Publications by authors named "Giovanni Luzzini"

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Influence of Fermentation Temperature and Multi-Starter Cultures on the Volatile Compounds of Lugana Wine.
Giulia Bertazzoli, Emma Pelizza, Giovanni Luzzini, Giovanna E Felis, Maurizio Ugliano

Foods· October 2025

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Sustainable Production of Bio-Based Geraniol: Heterologous Expression of Early Terpenoid Pathway Enzymes in .
Federico Perozeni, Edoardo Ceschi, Giovanni Luzzini, Davide Slaghenaufi, Matteo Pivato

ACS Synth Biol· September 2025

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Dimethyl Sulfide (DMS) in Amarone Wines: Influence of Aging, Withering, Grape Variety, and Geographical Origin.
Jessica A Samaniego Solis, Giovanni Luzzini, Davide Slaghenaufi, Maurizio Ugliano

J Agric Food Chem· January 2024

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From bioprotective effects to diversification of wine aroma: Expanding the knowledge on Metschnikowia pulcherrima oenological potential.
Renato L Binati, Marzia Maule, Giovanni Luzzini, Francesco Martelli, Giovanna E Felis

Food Res Int· December 2023

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Contribution of terpenes, methanethiol, and fermentative esters to sparkling wine aroma in relation to production technology, vintage, and aging: a case study on Durello wines.
Giovanni Luzzini, Davide Slaghenaufi, Daniele Facinelli, Maurizio Ugliano

J Sci Food Agric· August 2023

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Temperature affects organic acid, terpene and stilbene metabolisms in wine grapes during postharvest dehydration.
Ron Shmuleviz, Alessandra Amato, Mauro Commisso, Erica D'Incà, Giovanni Luzzini

Front Plant Sci· January 2023

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Reconstruction of Simplified Microbial Consortia to Modulate Sensory Quality of Kombucha Tea.
Nicola Ferremi Leali, Renato L Binati, Francesco Martelli, Veronica Gatto, Giovanni Luzzini

Foods· September 2022

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The contribution of varietal thiols in the diverse aroma of Italian monovarietal white wines.
Silvia Carlin, Maurizio Piergiovanni, Elisabetta Pittari, Maria Tiziana Lisanti, Luigi Moio, Giovanni Luzzini

Food Res Int· July 2022

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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.
Giovanni Luzzini, Davide Slaghenaufi, Maurizio Ugliano

Foods· October 2021

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Two Sides to One Story-Aroma Chemical and Sensory Signature of Lugana and Verdicchio Wines.
Davide Slaghenaufi, Giovanni Luzzini, Jessica Samaniego Solis, Filippo Forte, Maurizio Ugliano

Molecules· April 2021

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Fate of Grape-Derived Terpenoids in Model Systems Containing Active Yeast Cells.
Davide Slaghenaufi, Carla Indorato, Eleonora Troiano, Giovanni Luzzini, Giovanna E Felis

J Agric Food Chem· November 2020

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Influence of Different Modalities of Grape Withering on Volatile Compounds of Young and Aged Corvina Wines.
Davide Slaghenaufi, Anita Boscaini, Alessandro Prandi, Andrea Dal Cin, Vittorio Zandonà, Giovanni Luzzini

Molecules· May 2020

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Contribution of non-Saccharomyces yeasts to wine volatile and sensory diversity: A study on Lachancea thermotolerans, Metschnikowia spp. and Starmerella bacillaris strains isolated in Italy.
Renato L Binati, Wilson J F Lemos Junior, Giovanni Luzzini, Davide Slaghenaufi, Maurizio Ugliano

Int J Food Microbiol· April 2020

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