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List of works by Luca Rolle

'Fortified' wines volatile composition: Effect of different postharvest dehydration conditions of wine grapes cv. Malvasia moscata (Vitis vinifera L.).

scientific article published on 22 September 2016

A multidisciplinary study on the effects of phloem-limited viruses on the agronomical performance and berry quality of Vitis vinifera cv. Nebbiolo

scientific article published on 11 August 2011

Anthocyanin yield and skin softening during maceration, as affected by vineyard row orientation and grape ripeness of Vitis vinifera L. cv. Shiraz

scientific article published on 11 November 2014

Application of enzyme preparations for extraction of berry skin phenolics in withered winegrapes.

scientific article published on 2 June 2017

Assessment of Physicochemical Differences in Nebbiolo Grape Berries from Different Production Areas and Sorted by Flotation

article

Assessment of Postharvest Dehydration Kinetics and Skin Mechanical Properties of “Muscat of Alexandria” Grapes by Response Surface Methodology

article published in 2016

Assessment of sensory firmness and crunchiness of tablegrapes by acoustic and mechanical properties

article published in 2015

Berry density and size as factors related to the physicochemical characteristics of Muscat Hamburg table grapes (Vitis vinifera L.).

scientific article

Berry skin thickness as main texture parameter to predict anthocyanin extractability in winegrapes

article published in 2011

CIEL*a*b* parameters of white dehydrated grapes as quality markers according to chemical composition, volatile profile and mechanical properties

scientific article published on 28 November 2011

Can a Corn-Derived Biosurfactant Improve Colour Traits of Wine? First Insight on Its Application during Winegrape Skin Maceration versus Oenological Tannins

scientific article published on 26 November 2020

Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentations

scientific article

Changes in Acoustic and Mechanical Properties of Cabernet Sauvignon Seeds during Ripening

Changes in chromatic characteristics and phenolic composition during winemaking and shelf-life of two types of red sweet sparkling wines

article

Changes in stilbene composition during postharvest ozone treatment of 'Moscato bianco' winegrapes

scientific article published on 27 April 2019

Changes in varietal volatile composition during shelf-life of two types of aromatic red sweet Brachetto sparkling wines

article

Chemical and sensorial investigation of in-mouth sensory properties of grape anthocyanins

scientific article published in Scientific Reports

Chemical, mechanical and sensory monitoring of hot air- and infrared-roasted hazelnuts (Corylus avellana L.) during nine months of storage

scientific article published on 30 August 2016

Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.).

scientific article published on 12 November 2016

Determination of maize kernel hardness: comparison of different laboratory tests to predict dry-milling performance

scientific article published on 01 August 2010

Effect of Growing Zone and Vintage on the Prediction of Extractable Flavanols in Winegrape Seeds by a FT-NIR Method

scientific article published on 13 September 2013

Effect of the cluster heterogeneity on mechanical properties, chromatic indices and chemical composition of Italia table grape berries (Vitis viniferaL.) sorted by flotation

article

Effects of Continuous Exposure to Ozone Gas and Electrolyzed Water on the Skin Hardness of Table and Wine Grape Varieties

article by J. Laureano et al published 27 October 2015 in Journal of Texture Studies

Evaluation of the use of sulfur dioxide and glutathione to prevent oxidative degradation of malvidin-3-monoglucoside by hydrogen peroxide in the model solution and real wine.

scientific article published on 3 June 2017

Evolution of chemico-physical characteristics during manufacture and ripening of Castelmagno PDO cheese in wintertime

scientific article published on 15 May 2011

Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: physiological and molecular characterizations.

scientific article published on 17 January 2015

Extraction kinetics of anthocyanins from skin to pulp during carbonic maceration of winegrape berries with different ripeness levels

scientific article published on 21 May 2014

H, C, and O Stable Isotope Ratios of Passito Wine

scientific article published on 21 May 2015

Impact of different advanced ripening stages on berry texture properties of ‘Red Globe’ and ‘Crimson Seedless’ table grape cultivars (Vitis vinifera L.)

article by Susana Río Segade et al published August 2013 in Scientia Horticulturae

Impact of maceration enzymes on skin softening and relationship with anthocyanin extraction in wine grapes with different anthocyanin profiles

article by Susana Río Segade et al published May 2015 in Food Research International

Impact of post-harvest ozone treatments on the skin phenolic extractability of red winegrapes cv Barbera and Nebbiolo (Vitis vinifera L.).

scientific article published on 12 November 2016

Impact of postharvest dehydration process of winegrapes on mechanical and acoustic properties of the seeds and their relationship with flavanol extraction during simulated maceration.

scientific article published on 18 December 2015

Impact of several pre-treatments on the extraction of phenolic compounds in winegrape varieties with different anthocyanin profiles and skin mechanical properties

scientific article published on 11 August 2014

Impact of specific inactive dry yeast application on grape skin mechanical properties, phenolic compounds extractability, and wine composition

scientific article published on 24 September 2018

Influence of Different Dehydration Levels on Volatile Profiles, Phenolic Contents and Skin Hardness of Alkaline Pre-Treated Grapes cv Muscat of Alexandria (Vitis vinifera L.).

scientific article published on 21 May 2020

Influence of Different Thermohygrometric Conditions on Changes in Instrumental Texture Properties and Phenolic Composition during Postharvest Withering of ‘Corvina’ Winegrapes (Vitis viniferaL.)

