Sfoglia per Autore
Gli antociani dei vini rossi: indicatori varietali in pasto ai microrganismi.
2008 S. Mangani; C. Favilli; G. Buscioni; M. Vincenzini
Phenotypic characterization of Saccharomyces cerevisiae strains dominating spontaneous wine fermentations in different wineries.
2010 D. Ganucci; G. Buscioni; L. Granchi; M. Vincenzini
Effects of microbial populations on anthocyanin profile of Sangiovese wines produced in Tuscany, Italy
2011 S. Mangani; G. Buscioni; L. Collina; E. Bocci; M. Vincenzini
VARIABILITY OF TYROSOL, HYDROXYTYROSOL AND TRYPTOPHOL CONCENTRATIONS IN WINES OBTAINED FROM SANGIOVESE GRAPES FOR BRUNELLO DI MONTALCINO WINE PRODUCTION, VINTAGE 2011
2012 ROMBOLI Y.; MANGANI S.; BUSCIONI G.; VINCENZINI M.
TYROSOL, HYDROXYTYROSOL AND TRYPTOPHOL ACCUMULATION IN WINE AS AFFECTED BY MICROBIAL ECOLOGY OF ALCOHOLIC FERMENTATION
2012 ROMBOLI Y.; MANGANI S.; BUSCIONI G.; VINCENZINI M.
Variability of Tyrosol, Hydroxytyrosol and Tryptophol contents in Sangiovese wines produced by a single strain of Saccharomyces cerevisiae
2013 Romboli Y.; Mangani S.; Buscioni G.; Vincenzini M.
Fermentazione alcolica: da inoculata a spontanea
2013 Granchi L.; Ganucci D.; Buscioni G.; Vincenzini M.
Quercetin contents of Sangiovese wines as affected by fermenting yeast species and must aeration
2014 Romboli Y.; Mangani S.; Buscioni G.; Vincenzini M.
Tyrosol, Hydroxytyrosol and Tryptophol contents in wine as affected by fermenting yeast species and must fermentation
2014 Romboli Y.; Mangani S.; Buscioni G.; Vincenzini M.
Quercetin, vitisin and hydroxytyrosol contents of Sangiovese wines as affected by fermenting yeast species and must aeration
2014 Granchi L.; Buscioni G.; Mangani S.; Romboli Y.; Vincenzini M.
Influence of Interannual Meteorological Variability on Yeast Content and Composition in Sangiovese Grapes.
2014 Brilli L.; Buscioni G.; Moriondo M.; Bindi M.; Vincenzini M
Effect of Saccharomyces cerevisiae and Candida zemplinina on quercetin, vitisin A and hydroxytyrosol contents in Sangiovese wines.
2015 Romboli, Y.; Mangani, • S.; Buscioni, • G.; Granchi, • L.; Vincenzini, • M.
Biodiversity of Saccharomyces cerevisiae populations in spontaneous wine fermentations carried out with different grape varieties in several wineries
2015 Lisa Granchi, Donatella Ganucci, Giacomo Buscioni, Massimo Vincenzini
Glutatione: evoluzione del contenuto di un antiossidante naturale durante la fermentazione alcolica spontanea di uve rosse.
2016 Mangani, Silvia; Cerretelli Martina; Buscioni, Giacomo; Mari, Eleonora; Guerrini, Simona; Granchi, Lisa; Vincenzini, Massimo
Development of a Machine for the Production of Liquid Wine Yeast to Induce Grape Juice Fermentations
2018 Guerrini, S.; Parenti, A; Angeloni, G; Masella, P; Barbato, D; Mari, E; Romboli, Y; Buscioni, G; Mangani, S; Guerrini, S; Granchi, L
Influence of sequential inoculum of Starmerella bacillaris and Saccharomyces cerevisiae on flavonoid composition of mono‐varietal Sangiovese wines
2020 Mangani, Silvia; Buscioni, Giacomo; Guerrini, Simona; Granchi, Lisa
Utilization of the AIRMIXING M.I.™ System in Producing Red Wine without Added Sulphites
2023 Guerrini S.; Barbato D.; Mangani S.; Mari E.; Buscioni G.; Ganucci D.; Galli V.; Granchi L.
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