Category: Publications

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
30 March 2022

Evidence of a systematic underestimation of free sulfur dioxide by the aeration-oxidation method approved by OIV
1 January 2022

Impact of oenological processing aids and additives on the genetic traceability of ‘Nebbiolo’ wine produced with withered grapes
1 October 2021

Effect of withering process on the evolution of phenolic acids in winegrapes: A systematic review