0000000001247564

AUTHOR

A Scacco

showing 7 related works from this author

Influence of "single-origin" coffees on sensory characteristics of Espresso.

2004

Settore AGR/15 - Scienze E Tecnologie Alimentarisensorial analysis cofee aroma compounds GC-MS
researchProduct

Beneficial effects of Candida zemplinina in wine fermentation: lower alcohol level and higher glycerol content

2012

Candida zemplinina wine fermentation alcohol glycerolSettore AGR/15 - Scienze E Tecnologie Alimentari
researchProduct

Candida zemplinina yeasts positively impact wine production: lower alcohol levels and higher glycerol contents

2012

Settore AGR/15 - Scienze E Tecnologie AlimentariCandida zemplinina wine yeasts mixed fermentation
researchProduct

SENSORY AND PHYSICOCHEMICAL CHARACTERIZATION OF CERASUOLO DI VITTORIA RED WINE

2007

DOC wine sensory and physicochemical parameters
researchProduct

Quality control of the Denomination of Origin 'Cerasuolo di Vittoria' wine by sensory and analytical parameters.

2005

sensorial analisys wineSettore AGR/15 - Scienze E Tecnologie Alimentari
researchProduct

STUDIO DELLA VARIABILITà INTRAVARIETALE DEL NERO D'AVOLA: LA PIù IMPORTANTE CULTIVAR A BACCA NERA DELLA SICILIA

2011

Settore AGR/03 - Arboricoltura Generale E Coltivazioni ArboreeBIOTIPI QUALITà ANTOCIANI ANALISI SENSORIALE
researchProduct

Use of Candida zemplinina to improve wine quality: lowering alcohol level and enhancing glycerol content

2012

Candida zemplinina wine quality alcohol glycerolSettore AGR/15 - Scienze E Tecnologie Alimentari
researchProduct