In this page you can find the publication list co-authored by me in the University of Torino.

The link [iris] indicates a record in the IRIS Open Access Repository of the University of Torino.

Journal articles indexed on Scopus/Web of Science databases

  1. Effect of mixed species alcoholic fermentation on growth and malolactic activity of lactic acid bacteria
    , , , , , , , , and .
    Applied Microbiology and Biotechnology, , vol. 103, pp. 7687–7702.
    [iris] [doi]

  2. Investigation on ‘Freisa’ red grape variety: physico-chemical properties of grapes from five Piedmont growing areas and of the produced wines
    , , , and .
    Italian Journal of Food Science, , pp. In press.
    [iris] [doi]

  3. Minimizing the environmental impact of cleaning in winemaking industry by using ozone for cleaning-in-place (CIP) of wine bottling machine
    , , , , , , , , , and .
    Journal of Cleaner Production, , vol. 233, pp. 582–589.
    [iris] [doi]

  4. Changes in stilbene composition during postharvest ozone treatment of ‘Moscato Bianco’ winegrapes
    , , and .
    Food Research International, , vol. 123, pp. 251–257.
    [iris] [doi]

  5. Saccharomyces cerevisiaeStarmerella bacillaris strains interaction modulates chemical and volatile profile in red wine mixed fermentations
    , , , , , , , and .
    Food Research International, , vol. 122, pp. 392–401.
    [iris] [doi]

  6. Relationships among electrolyzed water postharvest treatments on winegrapes and chloroanisoles occurrence in wine
    , , , , , , , , and .
    Food Research International, , vol. 120, pp. 235–243.
    [iris] [doi]

  7. Effectiveness of ozone against different strains of Brettanomyces bruxellensis on postharvested winegrapes and impact on wine composition
    , , , , , , , and .
    American Journal of Enology and Viticulture, , vol. 70, pp. 249–258.
    [iris] [doi]

  8. Impact of specific inactive dry yeast application on grape skin mechanical properties, phenolic compounds extractability, and wine composition
    , , , , , , and .
    Food Research International, , vol. 116, pp. 1094–1103.
    [iris] [doi]

  9. On-vine withering process of ‘Moscato bianco’ grapes: effect of cane-cut system on volatile composition
    , , , , and .
    Journal of the Science of Food and Agriculture, , vol. 99, pp. 1135–1144.
    [iris] [doi]

  10. Cell-to-cell contact mechanism modulates Starmerella bacillaris death in mixed culture fermentations with Saccharomyces cerevisiae
    , , , , and .
    International Journal of Food Microbiology, , vol. 289, pp. 106–114.
    [iris] [doi]

  11. Use of density sorting for the selection of aromatic grape berries with different volatile profile
    , , , and .
    Food Chemistry, , vol. 276, pp. 562–571.
    [iris] [doi]

  12. Winegrapes dehydration under ozone-enriched atmosphere: Influence on berry skin phenols release, cell wall composition and mechanical properties
    , , , , , and .
    Food Chemistry, , vol. 271, pp. 673–684.
    [iris] [doi]

  13. Grape VOCs response to postharvest short-term ozone treatments
    , , , , and .
    Frontiers in Plant Science, , vol. 9_1826, pp. 1–15.
    [iris] [doi]

  14. Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae
    , , , , , , , and .
    Food Research International, , vol. 109, pp. 298–309.
    [iris] [doi]

  15. Impact of increasing levels of oxygen consumption on the evolution of color, phenolic, and volatile compounds of Nebbiolo wines
    , , , , , and .
    Frontiers in Chemistry, , vol. 6, pp. 1–15.
    [iris] [doi]

  16. Control of Brettanomyces bruxellensis on wine grapes by post-harvest treatments with electrolyzed water, ozonated water and gaseous ozone
    , , , , , , , and .
    Innovative Food Science and Emerging Technologies, , vol. 47, pp. 309–316.
    [iris] [doi]

  17. Alcohol reduction in red wines by technological and microbiological approaches: a comparative study
    , , , , , , , , and .
    Australian Journal of Grape and Wine Research, , vol. 24, pp. 62–74.
    [iris] [doi]

  18. Ozone improves the aromatic fingerprint of white grapes
    , , , , , , , , , and .
    Scientific Reports, , vol. 7_16301, pp. 1–16.
    [iris] [doi]

  19. Starmerella bacillaris in winemaking: opportunities and risks
    , , , and .
    Current Opinion in Food Science, , vol. 17, pp. 30–35.
    [iris] [doi]

