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Publications
30 October 2023
Grape skin anthocyanin extraction from red varieties during simulated maceration: Influence of grape seeds and pigments adsorption on their surface
4 September 2023
Volatile compound release from oak chips in model wine media: combined influence of toasting degree, size, time of contact, and ethanol content
1 September 2023
Combined effect of harvest time and postharvest dehydration length on the composition of withered grapes for Sforzato di Valtellina DOCG wine production
1 August 2023
Survey of the yeast ecology of dehydrated grapes and strain selection for wine fermentation
1 July 2023
Mouthfeel subqualities in wines: A current insight on sensory descriptors and physical–chemical markers
1 December 2022
Effect of alternative fungicides and inoculation strategy on yeast biodiversity and dynamics from the vineyard to the winery
28 November 2022
Assessment of chestnut gall toughness: implications for a biocontrol agent
25 November 2022
Decoding the proanthocyanins profile of Italian red wines
1 October 2022
Bioprotective effect of
Pichia kluyveri
and
Lactiplantibacillus plantarum
in winemaking conditions
1 July 2022
Relative impact of oenological tannins in model solutions and red wine according to phenolic, antioxidant, and sensory traits
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