and Wine Research 21, no. 3 (July 7, 2015): 411–16. http://dx.doi.org/10.1111/ajgw.12152.

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