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GESAAF Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali

Pubblicazioni recenti

  • Canuti, V., Puccioni, S., Storchi, P., Zanoni, B., Picchi, M., & Bertuccioli, M. (2018). ENOLOGICAL ELIGIBILITY OF GRAPE CLONES BASED ON THE SIMCA METHOD: THE CASE OF THE SANGIOVESE CULTIVAR FROM TUSCANY. Italian Journal of Food Science, 30(1).

  • Picchi, M., Canuti, V., Bertuccioli, M., Anello, L., Zanoni, B. (2018) Influenza del processo enologico convenzionale e biodinamico sulle caratteristiche di vini da uve Sangiovese. Industria delle Bevande, vol.47 Maggio-Giugno 2018

  • Domizio, P., Lencioni, L., Calamai, L., Portaro, L., & Bisson, L. (2018). Evaluation of the Yeast Schizosaccharomyces japonicus for Use in Wine Production. American Journal of Enology and Viticulture, ajev-2018.

  • Fia, G., Gori, C., Bucalossi, G., Borghini, F., & Zanoni, B. (2018). A Naturally Occurring Antioxidant Complex from Unripe Grapes: The Case of Sangiovese (v. Vitis vinifera). Antioxidants, 7(2), 27.

  • P. Domizio, Y. Liu, L. Bisson, D. Barile. (2017) Cell wall polysaccharides released during the alcoholic fermentation by Schizosaccharomyces pombe and S. japonicus: quantification and characterization. Food Microbiology 61, 136-149. DOI:10.1016/j.fm.2016.08.010 ISSN:; 0740-0020.

  • Canuti, V., Picchi, M., Zanoni, B., Fia, G., & Bertuccioli, M. (2016). A multivariate methodological approach to relate wine to characteristics of grape composition: the case of typicality. American Journal of Enology and Viticulture, ajev-2016.

  • Fia G., Canuti V. and Rosi I. Evaluation of potential side activities of commercial enzyme preparations used in winemaking International Journal of Food Science & Technology Volume 49, Issue 8, pages 1902–1911 (2014).

  • P. Domizio, Y. Liu, L. Bisson, D. Barile. (2014) Use of non-Saccharomyces wine yeasts as novel sources of mannoproteins in wine. Food Microbiology 43, 5-15.

  • Canuti V., Puccioni S., Giovani G., Salmi M., Rosi I. and Bertuccioli M. Effect of oenotannin addition on the composition of Sangiovese wines from grapes with different characteristics America Journal of Enology and Viticulture, vol.63 no.2 , 220-231 (2012).

  • Domizio P., Lencioni L. (2011). Vinsanto  In:  SPECIALITY WINES, Ronald Jackson (Ed.), Adv. in Food and Nutrition Res., Steve Taylor (Series Ed.), 63:41-100. ISBN: 978-0-12-384927-4.

  • Zanoni B., Siliani S., Canuti V., Rosi I. e Bertuccioli M. A kinetic study on extraction and transformation phenomena of phenolic compounds during red wine fermentation International Journal of Food Science & Technology, Volume 45, Issue 10, pages 2080–2088, October 2010.

  • Canuti V., Conversano M., LiCalzi M., Heymann H., Matthews M.A., Ebeler S.E. (2009) Headspace solid-phase microextraction-gas chromatography-mass spectrometry for profiling free volatile compounds in Cabernet Sauvignon grapes and wines Journal of Chromatography A, 1216, 3012-3022.
 
ultimo aggiornamento: 12-Set-2018
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