Diego Piccardo

Anthocyanin profile of young red wines of Tannat, Syrah and Merlot made using maceration enzymes and cold soak

Gustavo González‐Neves, Guzmán Favre, Diego Piccardo et al. · International Journal of Food Science & Technology · 2015 · 43 citations

Food Chemistry, Botany, Biochemistry +13

Influence of the use of unripe grapes to reduce ethanol content and pH on the color, polyphenol and polysaccharide composition of conventional and hot macerated Pinot Noir and Tannat wines

Diego Piccardo, Guzmán Favre, Olga Pascual et al. · European Food Research and Technology · 2019 · 42 citations

Food Chemistry, Polysaccharide Composition, Unripe Grapes +7

New acylated flavonols identified in Vitis vinifera grapes and wines

Guzmán Favre, Gustavo González‐Neves, Diego Piccardo et al. · Food Research International · 2018 · 37 citations

Food Chemistry, Biosynthesis, Phytochemistry +2

Selectivity of pigments extraction from grapes and their partial retention in the pomace during red-winemaking

Guzmán Favre, Isidro Hermosín‐Gutiérrez, Diego Piccardo et al. · Food Chemistry · 2018 · 30 citations

Food Chemistry, Engineering, Botany +9

Stilbenes in grapes and wines of Tannat, Marselan and Syrah from Uruguay

Guzmán Favre, Diego Piccardo, Gómez-Alonso Sergio et al. · OENO One · 2020 · 10 citations · Full text

Food Chemistry, Stilbene Concentrations, Agricultural Chemistry +13