Search Results - Luigi Moio

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  1. 1

    Interactions between Polyphenols and Volatile Compounds in Wine: A Literature Review on Physicochemical and Sensory Insights by Elisabetta Pittari, Luigi Moio, Paola Piombino

    Published in Applied Sciences (2021-01-01)
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  2. 2

    Screening of the Volatile Composition and Olfactory Properties of Aglianico and Primitivo, Two Southern Italian Red Wines by Elisabetta Pittari, Luigi Moio, Paola Piombino

    Published in Applied Sciences (2023-02-01)
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  3. 3

    Influence of Yeast Strain on Odor-Active Compounds in Fiano Wine by Alessandro Genovese, Nicola Caporaso, Luigi Moio

    Published in Applied Sciences (2021-08-01)
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  4. 4

    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 in Foods (2021-01-01)
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  5. 5

    Commercial Mannoproteins Improve the Mouthfeel and Colour of Wines Obtained by Excessive Tannin Extraction by Alessandra Rinaldi, Alliette Gonzalez, Luigi Moio, Angelita Gambuti

    Published in Molecules (2021-07-01)
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  6. 6

    Screening of Italian red wines for quercetin precipitation risk index by Angelita Gambuti, Alessandra Luciano, Luigi Moio, Luigi Picariello

    Published in OENO One (2025-05-01)
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  7. 7

    Analysis of Polyphenols During Alcoholic Fermentation of Red Grape Aglianico (<i>Vitis vinifera</i> L.): Potential Winemaking Optimization and Pomace Valorization by Francesco Errichiello, Martino Forino, Luigi Picariello, Luigi Moio, Angelita Gambuti

    Published in Molecules (2024-12-01)
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  8. 8

    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 in Molecules (2021-02-01)
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  9. 9

    Effects of Leaf Removal on Free and Glycoconjugate Aromas of Skins and Pulps of Two Italian Red Grapevine Varieties by Paola Piombino, Elisabetta Pittari, Alessandro Genovese, Andrea Bellincontro, Osvaldo Failla, Luigi Moio

    Published in Foods (2023-10-01)
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  10. 10

    How the Management of pH during Winemaking Affects Acetaldehyde, Polymeric Pigments and Color Evolution of Red Wine by Angelita Gambuti, Luigi Picariello, Martino Forino, Francesco Errichiello, Antonio Guerriero, Luigi Moio

    Published in Applied Sciences (2022-02-01)
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  11. 11

    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 in Molecules (2020-10-01)
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  12. 12

    Effect of Chitosan on the Removal of Different Types of Tannins from Red Wines by Luigi Picariello, Francesco Errichiello, Francesca Coppola, Alessandra Rinaldi, Luigi Moio, Angelita Gambuti

    Published in Applied Sciences (2021-12-01)
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  13. 13

    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 in Molecules (2021-06-01)
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  14. 14

    Copper (II) Level in Musts Affects Acetaldehyde Concentration, Phenolic Composition, and Chromatic Characteristics of Red and White Wines by Francesco Errichiello, Luigi Picariello, Martino Forino, Giuseppe Blaiotta, Ernesto Petruzziello, Luigi Moio, Angelita Gambuti

    Published in Molecules (2024-06-01)
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  15. 15

    Chemical characterization of four ancient white wine grapes (Vitis vinifera L.) from the Amalfi coast by Maria D'Amato, Antonietta Cerulli, Francesco Errichiello, Angelita Gambuti, Luigi Moio, Martino Forino, Sonia Piacente

    Published in Food Chemistry Advances (2023-10-01)
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  16. 16

    Exploring cheese and red wine pairing by an in vitro simulation of tasting by Alessandra Rinaldi, Giovanna Bifulco, Alessandra Luciano, Luigi Picariello, Luigi Moio, Raffaele Marrone, Giuseppe Campanile, Angelita Gambuti

    Published in Current Research in Food Science (2024-01-01)
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  17. 17

    Sensing at Your Fingertip: On-Glove Electrochemical Sensor for Copper Detection on Vine Leaves by Ada Raucci, Antonella Miglione, Gelsomina Manganiello, Carmen Cimminella, Luigi Moio, Sheridan L. Woo, Joseph Wang, Stefano Cinti

    Published in ECS Sensors Plus (2024-01-01)
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  18. 18

    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 in Foods (2020-10-01)
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  19. 19

    Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines by Paola Domizio, Alessandra Luciano, Antigone Marino, Luigi Picariello, Martino Forino, Francesco Errichiello, Giuseppe Blaiotta, Luigi Moio, Angelita Gambuti

    Published in Molecules (2023-11-01)
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  20. 20

    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 in Horticulturae (2021-07-01)
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