D. Di Gennaro

Maceration with stems contact fermentation: Effect on proanthocyanidins compounds and color in Primitivo red wines

Serafino Suriano, Vittorio Alba, Luigi Tarricone et al. · Food Chemistry · 2015 · 49 citations

Food Chemistry, Proanthocyanidins Compounds, Food Fermentation +8

The invasive mosquito Aedes japonicus japonicus is spreading in northeastern Italy

Fabrizio Montarsi, Simone Martini, Alice Michelutti et al. · Parasites & Vectors · 2019 · 49 citations · Full text

Genotype/rootstocks effect on the expression of anthocyanins and flavans in grapes and wines of Greco Nero n. ( Vitis vinifera L.)

Serafino Suriano, Vittorio Alba, D. Di Gennaro et al. · Scientia Horticulturae · 2016 · 27 citations

Genotype/rootstocks Effect, Botany, Greco Nero N. +5

Major phenolic and volatile compounds and their influence on sensorial aspects in stem-contact fermentation winemaking of Primitivo red wines

Serafino Suriano, Vittorio Alba, D. Di Gennaro et al. · Journal of Food Science and Technology · 2016 · 21 citations · Full text

Food Chemistry, Volatile Compounds, Food Fermentation +7

Effects of Skin Maceration Time on the Phenolic and Sensory Characteristics of Bombino Nero Rosé Wines

Serafino Suriano, Teodora Basile, Luigi Tarricone et al. · Italian Journal of Agronomy · 2015 · 14 citations · Full text