CANUTI, VALENTINA
CANUTI, VALENTINA
Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI)
A kinetic approach to predict the potential effect of malaxation time-temperature conditions on extra virgin olive oil extraction yield
2017 Trapani, S.; Guerrini, L.; Masella, P.; Parenti, A.; Canuti, V.; Picchi, M.; Caruso, G.; Gucci, R.; Zanoni, B.
A kinetic study on extraction and transformation phenomena of phenolic compounds during red wine fermentation
2010 Zanoni B.; Siliani S.; Canuti V.; Rosi I.; Bertuccioli M.
A methodological approach to assess the effect of organic, biodynamic, and conventional production processes on the intrinsic and perceived quality of a typical wine: The case study of chianti docg
2021 Maioli F.; Picchi M.; Millarini V.; Domizio P.; Scozzafava G.; Zanoni B.; Canuti V.
A multivariate methodological approach to relate wine to characteristics of grape composition: The case of typicality
2017 Canuti, Valentina; Picchi, Monica; Zanoni, Bruno; Fia, Giovanna; Bertuccioli, Mario
A New Extract from Pomegranate (Punica granatum L.) By-Products as a Potential Oenological Tannin: Preliminary Characterization and Comparison with Existing Commercial Products
2020 Canuti, Valentina; Cecchi, Lorenzo; Khatib, Mohamad; Guerrini, Lorenzo; Mulinacci, Nadia; Zanoni, Bruno
A PRELIMINARY STUDY TO MODEL THE EVOLUTION OF PHENOLIC COMPOUNDS DURING RED WIINE FERMENTATION
2007 S. SILIANI; V. CANUTI; M. BERTUCCIOLI; B. ZANONI
A strategy to evaluate the quality profile of grape. The case of Sangiovese clones
2007 V. CANUTI; S. PUCCIONI; A. SILIANI; M. BERTUCCIOLI
An original computer program (MalaxAction 1.0) to design and control olive paste malaxation under exposure to air
2018 Zanoni, B.*; Breschi, C.; Canuti, V.; Guerrini, L.; Masella, P.; Picchi, M.; Parenti, A.
Caratterizzazione delle proprietà chimiche della matrice fenolica e aromatica delle uve e dei vini Sangiovese
2009 V.Canuti
Characterization of 20 Oenological Tannins from Different Botanical Origins for Formulation of Blends with Redox Potential Tuning Ability in Model Wine Solution
2023 Francesco Maioli, Luigi Sanarica, Lorenzo Cecchi, Bruno Zanoni, Nadia Mulinacci, Valentina Canuti
Chemical and sensory characteristics of Sangiovese wines obtained by Saccharomyces cerevisiae and Schizosaccharomyces japonicus mixed culture fermentations
2019 Lorenzo Portaro, Jonathan Rinaldi, Valentina Canuti, Valentina Millarini, Monica Picchi, Livio Lencioni, Paola Domizio
Chemical and Sensory Characterization of Sangiovese Wines from Italy and California
2019 Valentina Canuti; Larry Lerno; Courtney K. Tanabe; Annegret Cantu; Hildegarde Heymann; Susan E. Ebeler
Chemical Characteristics of Sangiovese Wines from California and Italy of 2016 Vintage
2019 Canuti V.; Frost S.; Lerno L.A.; Tanabe C.K.; Zweigenbaum J.; Zanoni B.; Ebeler S.E.
Chemical Characterization, Sensory Definition and Prediction Model of the Cider Dryness from New York State Apples
2023 Monica Picchi, Paola Domizio, Matt Wilson, Josè Santos, Frederick Orrin, Bruno Zanoni, Valentina Canuti,
Chemical indices for the authentication of varietal wine: the case of vermentino
2011 V. Canuti; M. Salmi; G. Giovani; M. Picchi; M. Bertuccioli
Control of wine redox potential by electrochemical applications
2007 M. BERTUCCIOLI; I. ROSI; S. PUCCIONI, V. CANUTI, A. SILIANI, C. SIMONCELLI
Criomacerazione in Toscana: Esperienze sul Sangiovese
2003 S. ZINI; V. CANUTI; A. SILIANI; M. BERTUCCIOLI
Direct quantitative indices for ripening of olive oil fruits to predict harvest time
2016 Trapani, S.; Migliorini, M.; Cherubini, C.; Cecchi, L.; Canuti, V.; Fia, G.; Zanoni, B.
Effect of Oenotannin Addition on the Composition of Sangiovese Wines from Grapes with Different Characteristics
2012 V. Canuti; S. Puccioni; G. Giovani; M. Salmi; I. Rosi; M. Bertuccioli
Effect of Organic, Biodynamic, and Conventional Production Processes on the Quality of a Typical Wine
2019 Monica Picchi; Valentina Canuti:; Valentina Millarini; Francesco Maioli; Bruno Zanoni; Mario Bertuccioli