Ugliano, Maurizio

Ugliano, Maurizio  

DIPARTIMENTO DI BIOTECNOLOGIE  

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Risultati 1 - 20 di 51 (tempo di esecuzione: 0.016 secondi).
Titolo Data di pubblicazione Autore(i) File
Analysis and formation of key sulfur aroma compounds in wine 1-gen-2011 Herderich, M. J.; Francis, I. L.; Ugliano, Maurizio; Siebert, T. E.; Jeffery, D. W.
Approaches to the classification of wine aroma ageing potential. Applications to the case of terpenoids in Valpolicella red wines 1-gen-2022 Luzzini, Giovanni; Slaghenaufi, Davide; Ugliano, Maurizio
Assessment of yeasts for apple juice fermentation and production of cider volatile compounds 1-gen-2019 Lorenzini, M.; Simonato, B.; Slaghenaufi, Davide; Ugliano, M.; Zapparoli, G.
Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts 1-gen-2007 Vilanova, M.; Ugliano, M.; Varela, C.; Siebert, T.; Pretorius, I.; Henschke, P.
Changes in chemical and sensory properties of Amarone wine produced by Penicillium infected grapes 1-gen-2018 Zapparoli, Giacomo; Lorenzini, Marilinda; Tosi, Emanuele; Azzolini, Michela; Slaghenaufi, Davide; Ugliano, Maurizio; Simonato, Barbara
Comparison of inorganic and organic nitrogen supplementation of grape juice - Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast 1-gen-2011 Diego, Torrea; Cristian, Varela; Ugliano, Maurizio; Carmen, Ancin Azpilicueta; Leigh Francis, I.; Paul, A. Henschke
Comparison of three methods for accurate quantification of hydrogen sulfide during fermentation 1-gen-2010 Ugliano, Maurizio; Henschke,
Contribution of cysteine and glutathione conjugates to the formation of the volatile thiols 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA) during fermentation by Saccharomyces cerevisiae 1-gen-2011 Winter, Gal; Van Der Westhuizen, Tertius; Higgins, Vincent; Curtin, Christopher; Ugliano, Maurizio
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 1-gen-2020 Binati, Renato L.; Lemos Junior, Wilson J. F.; Luzzini, Giovanni; Slaghenaufi, Davide; Ugliano, Maurizio; Torriani, Sandra
Critical Oxygen Levels Affecting Wine Aroma: Relevant Sensory Attributes, Related Aroma Compounds, and Possible Mechanisms 1-gen-2015 Ugliano, Maurizio; Bégrand, Stéphanie; Diéval, Jean-Baptiste; Vidal, Stéphane
Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices 1-gen-2021 Giacosa, Simone; Parpinello, Giuseppina Paola; Río Segade, Susana; Ricci, Arianna; Paissoni, Maria Alessandra; Curioni, Andrea; Marangon, Matteo; Mattivi, Fulvio; Arapitsas, Panagiotis; Moio, Luigi; Piombino, Paola; Ugliano, Maurizio; Slaghenaufi, Davide; Gerbi, Vincenzo; Rolle, Luca; Versari, Andrea
Effects of rehydration nutrients on H2S metabolism and formation of volatile sulfur compounds by the wine yeast VL3 1-gen-2011 Winter, G. a. b; Henschke, ; Higgins, P. A. b. and; C, ; Ugliano, Maurizio; Curtin, M. b. d. and
Electrochemical Approaches for Rapid Characterization of Oxidizable Compounds in Different Oak Alternatives 1-gen-2021 Wirth, J('(e))remie; Slaghenaufi, Davide; Vidal, St('(e))phane; Ugliano, Maurizio
Evaluation of oxygen exposure levels and polyphenolic content of red wines using an electronic panel formed by an electronic nose and an electronic tongue 1-gen-2014 Rodriguez Mendez, M. L.; Apetrei, ; Gay, C; Medina, Plaza; M., Saja; Vidal, J. A.; Aagaard, S.; Ugliano, Maurizio; Wirth, M.; Cheynier, J.
Evolution of 3-mercaptohexanol, hydrogen sulfide, and methyl mercaptan during bottle storage of Sauvignon blanc wines. Effect of glutathione, copper, oxygen exposure, and closure-derived oxygen 1-gen-2011 Ugliano, Maurizio; Kwiatkowski, Mariola; Vidal, Stephane; Capone, Dimitra; Siebert, Tracey; Dieval, Jean baptiste; Aagaard, Olav; Waters, Elizabeth
Evolution of phenolic compounds and astringency during aging of red wine: Effect of oxygen exposure before and after bottling 1-gen-2013 Gambuti, Angelita; Rinaldi, Alessandra; Ugliano, Maurizio; Moio, Luigi
Fate of Grape-Derived Terpenoids in Model Systems Containing Active Yeast Cells 1-gen-2020 Slaghenaufi, Davide; Indorato, Carla; Troiano, Eleonora; Luzzini, Giovanni; Felis, Giovanna E; Ugliano, Maurizio
Fermentation and post-fermentation factors affecting odor-active sulfur compounds during wine bottle storage 1-gen-2012 Ugliano, Maurizio; Henschke, ; Waters, P. A. b. and
Fermentative and post-fermentative oxygenation of Corvina red wine: influence on phenolic and volatile composition, colour and wine oxidative response 1-gen-2020 Picariello, Luigi; Slaghenaufi, Davide; Ugliano, Maurizio
Formation of damascenone under both commercial and model fermentation conditions 1-gen-2011 Lloyd, N. D. R. a. b. c; Capone, ; Ugliano, Maurizio; Taylor, M. c. and; Skouroumounis, D. K. a. and; Sefton, G. K. a. and; Elsey, M. A. a. and