Scalzini G - Search Results

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Chemosensory analysis of emotional wines: Merging of explicit and implicit methods to measure emotions aroused by red wines.

Tonacci A, Scalzini G, Díaz-Guerrero P, Sanmartin C, Taglieri I, Ferroni G, Flamini G, Odello L, Billeci L, Venturi F. Tonacci A, et al. Among authors: scalzini g. Food Res Int. 2024 Aug;190:114611. doi: 10.1016/j.foodres.2024.114611. Epub 2024 Jun 8. Food Res Int. 2024. PMID: 38945619

Combined effect of harvest time and postharvest dehydration length on the composition of withered grapes for Sforzato di Valtellina DOCG wine production.

Scalzini G, Giacosa S, Paissoni MA, Río Segade S, De Paolis C, Škrab D, Zava A, Motta G, Ferrero L, Beria D'Argentina S, Gerbi V, Rolle L. Scalzini G, et al. J Sci Food Agric. 2023 Sep;103(12):6105-6118. doi: 10.1002/jsfa.12680. Epub 2023 May 17. J Sci Food Agric. 2023. PMID: 37139631 Free article.

Impact of oenological processing aids and additives on the genetic traceability of 'Nebbiolo' wine produced with withered grapes.

Gambino G, Ferrero L, Scalzini G, De Paolis C, Paissoni MA, Río Segade S, Giacosa S, Boccacci P, Rolle L. Gambino G, et al. Among authors: scalzini g. Food Res Int. 2022 Jan;151:110874. doi: 10.1016/j.foodres.2021.110874. Epub 2021 Dec 8. Food Res Int. 2022. PMID: 34980406

Can a Corn-Derived Biosurfactant Improve Colour Traits of Wine? First Insight on Its Application during Winegrape Skin Maceration versus Oenological Tannins.

Scalzini G, López-Prieto A, Paissoni MA, Englezos V, Giacosa S, Rolle L, Gerbi V, Río Segade S, Pérez Cid B, Moldes AB, Cruz JM. Scalzini G, et al. Foods. 2020 Nov 26;9(12):1747. doi: 10.3390/foods9121747. Foods. 2020. PMID: 33256051 Free PMC article.

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