R. Zironi

Resveratrol content of some wines obtained from dried Valpolicella grapes: Recioto and Amarone

Emilio Celotti, Roberto Ferrarini, R. Zironi et al. · Journal of Chromatography A · 1996 · 146 citations

Valpolicella Grapes, Resveratrol Content, Polyphenolics +1

Higher alcohol and acetic acid production by apiculate wine yeasts

P. Romano, Giovanna Suzzi, Giuseppe Comi et al. · Journal of Applied Bacteriology · 1992 · 135 citations

Biosynthesis, Engineering, Food Fermentation +10

Molecular Detection and Identification of<i>Brettanomyces</i>/<i>Dekkera bruxellensis</i>and<i>Brettanomyces</i>/<i>Dekkera anomalus</i>in Spoiled Wines

Luca Cocolin, Kalliopi Rantsiou, Lucilla Iacumin et al. · Applied and Environmental Microbiology · 2004 · 119 citations · Full text

Volatile metabolites produced in wine by mixed and sequential cultures of Hanseniaspora guilliermondii or Kloeckera apiculata and Saccharomyces cerevisiae

R. Zironi, P. Romano, Giovanna Suzzi et al. · Biotechnology Letters · 1993 · 99 citations

Biology, Biosynthesis, Sequential Cultures +8

Glycerol and other fermentation products of apiculate wine yeasts

P. Romano, Giovanna Suzzi, Giuseppe Comi et al. · Journal of Applied Microbiology · 1997 · 87 citations

Food Chemistry, Apiculate Wine Yeasts, Biosynthesis +10