A Statistical Approach to Describe the Ripening Evolution of Sangiovese Grapes Coming from Different Chianti Classico Sub-Areas

Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties

(2021) Isabella Taglieri et al.   Foods

Astringency subqualities and sensory perception of Tuscan Sangiovese wines

(2020) Alessandra Rinaldi et al.   OENO One

The Climate Component of Terroir

(2018) Gregory V. Jones   Elements

Scale effect of terroir under three contrasting vintages in the Chianti Classico area (Tuscany, Italy)

(2018) Simone Priori et al.   GEODERMA

Evaluating the net benefits of collective reputation: The case of Bordeaux wine

(2017) Olivier Gergaud et al.   FOOD POLICY

A Multivariate Methodological Approach to Relate Wine to Characteristics of Grape Composition: The Case of Typicality

(2016) Valentina Canuti et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Influence of vineyard altitude on Glera grape ripening (Vitis vinifera L.): effects on aroma evolution and wine sensory profile

(2016) Massimiliano Alessandrini et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Natural terroir units, Siena province, Tuscany

(2014) Simone Priori et al.   Journal of Maps

Terroir aspects of grape quality in a cool climate wine region: Relationship between water deficit, vegetative growth and berry sugar concentration

(2010) Zs. Zsófi et al.   SCIENTIA HORTICULTURAE

Elemental fingerprint of wines from the protected designation of origin Valencia

(2008) A. Gonzálvez et al.   FOOD CHEMISTRY