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List of works by Bruno Fedrizzi

A new analytical method to measure S-methyl-l-methionine in grape juice reveals the influence of yeast on dimethyl sulfide production during fermentation

scientific article published on 17 September 2019

A novel LC-HRMS method reveals cysteinyl and glutathionyl polysulfides in wine

scientific article published on 30 April 2020

Addition of volatile sulfur compounds to yeast at the early stages of fermentation reveals distinct biological and chemical pathways for aroma formation

scientific article published on 24 January 2020

Aging effects and grape variety dependence on the content of sulfur volatiles in wine

scientific article published on 30 November 2007

Analysis of Aroma Compounds in Wine

scholarly article

Characterization of an Antioxidant and Antimicrobial Extract from Cool Climate, White Grape Marc

scientific article published on 20 July 2019

Co-evolution as Tool for Diversifying Flavor and Aroma Profiles of Wines.

scientific article

Concurrent quantification of light and heavy sulphur volatiles in wine by headspace solid-phase microextraction coupled with gas chromatography/mass spectrometry.

scientific article published in January 2007

Convenient synthesis of deuterium labelled sesquiterpenes

scientific article published in October 2016

D-optimal design of an untargeted HS-SPME-GC-TOF metabolite profiling method

scientific article published on 27 June 2012

Degradation studies of cholecalciferol (vitamin D3) using HPLC-DAD, UHPLC-MS/MS and chemical derivatization.

scientific article published on 23 September 2016

Development of reliable analytical tools for evaluating the influence of reductive winemaking on the quality of Lugana wines

scientific article published on 13 December 2011

Development of volatile organic compounds and their glycosylated precursors in tamarillo (Solanum betaceum Cav.) during fruit ripening: A prediction of biochemical pathway

scientific article published on 16 September 2020

Effect of nitrogen supplementation and Saccharomyces species on hydrogen sulfide and other volatile sulfur compounds in shiraz fermentation and wine

scientific article published on 01 June 2009

Effectiveness of isotopically labelled and non-isotopically labelled internal standards in the gas chromatography/mass spectrometry analysis of sulfur compounds in wines: use of a statistically based matrix comprehensive approach

scientific article published on 01 April 2009

Efficient Total Synthesis of (±)-Isoguaiacin and (±)-Isogalbulin

scientific article published on 19 April 2017

Ethyl propiolate derivatisation for the analysis of varietal thiols in wine

scientific article published on 26 August 2013

Evolution of Volatile Sulfur Compounds during Wine Fermentation.

scientific article

Facile gas chromatography-tandem mass spectrometry stable isotope dilution method for the quantification of sesquiterpenes in grape

scientific article published on 5 January 2018

First evidence of the presence of S-cysteinylated and S-glutathionylated precursors in tannins.

scientific article

First identification of 4-S-glutathionyl-4-methylpentan-2-one, a potential precursor of 4-mercapto-4-methylpentan-2-one, in Sauvignon Blanc juice

scientific article published in February 2009

Front Cover: Stereoselective Synthesis of the Spirocyclic Ring System of the Sesquiterpene Spirolepechinene (Asian J. Org. Chem. 4/2019)

scientific article published in 2019

Gas chromatography-mass spectrometry determination of 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate in wine: a comparison of headspace solid phase microextraction and solid phase extraction methods.

scientific article published on 12 June 2007

Grape cluster microclimate influences the aroma composition of Sauvignon blanc wine

scientific article

Hydrogen sulfide and its roles in Saccharomyces cerevisiae in a winemaking context

scientific article published on 01 September 2017

Hydrogen sulfide production during yeast fermentation causes the accumulation of ethanethiol, S-ethyl thioacetate and diethyl disulfide

scientific article published on 21 April 2016

Hyphenated gas chromatography-mass spectrometry analysis of 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate in wine: Comparison with results of other sampling procedures via a robust regression

scientific article published on 14 November 2007

Identification of Vitamin D3 Oxidation Products Using High-Resolution and Tandem Mass Spectrometry

scientific article published on 19 March 2018

Identification of herbivore-induced plant volatiles from selected Rubus species fed upon by raspberry bud moth (Heterocrossa rubophaga) larvae

scientific article published in 2022

Identification of in situ flower volatiles from kiwifruit (Actinidia chinensis var. deliciosa) cultivars and their male pollenisers in a New Zealand orchard

scientific article

Identification of intermediates involved in the biosynthetic pathway of 3-mercaptohexan-1-ol conjugates in yellow passion fruit (Passiflora edulis f. flavicarpa).

