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Items: 8

1.

Effect of mixed species alcoholic fermentation on growth and malolactic activity of lactic acid bacteria.

Englezos V, Cachón DC, Rantsiou K, Blanco P, Petrozziello M, Pollon M, Giacosa S, Río Segade S, Rolle L, Cocolin L.

Appl Microbiol Biotechnol. 2019 Sep;103(18):7687-7702. doi: 10.1007/s00253-019-10064-1. Epub 2019 Aug 6.

PMID:
31388732
2.

Saccharomyces cerevisiae-Starmerella bacillaris strains interaction modulates chemical and volatile profile in red wine mixed fermentations.

Englezos V, Pollon M, Rantsiou K, Ortiz-Julien A, Botto R, Río Segade S, Giacosa S, Rolle L, Cocolin L.

Food Res Int. 2019 Aug;122:392-401. doi: 10.1016/j.foodres.2019.03.072. Epub 2019 Apr 1.

PMID:
31229092
3.

Impact of specific inactive dry yeast application on grape skin mechanical properties, phenolic compounds extractability, and wine composition.

Giacosa S, Ossola C, Botto R, Río Segade S, Paissoni MA, Pollon M, Gerbi V, Rolle L.

Food Res Int. 2019 Feb;116:1084-1093. doi: 10.1016/j.foodres.2018.09.051. Epub 2018 Sep 24.

PMID:
30716892
4.

Grape VOCs Response to Postharvest Short-Term Ozone Treatments.

Río Segade S, Vilanova M, Pollon M, Giacosa S, Torchio F, Rolle L.

Front Plant Sci. 2018 Dec 11;9:1826. doi: 10.3389/fpls.2018.01826. eCollection 2018.

5.

Use of density sorting for the selection of aromatic grape berries with different volatile profile.

Pollon M, Torchio F, Giacosa S, Segade SR, Rolle L.

Food Chem. 2019 Mar 15;276:562-571. doi: 10.1016/j.foodchem.2018.10.040. Epub 2018 Oct 9.

PMID:
30409633
6.

Key norisoprenoid compounds in wines from early-harvested grapes in view of climate change.

Asproudi A, Ferrandino A, Bonello F, Vaudano E, Pollon M, Petrozziello M.

Food Chem. 2018 Dec 1;268:143-152. doi: 10.1016/j.foodchem.2018.06.069. Epub 2018 Jun 15.

PMID:
30064741
7.

Volatile profile of white wines fermented with sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae.

Englezos V, Rantsiou K, Cravero F, Torchio F, Pollon M, Fracassetti D, Ortiz-Julien A, Gerbi V, Rolle L, Cocolin L.

Food Chem. 2018 Aug 15;257:350-360. doi: 10.1016/j.foodchem.2018.03.018. Epub 2018 Mar 7.

8.

Ozone Improves the Aromatic Fingerprint of White Grapes.

Río Segade S, Vilanova M, Giacosa S, Perrone I, Chitarra W, Pollon M, Torchio F, Boccacci P, Gambino G, Gerbi V, Rolle L.

Sci Rep. 2017 Nov 24;7(1):16301. doi: 10.1038/s41598-017-16529-5.

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