Showing 1 - 20 results of 24 for search 'Maurizio Ugliano', query time: 0.19s Refine Results
  1. 1
    Norisoprenoids, Sesquiterpenes and Terpenoids Content of Valpolicella Wines During Aging: Investigating Aroma Potential in Relationship to Evolution of Tobacco and Balsamic Aroma in Aged Wine
    by Davide Slaghenaufi, Maurizio Ugliano
    Published 2018-03-01
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  2. 2
    Volatile Compounds in Monovarietal Wines of Two Amarone Della Valpolicella Terroirs: Chemical and Sensory Impact of Grape Variety and Origin, Yeast Strain and Spontaneous Fermentation
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  3. 3
    Approaches to the classification of wine aroma ageing potential. Applications to the case of terpenoids in Valpolicella red wines
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  4. 4
    Electrochemical Approaches for Rapid Characterization of Oxidizable Compounds in Different Oak Alternatives
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  5. 5
    Impact of 5-year bottle aging under controlled oxygen exposure on sulfur dioxide and phenolic composition of tannin-rich red wines
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  6. 6
    Volatile and phenolic composition of monovarietal red wines of Valpolicella appellations
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  7. 7
    Volatile and phenolic composition of monovarietal red wines of Valpolicella appellations
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  8. 8
    Two Sides to One Story—Aroma Chemical and Sensory Signature of Lugana and Verdicchio Wines
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  9. 9
    Occurrence, biogenesis and sensory impact of methyl salicylate in Lugana wines
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  10. 10
    Unravelling the Impact of Grape Washing, SO<sub>2</sub>, and Multi-Starter Inoculation in Lab-Scale Vinification Trials of Withered Black Grapes
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  11. 11
    Impact of Increasing Levels of Oxygen Consumption on the Evolution of Color, Phenolic, and Volatile Compounds of Nebbiolo Wines
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  12. 12
    Characterization of the Aroma Profile of Commercial Prosecco Sparkling Wines
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  13. 13
    Influence of Different Modalities of Grape Withering on Volatile Compounds of Young and Aged Corvina Wines
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  14. 14
    Multivariate characterisation of Italian monovarietal red wines using MIR spectroscopy
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  15. 15
    Exploring Olfactory–Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines
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  16. 16
    Temperature affects organic acid, terpene and stilbene metabolisms in wine grapes during postharvest dehydration
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  17. 17
    Differences in the Volatile Profile of Apple Cider Fermented with <i>Schizosaccharomyces pombe</i> and <i>Schizosaccharomyces japonicus</i>
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  18. 18
    The Induction of Noble Rot (Botrytis cinerea) Infection during Postharvest Withering Changes the Metabolome of Grapevine Berries (Vitis vinifera L., cv. Garganega)
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  19. 19
    Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea
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  20. 20
    Decoding the Proanthocyanins Profile of Italian Red Wines
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