Francesco Maioli

Schizosaccharomyces japonicus/Saccharomyces cerevisiae mixed starter cultures: New perspectives for the improvement of Sangiovese aroma, taste, and color stability

Lorenzo Portaro, Francesco Maioli, Valentina Canuti et al. · LWT · 2021 · 22 citations · Full text

Agriculture, Food Science, Microbiology +17

Monitoring of Sangiovese Red Wine Chemical and Sensory Parameters along One-Year Aging in Different Tank Materials and Glass Bottle

Francesco Maioli, Monica Picchi, Lorenzo Guerrini et al. · ACS Food Science & Technology · 2022 · 18 citations · Full text

Agriculture, Chemistry, Food Science +17

Kinetic modeling of a Sangiovese wine’s chemical and physical parameters during one-year aging in different tank materials

Lorenzo Guerrini, Francesco Maioli, Monica Picchi et al. · European Food Research and Technology · 2022 · 13 citations · Full text

Agriculture, Chemistry, Materials Science +17

A Methodological Approach to Assess the Effect of Organic, Biodynamic, and Conventional Production Processes on the Intrinsic and Perceived Quality of a Typical Wine: The Case Study of Chianti DOCG

Francesco Maioli, Monica Picchi, Valentina Millarini et al. · Foods · 2021 · 11 citations · Full text

Agriculture, Enology, Food Science +17