Differences in Astringency Subqualities Evaluated by Consumers and Trained Assessors on Sangiovese Wine Using Check-All-That-Apply (CATA)

by Alessandra Rinaldi, Riccardo Vecchio, Luigi Moio
Published 2021-01-01

Interactions between Polyphenols and Volatile Compounds in Wine: A Literature Review on Physicochemical and Sensory Insights

by Elisabetta Pittari, Luigi Moio, Paola Piombino
Published 2021-01-01

Influence of Yeast Strain on Odor-Active Compounds in Fiano Wine

by Alessandro Genovese, Nicola Caporaso, Luigi Moio
Published 2021-08-01

Astringency subqualities and sensory perception of Tuscan Sangiovese wines

by Alessandra Rinaldi, Virginie Moine, Luigi Moio
Published 2020-02-01

Commercial Mannoproteins Improve the Mouthfeel and Colour of Wines Obtained by Excessive Tannin Extraction

by Alessandra Rinaldi, Alliette Gonzalez, Luigi Moio, Angelita Gambuti
Published 2021-07-01

Nouveaux procédés de stabilisation microbiologique : une alternative pour réduire les doses de SO₂ dans les vins ?

by Maria Tiziana Lisanti, Claudia Nioi, Giuseppe Blaiotta, Luigi Moio
Published 2019-12-01

Comparison of Three Accelerated Oxidation Tests Applied to Red Wines with Different Chemical Composition

by Francesca Coppola, Luigi Picariello, Martino Forino, Luigi Moio, Angelita Gambuti
Published 2021-02-01

Evolution of Sangiovese Wines With Varied Tannin and Anthocyanin Ratios During Oxidative Aging

by Angelita Gambuti, Luigi Picariello, Alessandra Rinaldi, Alessandra Rinaldi, Luigi Moio
Published 2018-03-01

Impact of 5-year bottle aging under controlled oxygen exposure on sulfur dioxide and phenolic composition of tannin-rich red wines

by Angelita Gambuti, Luigi Picariello, Alessandra Rinaldi, Maurizio Ugliano, Luigi Moio
Published 2020-09-01

Description de la typicité aromatique de vins de Bourgogne issus du Cépage Chardonnay

by Luigi Moio, Pascal Schlich, Sylvie Issanchou, Patrick X. Etievant, Michel Feuillat
Published 1993-09-01

Effect of Different Enological Tannins on Oxygen Consumption, Phenolic Compounds, Color and Astringency Evolution of Aglianico Wine

by Luigi Picariello, Alessandra Rinaldi, Martino Forino, Francesco Errichiello, Luigi Moio, Angelita Gambuti
Published 2020-10-01

The Management of Dissolved Oxygen by a Polypropylene Hollow Fiber Membrane Contactor Affects Wine Aging

by Francesco Errichiello, Luigi Picariello, Antonio Guerriero, Luigi Moio, Martino Forino, Angelita Gambuti
Published 2021-06-01

Exploring Olfactory–Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines

by Elisabetta Pittari, Luigi Moio, Panagiotis Arapitsas, Andrea Curioni, Vincenzo Gerbi, Giuseppina Paola Parpinello, Maurizio Ugliano, Paola Piombino
Published 2020-10-01

Multivariate characterisation of Italian monovarietal red wines using MIR spectroscopy

by Giuseppina P. Parpinello, Arianna Ricci, Panagiotis Arapitsas, Andrea Curioni, Luigi Moio, Susanna Riosegade, Maurizio Ugliano, Andrea VERSARI
Published 2019-11-01

Influence of Berry Ripening Stages over Phenolics and Volatile Compounds in Aged Aglianico Wine

by Alessandro Genovese, Boris Basile, Simona Antonella Lamorte, Maria Tiziana Lisanti, Giandomenico Corrado, Lucia Lecce, Daniela Strollo, Luigi Moio, Angelita Gambuti
Published 2021-07-01

Phenolic Profiles of Red Wine Relate to Vascular Endothelial Benefits Mediated by SIRT1 and SIRT6

by Nunzia D’Onofrio, Elisa Martino, Giuseppina Chianese, Francesca Coppola, Luigi Picariello, Luigi Moio, Maria Luisa Balestrieri, Angelita Gambuti, Martino Forino
Published 2021-05-01

Saliva from obese individuals suppresses the release of aroma compounds from wine.

by Paola Piombino, Alessandro Genovese, Silvia Esposito, Luigi Moio, Pier Paolo Cutolo, Angela Chambery, Valeria Severino, Elisabetta Moneta, Daniel P Smith, Sarah M Owens, Jack A Gilbert, Danilo Ercolini
Published 2014-01-01