Giacomo Buscioni

Effect of Saccharomyces cerevisiae and Candida zemplinina on quercetin, vitisin A and hydroxytyrosol contents in Sangiovese wines

Yuri Romboli, Silvia Mangani, Giacomo Buscioni et al. · World Journal of Microbiology and Biotechnology · 2015 · 42 citations

Food Chemistry, Industrial Mycology, Food Fermentation +9

Vine vigour modulates bunch microclimate and affects the composition of grape and wine flavonoids: an unmanned aerial vehicle approach in a Sangiovese vineyard in Tuscany

Yuri Romboli, Salvatore Filippo Di Gennaro, Silvia Mangani et al. · Australian Journal of Grape and Wine Research · 2017 · 35 citations · Full text

Plant Analysis, Precision Agriculture, Remote Sensing Technique +12

The Biodiversity of Saccharomyces cerevisiae in Spontaneous Wine Fermentation: The Occurrence and Persistence of Winery-Strains

Lisa Granchi, Donatella Ganucci, Giacomo Buscioni et al. · Fermentation · 2019 · 33 citations · Full text

Microbial Evolution, Spontaneous Wine Fermentations, Fungal Diversity +17

Effects of Microbial Populations on Anthocyanin Profile of Sangiovese Wines Produced in Tuscany, Italy

Silvia Mangani, Giacomo Buscioni, Luca Collina et al. · American Journal of Enology and Viticulture · 2011 · 29 citations

Biology, Malolactic Bacteria, Food Fermentation +13

Influence of Interannual Meteorological Variability on Yeast Content and Composition in Sangiovese Grapes

Lorenzo Brilli, Giacomo Buscioni, Marco Moriondo et al. · American Journal of Enology and Viticulture · 2014 · 13 citations

Engineering, Botany, Agricultural Economics +21