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Record Nr. |
UNINA990008324110403321 |
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Autore |
Branca, Giuseppe <1907-1987> |
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Titolo |
Commentario della Costituzione / fondato da Giuseppe Branca e continuato da Alessandro Pizzorusso |
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Pubbl/distr/stampa |
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Bologna - Roma : Zanichelli - Foro Italiano, 1975- |
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Descrizione fisica |
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Altri autori (Persone) |
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Pizzorusso, Alessandro <1931- > |
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Locazione |
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Collocazione |
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XX 6 |
VI H 99 (1-5) |
Fondo Santamaria 199 (1) |
Fondo Santamaria 199 (2) |
Fondo Santamaria 199 (3) |
Fondo Santamaria 199 (6) |
Fondo Santamaria 199 (14) |
COST.1/139 |
D-VII-1/139 |
VI H 99 |
XX 6 1- |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Nota di contenuto |
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1.: art.1-12 : Principi fondamentali 2.: art. 13-20 : Rapporti civili 3.: art.22-23 : Rapporti civili 4.: art.24-26 : Rapporti civili Art. 27-28 : Rapporti civili 5.: art. 29-34 : Rapporti etico-sociali Art. 35-40 : Rapporti economici. To. 1. Art. 41-44 : Rapporti economici. To. 2. Art. 45-47 : Rapporti economici. To. 3. Art. 53-54 : Rapporti politici. To. 2 Art. 55-63 : Le camere. To. 1. Art. 64-69 : Le camere. To. 2. Art. 70-74 : La formazione delle leggi. To. 1., 1 Art. 76-82 : La formazione delle leggi. Tomo 2. Art. 83-87 : Il Presidente della Repubblica Art. 88-91 : Il Presidente della repubblica. To. 2. Art. 92-96 : Il Consiglio dei Ministri |
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Art. 99-100 : Gli organi ausiliari Art. 104-107 : La magistratura. To. 2. Art. 108-110 : La magistratura. To. 3. Art. 111-113 : La magistratura. To. 4. Art. 114-120 : Le regioni, le province, i comuni. To. 1. Art. 121-127 : Le regioni, le province, i comuni. To. 2. Art. 128-133 : Le regioni, le province, i comuni. To. 3. Art. 128 supplemento : Legge 8 giugno 1990, n. 142: Ordinamento delle autonomie locali; Legge 25 marzo 1993, n. 81: Elezione diretta del sindaco, del presidente della Provincia, del Consiglio comunale e del Consiglio provinciale Art. 134-139 : Garanzie costituzionali Disposizioni transitorie e finali. Leggi costituzionali |
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2. |
Record Nr. |
UNINA9910220038203321 |
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Autore |
Jose Manuel Guillamon |
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Titolo |
Non-conventional Yeast in the Wine Industry |
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Pubbl/distr/stampa |
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Descrizione fisica |
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1 online resource (177 p.) |
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Collana |
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Frontiers Research Topics |
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Soggetti |
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Microbiology (non-medical) |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Sommario/riassunto |
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Saccharomyces cerevisiae strains that exhibit high ethanol tolerance and excellent fermentative ability are extensively used in winemaking as selected starters. However, a side-effect of the widespread use of these commercial starter cultures is the elimination of native microbiota, which might result in wines with similar analytical and sensory properties, depriving them from the variability, complexity and personality that define the typicality of a wine. Nonetheless, a way of balancing control and yeast population diversity during wine fermentation is the selection of non-Saccharomyces yeasts with optimal oenological traits. Therefore, a current trend in enology is the implementation of mixed- or multi-starters cultures, combining S. cerevisiae that remains the yeast species required for the completion of fermentation and non-Saccharomyces yeasts isolated from the native |
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flora of grape juices. This research topic mainly deals with possible applications of different non-Saccharomyces yeast to wine production such as aroma production, ethanol reduction or biocontrol.Saccharomyces cerevisiae strains that exhibit high ethanol tolerance and excellent fermentative ability are extensively used in winemaking as selected starters. However, a side-effect of the widespread use of these commercial starter cultures is the elimination of native microbiota, which might result in wines with similar analytical and sensory properties, depriving them from the variability, complexity and personality that define the typicality of a wine. Nonetheless, a way of balancing control and yeast population diversity during wine fermentation is the selection of non-Saccharomyces yeasts with optimal oenological traits. Therefore, a current trend in enology is the implementation of mixed- or multi-starters cultures, combining S. cerevisiae that remains the yeast species required for the completion of fermentation and non-Saccharomyces yeasts isolated from the native flora of grape juices. This research topic mainly deals with possible applications of different non-Saccharomyces yeast to wine production such as aroma production, ethanol reduction or biocontrol. |
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