Giovanni Luzzini

Contribution of non-Saccharomyces yeasts to wine volatile and sensory diversity: A study on Lachancea thermotolerans, Metschnikowia spp. and Starmerella bacillaris strains isolated in Italy

Renato L. Binati, Wilson José Fernandes Lemos, Giovanni Luzzini et al. · International Journal of Food Microbiology · 2019 · 178 citations

Food Fermentation, Non-saccharomyces Yeasts, Yeast +6

Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea

Nicola Ferremi Leali, Renato L. Binati, Francesco Martelli et al. · Foods · 2022 · 37 citations · Full text

Influence of grape composition and origin, yeast strain and spontaneous fermentation on aroma profile of Corvina and Corvinone wines

Giovanni Luzzini, Davide Slaghenaufi, Francesca Pasetto et al. · LWT · 2021 · 34 citations

Food Fermentation, Flavoromics, Wine Tasting +5

Influence of Different Modalities of Grape Withering on Volatile Compounds of Young and Aged Corvina Wines

Davide Slaghenaufi, Anita Boscaini, Alessandro Prandi et al. · Molecules · 2020 · 28 citations · Full text

The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines

Silvia Carlin, Maurizio Piergiovanni, Elisabetta Pittari et al. · Food Research International · 2022 · 26 citations · Full text

Flavoromics, Food Analysis, Food Chemistry +18