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Raffaele Guzzon

affiliation not provided to SSRN

  • affiliation not provided to SSRN

SCHOLARLY PAPERS

2

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83

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Scholarly Papers (2)

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1.

Technological Affinity Index for Interaction between Lactic Acid Bacteria and Saccharomyces Cerevisiae Strains to Modulate the Fruity and Floreal Aroma of Catarratto Wines

Number of pages: 39 Posted: 14 Apr 2024
Vincenzo Naselli, Antonino Pirrone, Enrico Viola, Valentina Craparo, Antonella Porrello, Antonella Maggio, Venera Seminerio, Giuseppe Rocca, Giuseppe Notarbartolo, Sibylle Krieger-Weber, Paola Vagnoli, Stephanie Weidmann, Raffaele Guzzon, Luca Settanni, Giancarlo Moschetti, Nicola Francesca and Antonio Alfonzo
affiliation not provided to SSRN, University of Palermo, University of Palermo, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, R&R Neuromodulation Lab, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, AgroSup Dijon, affiliation not provided to SSRN, University of Palermo, University of Palermo, University of Palermo and Istituto Zooprofilattico Sperimentale delle Venezie
Downloads 51 (1,063,489)

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Catarratto grape variety, Lactic acid bacteria, Malolactic fermentation, Saccharomyces cerevisiae, Technological affinity index, Wine aroma

2.

Characterisation of Diospyros Kaki (Persimmon) Vinegars Produced with Different Microorganisms

Number of pages: 31 Posted: 11 Apr 2023
Matteo Bordiga, Raffaele Guzzon, Marcello Manfredi, Elettra Barberis, Simona Grasso, Ana Benítez-González, Antonio Meléndez Martínez, Fabiano Travaglia, Marco Arlorio and Jean Daniel Coisson
affiliation not provided to SSRN, affiliation not provided to SSRN, University of Piemonte Orientale, affiliation not provided to SSRN, University College Dublin (UCD), University of Seville, University of Seville, affiliation not provided to SSRN, affiliation not provided to SSRN and affiliation not provided to SSRN
Downloads 32 (1,290,922)

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Persimmon, Kaki vinegar, Non-Saccharomyces yeast, vinegar fermentation, Volatile compounds, carotenoids.