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

Piergiorgio Comuzzo, Lara Tat, A. Tonizzo, +1

Food Chemistry

Food ChemistryWine Aroma VolatilityVolatile CompoundsFood FermentationSecondary Metabolite +4

Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality

Iris Loira, António Morata, Piergiorgio Comuzzo, +4

Food Research International

Food FermentationSequential FermentationsSchizosaccharomyces PombeBiotechnologyYeast +2

Effect of water deficit and severe shoot trimming on the composition of<i>V</i><i>itis vinifera</i> L. Merlot grapes and wines

José Herrera, Barbara Bucchetti, Paolo Sabbatini, +5

Australian Journal of Grape and Wine Research

EngineeringBotanyAgricultural EconomicsPlant PathologyRipening +14

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, +1

Food Chemistry

Wine Headspace AnalysisGas ChromatographyMass SpectrometryAnalytical ChemistryFlame Ionization Detection +5

Antioxidant properties of different products and additives in white wine

Piergiorgio Comuzzo, Franco Battistutta, Marco Vendrame, +3

Food Chemistry

Food ChemistryFood Bioactive CompoundWine PerceptionWine TastingWhite Wine +3

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

Lara Tat, Piergiorgio Comuzzo, Franco Battistutta, +1

Journal of Agricultural and Food Chemistry

Pulsed electric field processing of white grapes (cv. Garganega): Effects on wine composition and volatile compounds

Piergiorgio Comuzzo, Marco Marconi, Gianmaria Zanella, +1

Food Chemistry

Food ChemistryVolatile CompoundsHealth SciencesWine TastingPulsed Electric Field +2

Potential of high pressure homogenization to induce autolysis of wine yeasts

Piergiorgio Comuzzo, Sonia Calligaris, Lucilla Iacumin, +3

Food Chemistry

High Pressure HomogenizationEngineeringBiochemical EngineeringBiotechnologyYeast +2

Nanoemulsions as delivery systems of hydrophobic silybin from silymarin extract: Effect of oil type on silybin solubility, in vitro bioaccessibility and stability

Sonia Calligaris, Piergiorgio Comuzzo, Francesca Bot, +4

LWT

NanomedicineEngineeringMedicineHydrophobic SilybinMicroemulsion +6

Interactions between yeast autolysates and volatile compounds in wine and model solution

Piergiorgio Comuzzo, Lara Tat, Dennis Fenzi, +3

Food Chemistry

Food ChemistryVolatile CompoundsBiochemistryFood FermentationFlavoromics +4