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Publications
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
1 May 2021
Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices
25 February 2021
A major QTL is associated with berry grape texture characteristics
26 November 2020
Can a corn-derived biosurfactant improve colour traits of wine? First insight on its application during winegrape skin maceration versus oenological tannins
19 November 2020
Sensory assessment of grape polyphenolic fractions: an insight into the effects of anthocyanins on in-mouth perceptions
1 November 2020
Chloroanisoles occurrence in wine from grapes subjected to electrolyzed water treatments in the vineyard
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