Nitrogen maceration of wine grape: An alternative and sustainable technique to carbonic maceration

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

(2021) Alessandro Bianchi et al.   Foods

Comparing the Effects of Different Unsaturated Fatty Acids on Fermentation Performance of Saccharomyces cerevisiae and Aroma Compounds during Red Wine Fermentation

(2019) Pei-Tong Liu et al.   MOLECULES

Growth and metabolite production of a grape sour rot yeast-bacterium consortium on different carbon sources

(2019) L. Pinto et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of ‘Muscat Hamburg’ Wine

(2019) Yu-Shu Zhang et al.   MOLECULES

Increase of medium-chain fatty acid ethyl ester content in mixed H. uvarum/S. cerevisiae fermentation leads to wine fruity aroma enhancement

(2018) Kai Hu et al.   FOOD CHEMISTRY

Hypoxia in grape berries: the role of seed respiration and lenticels on the berry pedicel and the possible link to cell death

(2018) Zeyu Xiao et al.   JOURNAL OF EXPERIMENTAL BOTANY

Influence of microbial communities on the chemical and sensory features of Falanghina sweet passito wines

(2018) Francesca De Filippis et al.   FOOD RESEARCH INTERNATIONAL

Effect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines

(2018) Belén Ayestarán et al.   FOOD CHEMISTRY

Yeast's balancing act between ethanol and glycerol production in low-alcohol wines

(2017) Hugh D. Goold et al.   Microbial Biotechnology

Management of postharvest grape withering to optimise the aroma of the final wine: A case study on Amarone

(2016) A. Bellincontro et al.   FOOD CHEMISTRY

Effect of harvest time on table grape quality during on-vine storage

(2015) Francesca Piazzolla et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Extraction kinetics of anthocyanins from skin to pulp during carbonic maceration of winegrape berries with different ripeness levels

(2014) Caterina Pace et al.   FOOD CHEMISTRY

Two Novel Anoxia-Induced Ethylene Response Factors That Interact with Promoters of Deastringency-Related Genes from Persimmon

(2014) Ting Min et al.   PLoS One

Effect of Ethanol on Grape Seed Proanthocyanidin Extraction

(2011) A. Hernandez-Jimenez et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Electronic nose to study postharvest dehydration of wine grapes

(2010) Marco Santonico et al.   FOOD CHEMISTRY

Modulation of the glycerol and ethanol syntheses in the yeast Saccharomyces kudriavzevii differs from that exhibited by Saccharomyces cerevisiae and their hybrid

(2010) F. Noé Arroyo-López et al.   FOOD MICROBIOLOGY

Effects of off-vine bunches shading and cryomaceration on free and glycosilated flavours of Malvasia delle Lipari wine

(2010) Paola Piombino et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Peach (Prunus Persica) Fruit Response to Anoxia: Reversible Ripening Delay and Biochemical Changes

(2010) María V. Lara et al.   PLANT AND CELL PHYSIOLOGY