  20. Saccharomyces cerevisiae biodiversity in Monferrato, north west Italy, and selection of indigenous starter cultures for Barbera wine production
    , , , , , , and .
    Italian Journal of Food Science, , vol. 29, pp. 518–536.
    [iris] [doi]

  21. Application of enzyme preparations for extraction of berry skin phenolics in withered winegrapes
    , , , , , , , , , and .
    Food Chemistry, , vol. 237, pp. 756–765.
    [iris] [doi]

  22. Impact of post-harvest ozone treatments on the skin phenolic extractability of red winegrapes cv Barbera and Nebbiolo (Vitis vinifera L.)
    , , , , , , , , , and .
    Food Research International, , vol. 98, pp. 68–78.
    [iris] [doi]

  23. Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.)
    , , , , , , and .
    Food Research International, , vol. 98, pp. 59–67.
    [iris] [doi]

  24. Modeling of the evolution of phenolic compounds in berries of “Italia” table grape cultivar using response surface methodology
    , , , , , , and .
    Journal of Food Composition and Analysis, , vol. 62, pp. 14–22.
    [iris] [doi]

  25. Changes in Texture Analysis parameters of wine grape berries at two ripeness stages: a study on varietal effect
    , , , , , , , and .
    Italian Journal of Food Science, , vol. 29, pp. 243–252.
    [iris] [doi]

  26. ‘Fortified’ wines volatile composition: Effect of different postharvest dehydration conditions of wine grapes cv. Malvasia moscata (Vitis vinifera L.)
    , , , , , , , and .
    Food Chemistry, , vol. 219, pp. 346–356.
    [iris] [doi]

  27. Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage
    , , , , , , , and .
    Food Chemistry, , vol. 217, pp. 398–408.
    [iris] [doi]

  28. Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae
    , , , , , , , and .
    LWT - Food Science and Technology, , vol. 73, pp. 567–575.
    [iris] [doi]

  29. Ozone treatments of post harvested wine grapes: Impact on fermentative yeasts and wine chemical properties
    , , , , , , , and .
    Food Research International, , vol. 87, pp. 134–141.
    [iris] [doi]

  30. Post-harvest control of wine-grape mycobiota using electrolyzed water
    , , , , , , , and .
    Innovative Food Science and Emerging Technologies, , vol. 35, pp. 21–28.
    [iris] [doi]

  31. Use of response surface methodology for the assessment of changes in the volatile composition of Moscato bianco (Vitis vinifera L.) grape berries during ripening
    , , , , , and .
    Food Chemistry, , vol. 212, pp. 576–584.
    [iris] [doi]

  32. Investigation on Phenolic and Aroma Compounds of Table Grapes from Romania
    , , , , , , , , and .
    Notulae Botanicae HORTI AGROBOTANICI CLUJ-NAPOCA, , vol. 44, pp. 140–146.
    [iris] [doi]

  33. Assessment of Postharvest Dehydration Kinetics and Skin Mechanical Properties of “Muscat of Alexandria” Grapes by Response Surface Methodology
    , , , , , , , and .
    Food and Bioprocess Technology, , vol. 9, pp. 1060–1069.
    [iris] [doi]

  34. Effect of pre-treatments on the saccharification of pineapple waste as a potential source for vinegar production
    , , , and .
    Journal of Cleaner Production, , vol. 112, pp. 4477–4484.
    [iris] [doi]

  35. Impact of postharvest dehydration process of winegrapes on mechanical and acoustic properties of the seeds and their relationship with flavanol extraction during simulated maceration
    , , , , , , and .
    Food Chemistry, , vol. 199, pp. 893–901.
    [iris] [doi]

  36. Influence of different withering conditions on phenolic composition of Avanà, Chatus and Nebbiolo grapes for the production of 'Reinforced' wines
    , , , , , , , and .
    Food Chemistry, , vol. 194, pp. 247–256.
    [iris] [doi]

  37. Hazelnut kernels (Corylus avellana L.) mechanical and acoustic properties determination: Comparison of test speed, compression or shear axis, roasting, and storage condition effect
    , , , , , , , and .
    Journal of Food Engineering, , vol. 173, pp. 59–68.
    [iris] [doi]

  38. Effects of Continuous Exposure to Ozone Gas and Electrolyzed Water on the Skin Hardness of Table and Wine Grape Varieties
    , , , , , , , , , , and .
    Journal of Texture Studies, , vol. 47, pp. 40–48.
    [iris] [doi]

