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List of works by Maurizio Ugliano

Contribution of non-Saccharomyces yeasts to wine volatile and sensory diversity: A study on Lachancea thermotolerans, Metschnikowia spp. and Starmerella bacillaris strains isolated in Italy

scientific article published on 05 December 2019

Fate of Grape-Derived Terpenoids in Model Systems Containing Active Yeast Cells

scientific article published on 16 March 2020

Fermentative and post-fermentative oxygenation of Corvina red wine: influence on phenolic and volatile composition, colour and wine oxidative response

scientific article published on 17 February 2020

Occurrence of hydrogen sulfide in wine and in fermentation: influence of yeast strain and supplementation of yeast available nitrogen ⬇️

scientific article published on July 29, 2010

Oxygen and SO2 Consumption of Different Enological Tannins in Relationship to Their Chemical and Electrochemical Characteristics

scientific article published on 19 March 2020

Rapid fingerprinting of white wine oxidizable fraction and classification of white wines using disposable screen printed sensors and derivative voltammetry

scientific article published in June 2016

The Induction of Noble Rot (Botrytis cinerea) Infection during Postharvest Withering Changes the Metabolome of Grapevine Berries (Vitis vinifera L., cv. Garganega).

scientific article published on 21 June 2017

Volatile Composition and Sensory Properties of Shiraz Wines As Affected by Nitrogen Supplementation and Yeast Species: Rationalizing Nitrogen Modulation of Wine Aroma ⬇️

scientific article published on November 10, 2010

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