Ugliano, Maurizio
Ugliano, Maurizio
DIPARTIMENTO DI BIOTECNOLOGIE
Analysis and formation of key sulfur aroma compounds in wine
2011-01-01 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
2022-01-01 Luzzini, Giovanni; Slaghenaufi, Davide; Ugliano, Maurizio
Assessment of yeasts for apple juice fermentation and production of cider volatile compounds
2019-01-01 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
2007-01-01 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
2018-01-01 Zapparoli, Giacomo; Lorenzini, Marilinda; Tosi, Emanuele; Azzolini, Michela; Slaghenaufi, Davide; Ugliano, Maurizio; Simonato, Barbara
Characterization of the Aroma Profile of Commercial Prosecco Sparkling Wines
2023-01-01 Slaghenaufi, Davide; Luzzini, Giovanni; Borgato, Matteo; Boscaini, Anita; Dal Cin, Andrea; Zandonà, Vittorio; Ugliano, Maurizio
Chemical and Electrochemical Assessment of Wine Lees Extracts Tested as Novel Antioxidant Additives in Model Wine
2024-01-01 De Iseppi, A.; Curioni, A.; Marangon, M.; Invincibile, D.; Slaghenaufi, D.; Ugliano, M.
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
2011-01-01 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
2010-01-01 Ugliano, Maurizio; Henschke,
Comprehensive analysis of colloid formation, distribution, and properties of monovarietal red wines using asymmetrical flow field-flow fractionation with online multidetection
2024-01-01 Marangon, Matteo; Marassi, Valentina; Roda, Barbara; Zattoni, Andrea; Reschiglian, Pierluigi; Mattivi, Fulvio; Moio, Luigi; Ricci, Arianna; Piombino, Paola; Segade, Susana Río; Giacosa, Simone; Slaghenaufi, Davide; Versari, Andrea; Vrhovsek, Urska; Ugliano, Maurizio; De Iseppi, Alberto; Mayr Marangon, Christine; Curioni, Andrea
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
2011-01-01 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
2020-01-01 Binati, Renato L.; Lemos Junior, Wilson J. F.; Luzzini, Giovanni; Slaghenaufi, Davide; Ugliano, Maurizio; Torriani, Sandra
Contribution of terpenes, methanethiol, and fermentative esters to sparkling wine aroma in relation to production technology, vintage, and aging: a case study on Durello wines
2023-01-01 Luzzini, Giovanni; Slaghenaufi, Davide; Facinelli, Daniele; Ugliano, Maurizio
Critical Oxygen Levels Affecting Wine Aroma: Relevant Sensory Attributes, Related Aroma Compounds, and Possible Mechanisms
2015-01-01 Ugliano, Maurizio; Bégrand, Stéphanie; Diéval, Jean-Baptiste; Vidal, Stéphane
Differences in the Volatile Profile of Apple Cider Fermented with Schizosaccharomyces pombe and Schizosaccharomyces japonicus
2024-01-01 Leali, Nf; Salvetti, E; Luzzini, G; Salini, A; Slaghenaufi, D; Fusco, S; Ugliano, M; Torriani, S; Binati, Rl
Dimethyl Sulfide (DMS) in Amarone Wines: Influence of Aging, Withering, Grape Variety, and Geographical Origin
2024-01-01 Samaniego Solis, Jessica A.; Luzzini, Giovanni; Slaghenaufi, Davide; Ugliano, Maurizio
Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices
2021-01-01 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
2011-01-01 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
2021-01-01 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
2014-01-01 Rodriguez Mendez, M. L.; Apetrei, ; Gay, C; Medina, Plaza; M., Saja; Vidal, J. A.; Aagaard, S.; Ugliano, Maurizio; Wirth, M.; Cheynier, J.
| 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 | |
| Characterization of the Aroma Profile of Commercial Prosecco Sparkling Wines | 1-gen-2023 | Slaghenaufi, Davide; Luzzini, Giovanni; Borgato, Matteo; Boscaini, Anita; Dal Cin, Andrea; Zandonà, Vittorio; Ugliano, Maurizio | |
| Chemical and Electrochemical Assessment of Wine Lees Extracts Tested as Novel Antioxidant Additives in Model Wine | 1-gen-2024 | De Iseppi, A.; Curioni, A.; Marangon, M.; Invincibile, D.; Slaghenaufi, D.; Ugliano, M. | |
| 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, | |
| Comprehensive analysis of colloid formation, distribution, and properties of monovarietal red wines using asymmetrical flow field-flow fractionation with online multidetection | 1-gen-2024 | Marangon, Matteo; Marassi, Valentina; Roda, Barbara; Zattoni, Andrea; Reschiglian, Pierluigi; Mattivi, Fulvio; Moio, Luigi; Ricci, Arianna; Piombino, Paola; Segade, Susana Río; Giacosa, Simone; Slaghenaufi, Davide; Versari, Andrea; Vrhovsek, Urska; Ugliano, Maurizio; De Iseppi, Alberto; Mayr Marangon, Christine; Curioni, Andrea | |
| 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 | |
| Contribution of terpenes, methanethiol, and fermentative esters to sparkling wine aroma in relation to production technology, vintage, and aging: a case study on Durello wines | 1-gen-2023 | Luzzini, Giovanni; Slaghenaufi, Davide; Facinelli, Daniele; Ugliano, Maurizio | |
| 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 | |
| Differences in the Volatile Profile of Apple Cider Fermented with Schizosaccharomyces pombe and Schizosaccharomyces japonicus | 1-gen-2024 | Leali, Nf; Salvetti, E; Luzzini, G; Salini, A; Slaghenaufi, D; Fusco, S; Ugliano, M; Torriani, S; Binati, Rl | |
| Dimethyl Sulfide (DMS) in Amarone Wines: Influence of Aging, Withering, Grape Variety, and Geographical Origin | 1-gen-2024 | Samaniego Solis, Jessica A.; Luzzini, Giovanni; Slaghenaufi, Davide; Ugliano, Maurizio | |
| 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. |