Piergiorgio Comuzzo

Summary

Affiliation: University of Udine
Country: Italy

Publications

  1. ncbi Interactions between yeast autolysates and volatile compounds in wine and model solution
    Piergiorgio Comuzzo
    Universita Degli Studi di Udine, Dipartimento di Scienze degli Alimenti, Sezione Industrie Agrarie, via Sondrio, 2 A, 33100 Udine, Italy Electronic address
    Food Chem 127:473-80. 2011
  2. ncbi Effect of different lysis treatments on the characteristics of yeast derivatives for winemaking
    Piergiorgio Comuzzo
    Dipartimento di Scienze degli Alimenti via Sondrio, Universita Degli Studi di Udine, 2 A, 33100 Udine, Italy
    J Agric Food Chem 60:3211-22. 2012
  3. ncbi Sweet-like off-flavor in Aglianico del Vulture wine: ethyl phenylacetate as the mainly involved compound
    Lara Tat
    Dipartimento di Scienze degli Alimenti, Universita Degli Studi di Udine, via Marangoni 97, 33100 Udine, Italia
    J Agric Food Chem 55:5205-12. 2007
  4. ncbi Modified nondestructive colorimetric method to evaluate the variability of oxygen diffusion rate through wine bottle closures
    Laura Brotto
    Dipartimento di Scienze degli Alimenti, Universita Degli Studi di Udine, via Sondrio 2 A, Udine, Italy
    J Agric Food Chem 58:3567-72. 2010

Collaborators

  • Lara Tat
  • Laura Brotto
  • Franco Battistutta
  • Roberto Zironi

Detail Information

Publications4

  1. ncbi Interactions between yeast autolysates and volatile compounds in wine and model solution
    Piergiorgio Comuzzo
    Universita Degli Studi di Udine, Dipartimento di Scienze degli Alimenti, Sezione Industrie Agrarie, via Sondrio, 2 A, 33100 Udine, Italy Electronic address
    Food Chem 127:473-80. 2011
    ....
  2. ncbi Effect of different lysis treatments on the characteristics of yeast derivatives for winemaking
    Piergiorgio Comuzzo
    Dipartimento di Scienze degli Alimenti via Sondrio, Universita Degli Studi di Udine, 2 A, 33100 Udine, Italy
    J Agric Food Chem 60:3211-22. 2012
    ..On the contrary, thermal autolysate was richer in glycoproteins, and it was able to increase the wine aroma intensity; nevertheless, in the wines treated with such preparation, a slight yeastlike olfactory note was perceived...
  3. ncbi Sweet-like off-flavor in Aglianico del Vulture wine: ethyl phenylacetate as the mainly involved compound
    Lara Tat
    Dipartimento di Scienze degli Alimenti, Universita Degli Studi di Udine, via Marangoni 97, 33100 Udine, Italia
    J Agric Food Chem 55:5205-12. 2007
    ....
  4. ncbi Modified nondestructive colorimetric method to evaluate the variability of oxygen diffusion rate through wine bottle closures
    Laura Brotto
    Dipartimento di Scienze degli Alimenti, Universita Degli Studi di Udine, via Sondrio 2 A, Udine, Italy
    J Agric Food Chem 58:3567-72. 2010
    ..The limits of the colorimetric method were also analyzed, and three possible causes of degradation of the indigo carmine solution were identified: oxygen, light, and heat...