  39. Phenolic substances, flavor compounds, and textural properties of three native Romanian wine grape varieties
    , , , , , , , and .
    International Journal of Food Properties, , vol. 19, pp. 76–98.
    [iris] [doi]

  40. Relationships between skin flavonoid content and berry physical-mechanical properties in four red wine grape cultivars (Vitis vinifera L.)
    , , , , , , , and .
    Scientia Horticulturae, , vol. 197, pp. 272–279.
    [iris] [doi]

  41. Impact of maceration enzymes on skin softening and relationship with anthocyanin extraction in winegrapes with different anthocyanin profiles
    , , , , and .
    Food Research International, , vol. 71, pp. 50–57.
    [iris] [doi]

  42. Influence of different berry thermal treatment conditions, grape anthocyanin profile, and skin hardness on the extraction of anthocyanin compounds in the colored grape juice production
    , , , , , , and .
    Food Research International, , vol. 77, pp. 584–590.
    [iris] [doi]

  43. Progressive Pearling of Barley Kernel: Chemical Characterization of Pearling Fractions and Effect of Their Inclusion on the Nutritional and Technological Properties of Wheat Bread
    , , , , , , , , , and .
    Journal of Agricultural and Food Chemistry, , vol. 63, pp. 5875–5884.
    [iris] [doi]

  44. Investigating the use of gradient boosting machine, random forest and their ensemble to predict skin flavonoid content from berry physical-mechanical characteristics in wine grapes
    , , , , , , , and .
    Computers and Electronics in Agriculture, , vol. 117, pp. 186–193.
    [iris] [doi]

  45. Experimental characterization and numerical modeling of the compressive mechanical behavior of hazelnut kernels
    , , , and .
    Journal of Food Engineering, , vol. 166, pp. 364–369.
    [iris] [doi]

  46. Hull-less barley pearling fractions: Nutritional properties and their effect on the functional and technological quality in bread-making
    , , , , , , , , and .
    Journal of Cereal Science, , vol. 65, pp. 48–56.
    [iris] [doi]

  47. Berry density and size as factors related to the physicochemical characteristics of Muscat Hamburg table grapes (Vitis vinifera L.)
    , , and .
    Food Chemistry, , vol. 173, pp. 105–113.
    [iris] [doi]

  48. Anthocyanin yield and skin softening during maceration, as affected by vineyard row orientation and grape ripeness of Vitis vinifera L. cv. Shiraz
    , , , and .
    Food Chemistry, , vol. 174, pp. 8–15.
    [iris] [doi]

  49. Relationship between agronomic parameters, phenolic composition of grape skin and texture properties of Vitis vinifera L. cv. Tempranillo
    , , , , , , and .
    Journal of Agricultural and Food Chemistry, , vol. 63, pp. 7663–7669.
    [iris] [doi]

  50. Winegrape berry skin thickness determination: comparison between histological observation and texture analysis determination
    , , , , and .
    Italian Journal of Food Science, , vol. 27, pp. 136–141.
    [iris] [doi]

  51. Assessement of sensory firmness and crunchiness of table grapes by acoustic and mechanical properties
    , , , , , and .
    Australian Journal of Grape and Wine Research, , vol. 21, pp. 213–225.
    [iris] [doi]

  52. Impact of several pre-treatments on the extraction of phenolic compounds in winegrape varieties with different anthocyanin profile and skin mechanical properties
    , , , , , , , and .
    Journal of Agricultural and Food Chemistry, , vol. 62, pp. 8437–8451.
    [iris] [doi]

  53. Extraction kinetics of anthocyanins from skin to pulp during carbonic maceration of winegrape berries with different ripeness levels
    , , , , and .
    Food Chemistry, , vol. 165, pp. 77–84.
    [iris] [doi]

  54. Berry heterogeneity as a possible factor affecting the potential of seed mechanical properties to classify winegrape varieties and estimate flavanols release in wine-like solution
    , , , and .
    South African Journal of Enology and Viticulture, , vol. 35, pp. 20–42.
    [iris] [doi]

  55. Selection of a mechanical property for the flesh firmness of table grapes in accordance with an OIV ampelographic descriptor
    , , , , , and .
    American Journal of Enology and Viticulture, , vol. 65, pp. 206–214.
    [iris] [doi]

  56. Varietal comparison of the chemical, physical and mechanical properties of five colored table grapes
    , , , and .
    International Journal of Food Properties, , vol. 16, pp. 598–612.
    [iris] [doi]

