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1 July 2018
Volatile profiles and chromatic characteristics of red wines produced with
Starmerella bacillaris
and
Saccharomyces cerevisiae
27 April 2018
Impact of increasing levels of oxygen consumption on the evolution of color, phenolic, and volatile compounds of Nebbiolo wines
1 January 2018
Alcohol reduction in red wines by technological and microbiological approaches: a comparative study
15 December 2017
Application of enzyme preparations for extraction of berry skin phenolics in withered winegrapes
24 November 2017
Ozone improves the aromatic fingerprint of white grapes
1 October 2017
Starmerella bacillaris
in winemaking: opportunities and risks
1 September 2017
Modeling of the evolution of phenolic compounds in berries of “Italia” table grape cultivar using response surface methodology
1 August 2017
Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (
Vitis vinifera
L.)
1 August 2017
Impact of post-harvest ozone treatments on the skin phenolic extractability of red winegrapes cv Barbera and Nebbiolo (
Vitis vinifera
L.)
19 May 2017
Saccharomyces cerevisiae
biodiversity in Monferrato, north west Italy, and selection of indigenous starter cultures for Barbera wine production
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