Citations (30)
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Read on this site (6)
Si-Yu Li, Chang-Qing Duan & Zhen-Hai Han. (2023) Grape polysaccharides: compositional changes in grapes and wines, possible effects on wine organoleptic properties, and practical control during winemaking. Critical Reviews in Food Science and Nutrition 63:8, pages 1119-1142.
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Delia Elena Urcan, Mihai-Lucian Lung, Simone Giacosa, Fabrizio Torchio, Alessandra Ferrandino, Simone Vincenzi, Susana Río Segade, Nastasia Pop & Luca Rolle. (2016) Phenolic Substances, Flavor Compounds, and Textural Properties of Three Native Romanian Wine Grape Varieties. International Journal of Food Properties 19:1, pages 76-98.
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Jian Chen, Xiao-Yun Tao, Ai-Dong Sun, Yin Wang, Xiao-Jun Liao, Lu-Ning Li & Shi Zhang. (2014) Influence of Pulsed Electric Field and Thermal Treatments on the Quality of Blueberry Juice. International Journal of Food Properties 17:7, pages 1419-1427.
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Mirela Kopjar, Martina Orsolic & Vlasta Pilizota. (2014) Anthocyanins, Phenols, and Antioxidant Activity of Sour Cherry Puree Extracts and their Stability During Storage. International Journal of Food Properties 17:6, pages 1393-1405.
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L. Rolle, S. Giacosa, S. Río Segade, R. Ferrarini, F. Torchio & V. Gerbi. (2013) Influence of Different Thermohygrometric Conditions on Changes in Instrumental Texture Properties and Phenolic Composition during Postharvest Withering of ‘Corvina’ Winegrapes (Vitis vinifera L.). Drying Technology 31:5, pages 549-564.
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L. Rolle, S. Giacosa, V. Gerbi, M. Bertolino & V. Novello. (2013) Varietal Comparison of The Chemical, Physical, and Mechanical Properties of Five Colored Table Grapes. International Journal of Food Properties 16:3, pages 598-612.
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Articles from other publishers (24)
Giulia Scalzini, Simone Giacosa, Maria Alessandra Paissoni, Susana Río Segade, Camilla De Paolis, Domen Škrab, Andrea Zava, Giulia Motta, Lorenzo Ferrero, Sofia Beria D'Argentina, Vincenzo Gerbi & Luca Rolle. (2023)
Combined effect of harvest time and postharvest dehydration length on the composition of withered grapes for
Sforzato di Valtellina
DOCG
wine production
. Journal of the Science of Food and Agriculture 103:12, pages 6105-6118.
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Sarah E. Mayfield, Renee Terrell Threlfall & Luke R. Howard. (2021)
Impact of Inactivated Yeast Foliar Spray on Chambourcin (
Vitis
Hybrid) Wine Grapes
. ACS Food Science & Technology 1:9, pages 1585-1594.
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Maiara Arbigaus Bredun, Trilicia Margarida Gomes, Thalita Isabel Assumpção, Alberto Fontanella Brighenti, Eduardo S. Chaves, Carolina Pretto Panceri & Vívian Maria Burin. (2021) Statement of Boron application impact on yield, composition and structural properties in Merlot grapes. Scientia Horticulturae 288, pages 110364.
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Giorgio Gambino, Paolo Boccacci, Chiara Pagliarani, Irene Perrone, Danila Cuozzo, Franco Mannini & Ivana Gribaudo. (2021) Secondary Metabolism and Defense Responses Are Differently Regulated in Two Grapevine Cultivars during Ripening. International Journal of Molecular Sciences 22:6, pages 3045.
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Jun Yu, Mingtao Zhu, Meijun Wang, Yanshuai Xu, Wenting Chen & Guoshun Yang. (2020) Transcriptome analysis of calcium-induced accumulation of anthocyanins in grape skin. Scientia Horticulturae 260, pages 108871.
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Chiara Pagliarani, Paolo Boccacci, Walter Chitarra, Emanuela Cosentino, Marco Sandri, Irene Perrone, Alessia Mori, Danila Cuozzo, Luca Nerva, Marzia Rossato, Paola Zuccolotto, Mario Pezzotti, Massimo Delledonne, Franco Mannini, Ivana Gribaudo & Giorgio Gambino. (2019) Distinct Metabolic Signals Underlie Clone by Environment Interplay in “Nebbiolo” Grapes Over Ripening. Frontiers in Plant Science 10.
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Xiaoduo Jin, Xuan Wu, Xu Liu & Mingan Liao. (2017) Varietal heterogeneity of textural characteristics and their relationship with phenolic ripeness of wine grapes. Scientia Horticulturae 216, pages 205-214.
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Ana Belén Bautista-Ortín, Alejandro Martínez-Hernández, Yolanda Ruiz-García, Rocío Gil-Muñoz & Encarna Gómez-Plaza. (2016) Anthocyanins influence tannin–cell wall interactions. Food Chemistry 206, pages 239-248.
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Gustavo González-Neves, Guzmán Favre, Diego Piccardo & Graciela Gil. (2016) Anthocyanin profile of young red wines of Tannat, Syrah and Merlot made using maceration enzymes and cold soak. International Journal of Food Science & Technology 51:1, pages 260-267.
