Publications by authors named "Piergiorgio Comuzzo"

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Use of Emerging Technologies and Non- spp. for Tailoring the Composition of Yeast Derivatives: Effect on White Wine Aging.
Sabrina Voce, Anna Bortolini, Lara Tat, Andrea Natolino, Piergiorgio Comuzzo

Foods· February 2025

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Emerging biotechnologies and non-thermal technologies for winemaking in a context of global warming.
Piergiorgio Comuzzo, Juan Manuel Del Fresno, Sabrina Voce, Iris Loira, Antonio Morata

Front Microbiol· October 2023

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Effect of a yeast autolysate produced by high pressure homogenization on white wine evolution during ageing.
Sabrina Voce, Sonia Calligaris, Piergiorgio Comuzzo

J Food Sci Technol· October 2021

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Cluster Thinning and Vineyard Site Modulate the Metabolomic Profile of Ribolla Gialla Base and Sparkling Wines.
Domen Škrab, Paolo Sivilotti, Piergiorgio Comuzzo, Sabrina Voce, Francesco Degano

Metabolites· May 2021

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Pulsed Electric Field Processing of Red Grapes (cv. Rondinella): Modifications of Phenolic Fraction and Effects on Wine Evolution.
Piergiorgio Comuzzo, Sabrina Voce, Cristian Grazioli, Franco Tubaro, Marco Marconi

Foods· April 2020

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Microemulsions as delivery systems of lemon oil and β-carotene into beverages: stability test under different light conditions.
Sonia Calligaris, Lara Manzocco, Fabio Valoppi, Piergiorgio Comuzzo, Maria Cristina Nicoli

J Sci Food Agric· December 2019

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Pulsed electric field processing of white grapes (cv. Garganega): Effects on wine composition and volatile compounds.
Piergiorgio Comuzzo, Marco Marconi, Gianmaria Zanella, Marco Querzè

Food Chem· October 2018

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Oxidative behavior of (+)-catechin in the presence of inactive dry yeasts: a comparison with sulfur dioxide, ascorbic acid and glutathione.
Piergiorgio Comuzzo, Rosanna Toniolo, Franco Battistutta, Marion Lizee, Rossella Svigelj

J Sci Food Agric· December 2017

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Application of multi-pass high pressure homogenization under variable temperature regimes to induce autolysis of wine yeasts.
Piergiorgio Comuzzo, Sonia Calligaris, Lucilla Iacumin, Federica Ginaldi, Sabrina Voce

Food Chem· June 2017

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Potential of high pressure homogenization to induce autolysis of wine yeasts.
Piergiorgio Comuzzo, Sonia Calligaris, Lucilla Iacumin, Federica Ginaldi, Anthony Efrain Palacios Paz

Food Chem· October 2015

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Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality.
Iris Loira, Antonio Morata, Piergiorgio Comuzzo, María Jesús Callejo, Carmen González

Food Res Int· October 2015

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Antioxidant properties of different products and additives in white wine.
Piergiorgio Comuzzo, Franco Battistutta, Marco Vendrame, Mariana Silvina Páez, Graziano Luisi

Food Chem· February 2015

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Effect of different lysis treatments on the characteristics of yeast derivatives for winemaking.
Piergiorgio Comuzzo, Lara Tat, Anna Liessi, Laura Brotto, Franco Battistutta

J Agric Food Chem· March 2012

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Interactions between yeast autolysates and volatile compounds in wine and model solution.
Piergiorgio Comuzzo, Lara Tat, Dennis Fenzi, Laura Brotto, Franco Battistutta

Food Chem· July 2011

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Modified nondestructive colorimetric method to evaluate the variability of oxygen diffusion rate through wine bottle closures.
Laura Brotto, Franco Battistutta, Lara Tat, Piergiorgio Comuzzo, Roberto Zironi

J Agric Food Chem· March 2010

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Sweet-like off-flavor in Aglianico del Vulture wine: ethyl phenylacetate as the mainly involved compound.
Lara Tat, Piergiorgio Comuzzo, Franco Battistutta, Roberto Zironi

J Agric Food Chem· June 2007

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