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
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 CONCENTRATIONS IN WINES OBTAINED FROM SANGIOVESE GRAPES FOR BRUNELLO DI MONTALCINO WINE PRODUCTION, VINTAGE 2011
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, 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.
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.
Influence of Interannual Meteorological Variability on Yeast Content and Composition in Sangiovese Grapes.
2014 Brilli L.; Buscioni G.; Moriondo M.; Bindi M.; 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.
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
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.
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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