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Milena Lambri, Fabrizio Torchio, Donato Colangelo, Susana Río Segade, Simone Giacosa, Dante Marco De Faveri, Vincenzo Gerbi & Luca Rolle. (2015) Influence of different berry thermal treatment conditions, grape anthocyanin profile, and skin hardness on the extraction of anthocyanin compounds in the colored grape juice production. Food Research International 77, pages 584-590.
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Ignacio García-Estévez, Paula Andrés-García, Cristina Alcalde-Eon, Simone Giacosa, Luca Rolle, Julián C. Rivas-Gonzalo, Natalia Quijada-Morín & M. Teresa Escribano-Bailón. (2015)
Relationship between Agronomic Parameters, Phenolic Composition of Grape Skin, and Texture Properties of
Vitis vinifera
L. cv. Tempranillo
. Journal of Agricultural and Food Chemistry 63:35, pages 7663-7669.
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Luca Brillante, Federica Gaiotti, Lorenzo Lovat, Simone Vincenzi, Simone Giacosa, Fabrizio Torchio, Susana Río Segade, Luca Rolle & Diego Tomasi. (2015) Investigating the use of gradient boosting machine, random forest and their ensemble to predict skin flavonoid content from berry physical–mechanical characteristics in wine grapes. Computers and Electronics in Agriculture 117, pages 186-193.
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Susana Río Segade, Caterina Pace, Fabrizio Torchio, Simone Giacosa, Vincenzo Gerbi & Luca Rolle. (2015) Impact of maceration enzymes on skin softening and relationship with anthocyanin extraction in wine grapes with different anthocyanin profiles. Food Research International 71, pages 50-57.
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Simone Giacosa, Fabio Marengo, Silvia Guidoni, Luca Rolle & Jacobus J. Hunter. (2015) Anthocyanin yield and skin softening during maceration, as affected by vineyard row orientation and grape ripeness of Vitis vinifera L. cv. Shiraz. Food Chemistry 174, pages 8-15.
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J. C. Fernandes, F. Cobb, S. Tracana, G. J. Costa, I. Valente, L. F. Goulao & S. Amâncio. (2015)
Relating Water Deficiency to Berry Texture, Skin Cell Wall Composition, and Expression of Remodeling Genes in Two
Vitis vinifera
L. Varieties
. Journal of Agricultural and Food Chemistry 63:15, pages 3951-3961.
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Ana Belén Bautista-Ortín, Yolanda Ruiz-García, Fátima Marín, Noelia Molero, Rafael Apolinar-Valiente & Encarna Gómez-Plaza. (2015) Remarkable Proanthocyanidin Adsorption Properties of Monastrell Pomace Cell Wall Material Highlight Its Potential Use as an Alternative Fining Agent in Red Wine Production. Journal of Agricultural and Food Chemistry 63:2, pages 620-633.
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Caterina Pace, Simone Giacosa, Fabrizio Torchio, Susana Río Segade, Enzo Cagnasso & Luca Rolle. (2014) Extraction kinetics of anthocyanins from skin to pulp during carbonic maceration of winegrape berries with different ripeness levels. Food Chemistry 165, pages 77-84.
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Susana Río Segade, Fabrizio Torchio, Simone Giacosa, Davide Ricauda Aimonino, Paolo Gay, Milena Lambri, Roberta Dordoni, Vincenzo Gerbi & Luca Rolle. (2014) Impact of Several Pre-treatments on the Extraction of Phenolic Compounds in Winegrape Varieties with Different Anthocyanin Profiles and Skin Mechanical Properties. Journal of Agricultural and Food Chemistry 62:33, pages 8437-8451.
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Zs. Zsófi, Sz. Villangó, Z. Pálfi, E. Tóth & B. Bálo. (2014) Texture characteristics of the grape berry skin and seed (Vitis vinifera L. cv. Kékfrankos) under postveraison water deficit. Scientia Horticulturae 172, pages 176-182.
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Luca Rolle & Vincenzo Gerbi. 2013. Sweet, Reinforced and Fortified Wines. Sweet, Reinforced and Fortified Wines
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Simone Giacosa, Fabrizio Torchio, Susana Río Segade, Federica Gaiotti, Diego Tomasi, Lorenzo Lovat, Simone Vincenzi & Luca Rolle. (2012) Physico‐mechanical evaluation of the aptitude of berries of red wine grape varieties to resist the compression in carbonic maceration vinification. International Journal of Food Science & Technology 48:4, pages 817-825.
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Fabrizio Torchio, Simone Giacosa, Susana Río Segade, Fulvio Mattivi, Vincenzo Gerbi & Luca Rolle. (2012) Optimization of a Method Based on the Simultaneous Measurement of Acoustic and Mechanical Properties of Winegrape Seeds for the Determination of the Ripening Stage. Journal of Agricultural and Food Chemistry 60:36, pages 9006-9016.
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Silvia Guidoni & Jacobus J. Hunter. (2012) Anthocyanin profile in berry skins and fermenting must/wine, as affected by grape ripeness level of Vitis vinifera cv. Shiraz/R99. European Food Research and Technology 235:3, pages 397-408.
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Luca Rolle, Susana Río Segade, Fabrizio Torchio, Simone Giacosa, Enzo Cagnasso, Fabio Marengo & Vincenzo Gerbi. (2011) Influence of Grape Density and Harvest Date on Changes in Phenolic Composition, Phenol Extractability Indices, and Instrumental Texture Properties during Ripening. Journal of Agricultural and Food Chemistry 59:16, pages 8796-8805.
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