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Food Research International (Ottawa, Ont.)|November 25, 2020
Chloroanisoles occurrence in wine from grapes subjected to electrolyzed water treatments in the vineyardMario Gabrielli, Vasileios Englezos, Luca Rolle, et al.
Frontiers in Plant Science|June 18, 2020
Impact of Chemical and Alternative Fungicides Applied to Grapevine cv Nebbiolo on Microbial Ecology and Chemical-Physical Grape Characteristics at HarvestKalliopi Rantsiou, Simone Giacosa, Massimo Pugliese, et al.
Food Research International (Ottawa, Ont.)|June 15, 2017
Impact of post-harvest ozone treatments on the skin phenolic extractability of red winegrapes cv Barbera and Nebbiolo (Vitis vinifera L.)Maria Alessandra Paissoni, Susana Río Segade, Simone Giacosa, et al.
Foods (Basel, Switzerland)|December 1, 2020
Can a Corn-Derived Biosurfactant Improve Colour Traits of Wine? First Insight on Its Application during Winegrape Skin Maceration versus Oenological TanninsGiulia Scalzini, Alejandro López-Prieto, Maria A Paissoni, et al.
FEMS Yeast Research|June 14, 2015
The yeast Starmerella bacillaris (synonym Candida zemplinina) shows high genetic diversity in winemaking environmentsIsabelle Masneuf-Pomarede, Elodie Juquin, Cécile Miot-Sertier, et al.
Frontiers in Microbiology|July 17, 2025
Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiaeLisa Granchi, Francesca Patrignani, Angela Bianco, et al.
Frontiers in Microbiology|April 1, 2022
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine StrainsPatrizia Romano, Gabriella Siesto, Angela Capece, et al.
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