Unripe grapes: an overview of the composition, traditional and innovative applications, and extraction methods of a promising waste of viticulture.

Autor: Fia, G.¹ (AUTHOR) giovanna.fia@unifi.it, Bucalossi, G.¹ (AUTHOR), Proserpio, C.² (AUTHOR), Vincenzi, S.^3,4 (AUTHOR)

Publikováno v: Australian Journal of Grape & Wine Research. Jan2022, Vol. 28 Issue 1, p8-26. 19p.

Side activities of commercial enzyme preparations and their influence on the hydroxycinnamic acids, volatile compounds and nitrogenous components of white wine.

Autor: Fia, G.¹ giovanna.fia@unifi.it, Olivier, V.¹, Cavaglioni, A.², Canuti, V.¹, Zanoni, B.¹

Publikováno v: Australian Journal of Grape & Wine Research. Oct2016, Vol. 22 Issue 3, p366-375. 10p.

Replacement of SO 2 with an Unripe Grape Extract and Chitosan during Oak Aging: Case Study of a Sangiovese Wine.

Autor: Fia G; Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies (DAGRI), University of Florence, via Donizetti, 6, 50144 Firenze, Italy., Menghini S; Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies (DAGRI), University of Florence, via Donizetti, 6, 50144 Firenze, Italy., Mari E; Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies (DAGRI), University of Florence, via Donizetti, 6, 50144 Firenze, Italy., Proserpio C; Sensory & Consumer Science Lab (SCS_Lab), Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy., Pagliarini E; Sensory & Consumer Science Lab (SCS_Lab), Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy., Granchi L; Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies (DAGRI), University of Florence, via Donizetti, 6, 50144 Firenze, Italy.

Publikováno v: Antioxidants (Basel, Switzerland) [Antioxidants (Basel)] 2023 Feb 03; Vol. 12 (2). Date of Electronic Publication: 2023 Feb 03.

Study of β-glucosidase production by wine-related yeasts during alcoholic fermentation. A new rapid fluorimetric method to determine enzymatic activity.

Autor: Fia, G., Giovani, G., Rosi, I.

Publikováno v: Journal of Applied Microbiology; Sep2005, Vol. 99 Issue 3, p509-517, 9p

Changes in the Composition, Antioxidant Activity, and Sensory Attributes of Olive Oil Used as a Storage Medium for Dried Tomato Preservation.

Autor: Klisović, Dora¹ (AUTHOR) klisovic.d@gmail.com, Novoselić, Anja¹ (AUTHOR), Brkić Bubola, Karolina¹ (AUTHOR) karolina@iptpo.hr

Publikováno v: Molecules. Dec2024, Vol. 29 Issue 23, p5497. 24p.