Physico-Chemical Features of Sangiovese Wine as Affected by a Post-Fermentative Treatment with Chitosan

by Antonio Castro Marin, Fabio Chinnici
Published 2020-09-01

Determination of the polyphenol contents in Macedonian grapes and wines by standardized spectrophotometric methods

by VIOLETA IVANOVA, MARINA STEFOVA, FABIO CHINNICI
Published 2010-01-01

Chitosan in Sparkling Wines Produced by the Traditional Method: Influence of Its Presence during the Secondary Fermentation

by Antonio Castro Marín, Claudio Riponi, Fabio Chinnici
Published 2020-08-01

Recovery of Oligomeric Proanthocyanidins and Other Phenolic Compounds with Established Bioactivity from Grape Seed By-Products

by Federica Pasini, Fabio Chinnici, Maria Fiorenza Caboni, Vito Verardo
Published 2019-02-01

Physico-Chemical and Sensory Characterization of a Fruit Beer Obtained with the Addition of Cv. Lambrusco Grapes Must

by Antonio Castro Marin, Federico Baris, Elia Romanini, Milena Lambri, Giuseppe Montevecchi, Fabio Chinnici
Published 2021-06-01