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Simone Giacosa
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Italiano
Tag:
volatile compounds
18 September 2026
Exploring fermentative skin contact effects and post-fermentative oxidation on phenolics, aroma, and sensory characteristics in white wine
20 March 2024
Variety effect of distinct enzyme treatments during prefermentative maceration of white winegrapes on volatile organic compounds and chromatic traits
1 January 2024
Isomer composition of aroma compounds as a promising approach for wine characterization and differentiation: A review
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 February 2019
On-vine withering process of ‘Moscato bianco’ grapes: effect of cane-cut system on volatile composition
1 February 2019
Impact of specific inactive dry yeast application on grape skin mechanical properties, phenolic compounds extractability, and wine composition
11 December 2018
Grape VOCs response to postharvest short-term ozone treatments
1 January 2018
Alcohol reduction in red wines by technological and microbiological approaches: a comparative study
15 March 2017
‘Fortified’ wines volatile composition: Effect of different postharvest dehydration conditions of wine grapes cv. Malvasia moscata (
Vitis vinifera
L.)
1 January 2016
Phenolic substances, flavor compounds, and textural properties of three native Romanian wine grape varieties
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