  57. Effect of growing zone and vintage on the prediction of extractable flavanols in winegrape seeds by a FT-NIR method
    , , , and .
    Journal of Agricultural and Food Chemistry, , vol. 61, pp. 9076–9088.
    [iris] [doi]

  58. Use of instrumental acoustic parameters of winegrape seeds as possible predictors of extractable phenolic compounds
    , , , , , and .
    Journal of Agricultural and Food Chemistry, , vol. 61, pp. 8752–8764.
    [iris] [doi]

  59. Investigation of the dominance behavior of Saccharomyces cerevisiae strains during wine fermentation
    , , , and .
    International Journal of Food Microbiology, , vol. 165, pp. 156–162.
    [iris] [doi]

  60. Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction
    , , , , , , , , , and .
    Food Chemistry, , vol. 141, pp. 2549–2557.
    [iris] [doi]

  61. Yeast population diversity on grapes during on-vine withering and their dynamics in natural and inoculated fermentations in the production of icewines
    , , , , and .
    Food Research International, , vol. 54, pp. 139–147.
    [iris] [doi]

  62. Impact of different advanced ripening stages on berry texture properties of ‘Red Globe’ and ‘Crimson Seedless’ table grape cultivars (Vitis vinifera L.)
    , , , , , and .
    Scientia Horticulturae, , vol. 160, pp. 313–319.
    [iris] [doi]

  63. Influence of different thermohygrometric conditions on changes in instrumental texture properties and phenolic composition during postharvest withering of Corvina winegrapes (Vitis vinifera L.)
    , , , , and .
    Drying Technology, , vol. 31, pp. 549–564.
    [iris] [doi]

  64. Physico-mechanical evaluation of the aptitude of berries of red winegrape varieties to resist the compression in carbonic maceration vinification
    , , , , , , and .
    International Journal of Food Science and Technology, , vol. 48, pp. 817–825.
    [iris] [doi]

  65. Comparative study of the resveratrol content in 21 italian red grape varieties
    , , , , , , and .
    South African Journal of Enology and Viticulture, , vol. 34, pp. 30–35.
    [iris] [doi]

  66. Effect of the cluster heterogeneity on mechanical properties, chromatic indices and chemical composition of Italia table grapes berries (Vitis vinifera L.) sorted by flotation
    , , , , , and .
    International Journal of Food Science and Technology, , vol. 48, pp. 103–113.
    [iris] [doi]

  67. Changes in varietal volatile composition during shelf-life of two types of aromatic red sweet Brachetto sparkling wines
    , , , , , and .
    Food Research International, , vol. 48, pp. 491–498.
    [iris] [doi]

  68. Changes in acoustic and mechanical properties of Cabernet sauvignon seeds during ripening
    , , and .
    American Journal of Enology and Viticulture, , vol. 63, pp. 413–418.
    [iris] [doi]

  69. CIEL*a*b* parameters of white dehydrated grapes as quality markers according to chemical composition, volatile profile and mechanical properties
    , , , , , , and .
    Analytica Chimica Acta, , vol. 732, pp. 105–113.
    [iris] [doi]

  70. Varietal relationship between skin break force and off-vine withering process for winegrapes
    , , , , and .
    Drying Technology, , vol. 30, pp. 726–732.
    [iris] [doi]

  71. Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentations
    , , , , , , , and .
    Applied and Environmental Microbiology, , vol. 78, pp. 1987–1994.
    [iris] [doi]

  72. Assessment of physicochemical differences in Nebbiolo grape berries from different production areas sorted by flotation
    , , , , and .
    American Journal of Enology and Viticulture, , vol. 63, pp. 195–204.
    [iris] [doi]

  73. Optimization of a method based on the simultaneous measurement of acoustic and mechanical properties of winegrape seeds for the determination of the ripening stage
    , , , , and .
    Journal of Agricultural and Food Chemistry, , vol. 60, pp. 9006–9016.
    [iris] [doi]

  74. Rapid methods for the evaluation of total phenol content and extractability in intact grape seeds of Cabernet-Sauvignon: instrumental mechanical properties and FT-NIR spectrum
    , , , , , , and .
    Journal International des Sciences de la Vigne et du Vin, , vol. 46, pp. 29–40.
    [iris] [doi]

  75. Instrumental texture analysis parameters as winegrapes varietal markers and ripeness predictors
    , , and .
    International Journal of Food Properties, , vol. 14, pp. 1318–1329.
    [iris] [doi]