article

Influence of Grape Density and Harvest Date on Changes in Phenolic Composition, Phenol Extractability Indices, and Instrumental Texture Properties during Ripening

article

Influence of different berry thermal treatment conditions, grape anthocyanin profile, and skin hardness on the extraction of anthocyanin compounds in the colored grape juice production

article

Influence of different withering conditions on phenolic composition of Avanà, Chatus and Nebbiolo grapes for the production of 'Reinforced' wines

scientific article published on 4 August 2015

Influence of skin hardness on dehydration kinetics of wine grapes

scientific article published on 08 November 2010

Instrumental Texture Analysis Parameters as Markers of Table-Grape and Winegrape Quality: A Review

article

Instrumental Texture Analysis Parameters as Winegrapes Varietal Markers and Ripeness Predictors

article

Investigating the use of gradient boosting machine, random forest and their ensemble to predict skin flavonoid content from berry physical–mechanical characteristics in wine grapes

article by Luca Brillante et al published September 2015 in Computers and Electronics in Agriculture

Investigation of the dominance behavior of Saccharomyces cerevisiae strains during wine fermentation.

scientific article published in May 2013

Investigation on Phenolic and Aroma Compounds of Table Grapes from Romania

article by Mihai Lucian LUNG et al published 13 June 2016 in Notulae botanicae Horti Agrobotanici Cluj-Napoca

Mechanical properties, phenolic composition and extractability indices of Barbera grapes of different soluble solids contents from several growing areas.

scientific article published on 17 October 2009

Microbial dynamics of Castelmagno PDO, a traditional Italian cheese, with a focus on lactic acid bacteria ecology

scientific article published on 31 December 2007

Modeling of the evolution of phenolic compounds in berries of “Italia” table grape cultivar using response surface methodology

article by Simona Belviso et al published September 2017 in Journal of Food Composition and Analysis

Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction

scientific article published on 9 May 2013

Optimization of a Method Based on the Simultaneous Measurement of Acoustic and Mechanical Properties of Winegrape Seeds for the Determination of the Ripening Stage

scientific article published on 31 August 2012

Oxygen availability and strain combination modulate yeast growth dynamics in mixed culture fermentations of grape must with Starmerella bacillaris and Saccharomyces cerevisiae

scientific article

Ozone Improves the Aromatic Fingerprint of White Grapes

scientific article published on 24 November 2017

Ozone treatments of post harvested wine grapes: Impact on fermentative yeasts and wine chemical properties

scientific article published on 2 July 2016

Phenolic Composition Influences the Effectiveness of Fining Agents in Vegan-Friendly Red Wine Production

scientific article published on 28 December 2019

Phenolic Substances, Flavor Compounds, and Textural Properties of Three Native Romanian Wine Grape Varieties

article by Delia Elena Urcan et al published 14 April 2015 in International Journal of Food Properties

Phenolic ripeness assessment of grape skin by texture analysis

article

Physico-mechanical evaluation of the aptitude of berries of red wine grape varieties to resist the compression in carbonic maceration vinification

article by Simone Giacosa et al published 3 December 2012 in International Journal of Food Science and Technology

Possible use of texture characteristics of winegrapes as markers for zoning and their relationship with anthocyanin extractability index

article by Susana Río Segade et al published 12 January 2011 in International Journal of Food Science and Technology

Post-harvest control of wine-grape mycobiota using electrolyzed water

article by Francesco Cravero et al published June 2016 in Innovative Food Science and Emerging Technologies

Profiling of Hydroxycinnamoyl Tartrates and Acylated Anthocyanins in the Skin of 34 Vitis vinifera Genotypes

scientific article published on 04 May 2012

Progressive Pearling of Barley Kernel: Chemical Characterization of Pearling Fractions and Effect of Their Inclusion on the Nutritional and Technological Properties of Wheat Bread.

scientific article published on 16 April 2015

Proteins and enzymatic activities in Erbaluce grape berries with different response to the withering process.

scientific article published on 7 December 2011

Quantitative descriptive analysis of Italian polenta produced with different corn cultivars

scientific article published on 04 August 2011

Relationship between Agronomic Parameters, Phenolic Composition of Grape Skin, and Texture Properties of Vitis vinifera L. cv. Tempranillo.

scientific article published on 28 April 2015

Relationships among electrolyzed water postharvest treatments on winegrapes and chloroanisoles occurrence in wine

scientific article published on 20 February 2019

Relationships between skin flavonoid content and berry physical-mechanical properties in four red wine grape cultivars ( Vitis vinifera L.)

article by Luca Brillante et al published December 2015 in Scientia Horticulturae

Saccharomyces cerevisiae-Starmerella bacillaris strains interaction modulates chemical and volatile profile in red wine mixed fermentations

scientific article published on 01 April 2019

Selection of a Mechanical Property for Flesh Firmness of Table Grapes in Accordance with an OIV Ampelographic Descriptor

article by Simone Giacosa et al published 28 February 2014 in American Journal of Enology and Viticulture

Single-nucleotide polymorphism (SNP) genotyping assays for the varietal authentication of 'Nebbiolo' musts and wines

scientific article published on 26 December 2019

Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine

scientific article

The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta

scientific article published on 10 September 2014

Use of density sorting for the selection of aromatic grape berries with different volatile profile

scientific article published on 09 October 2018

Use of instrumental acoustic parameters of winegrape seeds as possible predictors of extractable phenolic compounds

scientific article published on 5 September 2013

Use of response surface methodology for the assessment of changes in the volatile composition of Moscato bianco (Vitis vinifera L.) grape berries during ripening

scientific article published in June 2016

Varietal Relationship Between Skin Break Force and Off-Vine Withering Process for Winegrapes

Varietal relationship between instrumental skin hardness and climate for grapevines (Vitis vinifera L.).

scientific article published on 9 September 2011

Volatile profile of white wines fermented with sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae

scientific article published on 07 March 2018

Yeast biodiversity and dynamics during sweet wine production as determined by molecular methods

scientific article

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