Publications by authors named "Simone Giacosa"

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A Comprehensive Literature Review on the Role of Bentonite in White Wine Protein Stabilization.
Marco Lagori, Simone Vincenzi, Matteo Marangon, Luca Cattaneo, Maria Alessandra Paissoni, Simone Giacosa

Foods· November 2025

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Phenolic budget in red winemaking: Influence of maceration temperature and time.
Lorenzo Ferrero, Sofia Beria D'Argentina, Maria Alessandra Paissoni, Susana Río Segade, Luca Rolle, Simone Giacosa

Food Chem· August 2025

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Cold liquid stabulation: Impact on the phenolic, antioxidant, and aroma characteristics of wines from aroma-neutral white grape varieties.
Camilla De Paolis, Andrea Zava, Maria Alessandra Paissoni, Susana Río Segade, Giulia Motta, Simone Giacosa

Food Chem· February 2025

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Exploring the Sensory Typicity of Timorasso Wines: Physicochemical and Sensory Characteristics of Seven Consecutive Vintages.
Maria Alessandra Paissoni, Micaela Boido, Pietro Margotti, Simone Giacosa, Susana Río Segade

Foods· February 2025

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The Effect of Temperature and UV Manipulation on Anthocyanins, Flavonols, and Hydroxycinnamoyl-Tartrates in cv Nebbiolo Grapes ( L.).
Alena Wilson, Alessandra Ferrandino, Simone Giacosa, Vittorino Novello, Silvia Guidoni

Plants (Basel)· November 2024

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Comprehensive analysis of colloid formation, distribution, and properties of monovarietal red wines using asymmetrical flow field-flow fractionation with online multidetection.
Matteo Marangon, Valentina Marassi, Barbara Roda, Andrea Zattoni, Pierluigi Reschiglian, Simone Giacosa

Food Res Int· July 2024

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Strain specific Starmerella bacillaris and Saccharomyces cerevisiae interactions in mixed fermentations.
Vasileios Englezos, Paola Di Gianvito, Gabriele Serafino, Simone Giacosa, Luca Cocolin

J Appl Microbiol· April 2024

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Isomer composition of aroma compounds as a promising approach for wine characterization and differentiation: A review.
Susana Río Segade, Domen Škrab, Enrico Pezzuto, Maria Alessandra Paissoni, Simone Giacosa

Crit Rev Food Sci Nutr· January 2024

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Grape skin anthocyanin extraction from red varieties during simulated maceration: Influence of grape seeds and pigments adsorption on their surface.
Simone Giacosa, Lorenzo Ferrero, Maria Alessandra Paissoni, Susana Río Segade, Vincenzo Gerbi

Food Chem· October 2023

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Combined effect of harvest time and postharvest dehydration length on the composition of withered grapes for Sforzato di Valtellina DOCG wine production.
Giulia Scalzini, Simone Giacosa, Maria Alessandra Paissoni, Susana Río Segade, Camilla De Paolis

J Sci Food Agric· September 2023

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Volatile Compound Release from Oak Chips in Model Wine Media: Combined Influence of Toasting Degree, Size, Time of Contact, and Ethanol Content.
Matteo Pollon, Susana Río Segade, Simone Giacosa, Riccardo Botto, Carlo Montanini

J Agric Food Chem· September 2023

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Survey of the yeast ecology of dehydrated grapes and strain selection for wine fermentation.
Gabriele Serafino, Paola Di Gianvito, Simone Giacosa, Domen Škrab, Luca Cocolin

Food Res Int· August 2023

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Mouthfeel subqualities in wines: A current insight on sensory descriptors and physical-chemical markers.
Maria Alessandra Paissoni, Giulia Motta, Simone Giacosa, Luca Rolle, Vincenzo Gerbi

Compr Rev Food Sci Food Saf· July 2023

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Effect of alternative fungicides and inoculation strategy on yeast biodiversity and dynamics from the vineyard to the winery.
Vasileios Englezos, Jatziri Mota-Gutierrez, Simone Giacosa, Susana Río Segade, Matteo Pollon

Food Res Int· December 2022

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Assessment of Chestnut Gall Toughness: Implications for a Biocontrol Agent.
Chiara Ferracini, Cristina Pogolotti, Simone Giacosa, Eleonora Vittoria Fontana, Luca Rolle

Insects· November 2022

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Relative impact of oenological tannins in model solutions and red wine according to phenolic, antioxidant, and sensory traits.
Maria Alessandra Paissoni, Giovanni Bitelli, Mar Vilanova, Carlo Montanini, Susana Río Segade, Simone Giacosa

Food Res Int· July 2022

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Impact of oenological processing aids and additives on the genetic traceability of 'Nebbiolo' wine produced with withered grapes.
Giorgio Gambino, Lorenzo Ferrero, Giulia Scalzini, Camilla De Paolis, Maria Alessandra Paissoni, Simone Giacosa

Food Res Int· January 2022

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Diversity of Italian red wines: A study by enological parameters, color, and phenolic indices.
Simone Giacosa, Giuseppina Paola Parpinello, Susana Río Segade, Arianna Ricci, Maria Alessandra Paissoni

Food Res Int· May 2021

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Changes in Skin Flavanol Composition as a Response to Ozone-Induced Stress during Postharvest Dehydration of Red Wine Grapes with Different Phenolic Profiles.
Susana Río Segade, Ana Belén Bautista-Ortín, Maria Alessandra Paissoni, Simone Giacosa, Vincenzo Gerbi

J Agric Food Chem· November 2020

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Chloroanisoles occurrence in wine from grapes subjected to electrolyzed water treatments in the vineyard.
Mario Gabrielli, Vasileios Englezos, Luca Rolle, Susana Río Segade, Simone Giacosa

Food Res Int· November 2020

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Can a Corn-Derived Biosurfactant Improve Colour Traits of Wine? First Insight on Its Application during Winegrape Skin Maceration versus Oenological Tannins.
Giulia Scalzini, Alejandro López-Prieto, Maria A Paissoni, Vasileios Englezos, Simone Giacosa

Foods· November 2020

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Role of anthocyanin traits on the impact of oenological tannins addition in the first stage of red winegrape skin simulated maceration.
Maria Alessandra Paissoni, Susana Río Segade, Cipriano Carrero-Carralero, Carlo Montanini, Simone Giacosa

Food Chem· August 2020

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Influence of Different Dehydration Levels on Volatile Profiles, Phenolic Contents and Skin Hardness of Alkaline Pre-Treated Grapes Muscat of Alexandria ( L.).
Onofrio Corona, Diego Planeta, Paola Bambina, Simone Giacosa, Maria Alessandra Paissoni

Foods· May 2020

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Impact of Chemical and Alternative Fungicides Applied to Grapevine cv Nebbiolo on Microbial Ecology and Chemical-Physical Grape Characteristics at Harvest.
Kalliopi Rantsiou, Simone Giacosa, Massimo Pugliese, Vasileios Englezos, Ilario Ferrocino

Front Plant Sci· May 2020

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Phenolic Composition Influences the Effectiveness of Fining Agents in Vegan-Friendly Red Wine Production.
Susana Río Segade, Maria Alessandra Paissoni, Mar Vilanova, Vincenzo Gerbi, Luca Rolle, Simone Giacosa

Molecules· December 2019

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