scientific article published on 6 February 2012

Indications of the prominent role of elemental sulfur in the formation of the varietal thiol 3-mercaptohexanol in Sauvignon blanc wine.

scientific article

Induction of grape botrytization during withering affects volatile composition of Recioto di Soave, a “passito”-style wine

article

Influence of Fermentation Temperature, Yeast Strain, and Grape Juice on the Aroma Chemistry and Sensory Profile of Sauvignon Blanc Wines

scientific article published on 19 September 2017

Influence of harvesting technique and maceration process on aroma and phenolic attributes of Sauvignon blanc wine

scientific article published on 20 March 2015

Interregional survey of the New Zealand Pinot noir fermentative sulfur compounds profile

scientific article published on 06 August 2020

Iterative synthetic strategies and gene deletant experiments enable the first identification of polysulfides in Saccharomyces cerevisiae

scientific article published on 01 July 2019

Lipid oxidation and vitamin D3 degradation in simulated whole milk powder as influenced by processing and storage

scientific article published on 13 April 2018

Metabolite characterization of fifteen by-products of the coffee production chain: From farm to factory

scientific article published in 2022

Model aging and oxidation effects on varietal, fermentative, and sulfur compounds in a dry botrytized red wine

scientific article published on 11 February 2011

Novel technological strategies to enhance tropical thiol precursors in winemaking by-products.

scientific article published on 22 March 2016

Optimization of Ecofriendly Extraction of Bioactive Monomeric Phenolics and Useful Flavor Precursors from Grape Waste

scientific article published on 18 August 2016

Pre-fermentation addition of grape tannin increases the varietal thiols content in wine.

scientific article published on 6 June 2014

Pre-fermentation fining effects on the aroma chemistry of Marlborough Sauvignon blanc press fractions.

scientific article

Regional microbial signatures positively correlate with differential wine phenotypes: evidence for a microbial aspect to terroir

scientific article published on 24 September 2015

Saccharomyces cerevisiae FLO1 Gene Demonstrates Genetic Linkage to Increased Fermentation Rate at Low Temperatures

scientific article published on 30 January 2017

Stable Isotope Ratios and Aroma Profile Changes Induced Due to Innovative Wine Dealcoholisation Approaches

article by Bruno Fedrizzi et al published 23 February 2013 in Food and Bioprocess Technology

Stereoselective Synthesis of the Spirocyclic Ring System of the Sesquiterpene Spirolepechinene

scientific article published in 2019

Synthesis of alkyl sulfonic acid aldehydes and alcohols, putative precursors to important wine aroma thiols

scientific article published in March 2015

The GLO1 Gene Is Required for Full Activity of O-Acetyl Homoserine Sulfhydrylase Encoded by MET17.

scientific article

The effect of linoleic acid on the Sauvignon blanc fermentation by different wine yeast strains

scientific article published on 30 June 2016

The impact of postharvest ultra-violet light irradiation on the thiol content of Sauvignon blanc grapes

scientific article published on 31 July 2018

The role of yeast ARO8, ARO9 and ARO10 genes in the biosynthesis of 3-(methylthio)-1-propanol from L-methionine during fermentation in synthetic grape medium

article

The yeast TUM1 affects production of hydrogen sulfide from cysteine treatment during fermentation

scientific article published on 2 December 2016

Under-Vine Management To Modulate Wine Chemical Profile

article by Mark Krasnow et al published January 2015 in ACS Symposium Series

Variation of some fermentative sulfur compounds in Italian "millesime" classic sparkling wines during aging and storage on lees.

scientific article published on September 2010

Yeast genes involved in regulating cysteine uptake affect production of hydrogen sulfide from cysteine during fermentation

scientific article published on August 2017

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