Franco Battistutta

Yeast derivatives (extracts and autolysates) in winemaking: Release of volatile compounds and effects on wine aroma volatility

Piergiorgio Comuzzo, Lara Tat, A. Tonizzo et al. · Food Chemistry · 2005 · 149 citations

Food Chemistry, Wine Aroma Volatility, Volatile Compounds +6

Volatile metabolites produced in wine by mixed and sequential cultures of Hanseniaspora guilliermondii or Kloeckera apiculata and Saccharomyces cerevisiae

R. Zironi, P. Romano, Giovanna Suzzi et al. · Biotechnology Letters · 1993 · 99 citations

Biology, Biosynthesis, Sequential Cultures +8

Optimization of wine headspace analysis by solid-phase microextraction capillary gas chromatography with mass spectrometric and flame ionization detection

Lara Tat, Piergiorgio Comuzzo, Iva Stolfo et al. · Food Chemistry · 2005 · 58 citations

Wine Headspace Analysis, Gas Chromatography, Mass Spectrometry +7

Antioxidant properties of different products and additives in white wine

Piergiorgio Comuzzo, Franco Battistutta, Marco Vendrame et al. · Food Chemistry · 2014 · 55 citations

Food Chemistry, Food Bioactive Compound, Wine Perception +5

Sweet-like Off-flavor in Aglianico del Vulture Wine:  Ethyl Phenylacetate as the Mainly Involved Compound

Lara Tat, Piergiorgio Comuzzo, Franco Battistutta et al. · Journal of Agricultural and Food Chemistry · 2007 · 50 citations