  76. Comparative study of texture properties, color characteristics and chemical composition of ten white table grape varieties
    , , and .
    American Journal of Enology and Viticulture, , vol. 62, pp. 49–56.
    [iris] [doi]

  77. Evolution of the phenolic content and extractability indices during ripening of Nebbiolo grapes from the Piedmont growing areas over six consecutive years
    , , , , and .
    South African Journal of Enology and Viticulture, , vol. 32, pp. 229–241.
    [iris] [doi]

  78. Influence of grape density and harvest date on the changes in phenolic composition, phenol extractability indices and instrumental texture properties during ripening
    , , , , , and .
    Journal of Agricultural and Food Chemistry, , vol. 59, pp. 8796–8805.
    [iris] [doi]

  79. Berry skin thickness as main texture parameter to predict anthocyanin extractability in winegrapes
    , , and .
    LWT - Food Science and Technology, , vol. 44, pp. 392–398.
    [iris] [doi]

  80. Possible use of texture characteristics of winegrapes as markers for zoning and their relationship with anthocyanin extractability index
    , , , and .
    International Journal of Food Science and Technology, , vol. 46, pp. 386–394.
    [iris] [doi]

  81. Influence of the skin hardness on the wine-grape dehydration kinetics
    , , , and .
    Journal of the Science of Food and Agriculture, , vol. 91, pp. 505–511.
    [iris] [doi]

  82. Modifications of mechanical characteristics and phenolic composition in berry skins and seeds of Mondeuse winegrapes throughout on-vine drying process
    , , and .
    Journal of the Science of Food and Agriculture, , vol. 89, pp. 1973–1980.
    [iris] [doi]

Journal articles without DOI

  1. Trattamenti con lieviti e qualità dell‘uva
    , , , , and .
    Millevigne, , vol. 2.
    [iris]

  2. L'ozono migliora la qualità aromatica delle uve bianche
    , , and .
    OICCE Times, , vol. 78, pp. 27–30.
    [iris]

  3. I lieviti e la gestione dell'ossigeno nelle vinificazioni in bianco e in rosso
    and .
    OICCE Times, , vol. 73, pp. 19–24.
    [iris]

  4. Applicazione fogliare di specifici lieviti secchi inattivi e qualità dell'uva
    , , , , , , , and .
    VVQ, , vol. 3, pp. 52–55.
    [iris]

  5. Il Nebbiolo e la ricerca enologica
    , , and .
    L'Enologo, , vol. 9, pp. 26–32.
    [iris]

  6. Metodi analitici strumentali rapidi nella valutazione della qualità delle uve
    , , , , , and .
    Millevigne, , vol. 3, pp. 20–22.
    [iris]

  7. Temperatura e shelf life dell’Asti Docg
    , , , , and .
    VQ, , vol. 9, pp. 52–54.
    [iris]

  8. Caratterizzazione tecnologica e compositiva di formaggi ovi-caprini piemontesi
    , , , , , and .
    Quaderni della Regione Piemonte. Agricoltura, , vol. 77, pp. 39–44.
    [iris]

  9. Parametri meccanici e acustici: nuovi indici di maturità e qualità delle uve
    , , , , and .
    L'Assaggiatore, , vol. 34 (2), pp. 5–7.
    [iris]

  10. Esperienze di macerazione su vini rossi piemontesi
    , , , , and .
    OICCE Times, , vol. 50, pp. 21–26.
    [iris]

  11. Il colore del vino: prevedere, estrarre, conservare
    , , , , and .
    Infowine, , vol. 6, pp. 1–9.
    [iris]

  12. Bollicine: i segreti di un successo
    , , , , and .
    Millevigne, , vol. 6, pp. 21–24.
    [iris]

Book Chapters

  1. SO₂ in wines: rational use and possible alternatives
    , , , , and .
    Chapter in Red Wine Technology (Antonio Morata, ed.), published by Academic Press, , pp. 309–321. ISBN 9780128143995.
    [iris] [doi]

  2. Grape maturity and selection: automatic grape selection
    , , and .
    Chapter in Red Wine Technology (Antonio Morata, ed.), published by Academic Press, , pp. 1–16. ISBN 9780128143995.
    [iris] [doi]

  3. Le tappe recenti nella storia della determinazione del grado alcolico
    , , , and .
    Chapter in VitEnda 2018, published by Vit. En., , pp. 294–297.
    [iris]

  4. Trattamenti dell’uva da vino post-raccolta con ozono gassoso e acqua ozonizzata
    , , , , , , , , , , and .
    Chapter in VitEnda 2017, published by Vit. En., , pp. 298–299.
    [iris]

  5. L'innovazione nel processo di vinificazione
    , , and .
    Chapter in L'evoluzione dell'industria alimentare (Sebastiano Porretta, ed.), published by Chiriotti Editori, , pp. 49–82. ISBN 9788896027288.
    [iris]

  6. Relazioni tra appassimento e proprietà meccaniche delle uve
    , , , , , , and .
    Chapter in VitEnda 2014, published by Vit. En., , pp. 260–261.
    [iris]

  7. Opportunità normative per la valorizzazione dei processi e delle produzioni enologiche
    , , , , , , , , , , , , , , , and .
    Chapter in VitEnda 2013, published by Vit. En., , pp. 306–307.
    [iris]

  8. Il colore del vino rosso: una qualità da preservare
    , , , , , , , and .
    Chapter in VitEnda 2012, published by Vit. En., , pp. 292–293.
    [iris]

  9. La tecnica FT-NIR nella valutazione rapida delle uve rosse
    , , , , , , and .
    Chapter in VitEnda 2011, published by Vit. En., , pp. 118–119.
    [iris]

  10. Drying on vine: parametri meccanici delle uve per la produzione degli ice-wines
    , , , , , , , , , , , and .
    Chapter in VitEnda 2010, published by Vit. En., , pp. 290–291.
    [iris]

Proceedings and Conferences

  1. Survey on the variability in the composition and phenolic profile of the main monovarietal Italian red wines
    , , , , , , , and .
    In OenoIVAS 2019 Book of Abstracts, published by ISVV Université de Bordeaux, , pp. 350.
    [iris]

  2. Role of grape anthocyanin traits on the impact of oenological tannins addition in the first stage of red wine maceration
    , , , , , and .
    In OenoIVAS 2019 Book of Abstracts, published by ISVV Université de Bordeaux, , pp. 348.
    [iris]

  3. First investigations on the oenological potential of Freisa red grapes: physico-chemical properties of grapes from five different Piedmont growing locations and of the produced wines
    , , , and .
    In OenoIVAS 2019 Book of Abstracts, published by ISVV Université de Bordeaux, , pp. 320.
    [iris]

  4. Changes in skin flavanol composition as response to ozone-induced stress during postharvest dehydration of red winegrapes with different phenolic profile
    , , , , , and .
    In OenoIVAS 2019 Book of Abstracts, published by ISVV Université de Bordeaux, , pp. 300.
    [iris]

  5. Phenolic parameters explaining different astringency properties in red wines
    , , , , , , , , , and .
    In OenoIVAS 2019 Book of Abstracts, published by ISVV Université de Bordeaux, , pp. 273.
    [iris]

  6. Influence of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae on malolactic fermentation by Lactobacillus plantarum and Oenococcus oeni in wines
    , , , , , , , , and .
    In OenoIVAS 2019 Book of Abstracts, published by ISVV Université de Bordeaux, , pp. 136.
    [iris]

  7. Potenzialità enologiche delle Malvasie in Piemonte
    , , and .
    In Atti Sesto Simposio Internazionale delle Malvasie nel bacino del Mediterraneo, published by Laore Sardegna - Agenzia regionale per lo sviluppo in agricoltura, , pp. 35.
    [iris]

  8. Changes in volatile compounds of aromatic white winegrapes as response to postharvest short-term ozone treatments
    , , , , and .
    In International Congress on Grapevine and Wine Sciences Book of Abstracts, published by Instituto de Ciencias de la Vid y del Vino, , pp. 228.
    [iris]

  9. Ozone-induced changes in the skin flavanol composition of red winegrapes during dehydration
    , , , , , and .
    In International Congress on Grapevine and Wine Sciences Book of Abstracts, published by Instituto de Ciencias de la Vid y del Vino, , pp. 227.
    [iris]

  10. Microbial diversity and interactions and wines quality
    , , , and .
    In Macrowine 2018 Book of Abstracts, , pp. 47.
    [iris]

  11. Aroma profile and composition of Barbera wines fermented with ten different couples of Starmerella bacillaris and Saccharomyces cerevisiae
    , , , , , and .
    In Macrowine 2018 Book of Abstracts, published by Universidad de Zaragoza, , pp. 165.
    [iris]

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