Cover Image

Effects of Trichoderma treatments on the phenolic and sensory quality of Aglianico grapes and wine

Fuente: Wiley Open Access

Saved in:

Bibliographic Details
Main Authors:	Maria Tiziana Lisanti, Sheridan L. Woo, Angelita Gambuti, Roberta Marra, Giada d'Errico, Francesco Vinale, Gelsomina Manganiello, Luigi Moio, Nadia Lombardi
Format:	Artículo Open Access
Published:	Wiley 2025
Subjects:	Journal of the Science of Food and Agriculture
Online Access:	Acceder al recurso
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Studying how dry extract can affect the aroma release and perception in different red wine styles
by: Paola Piombino, et al.
Published: (2024)

Anthocyanins and nucleation seeds are key factors affecting quercetin precipitation in red wines
by: Alessandra Luciano, et al.
Published: (2024)

Whipped chickpea aquafaba as a fat replacer in ice cream: Effect on sensory and physicochemical properties
by: Andrea Balivo, et al.
Published: (2024)

Sharp asymptotics for the maximal distance from the boundary to the nucleus of a typical Poisson-Voronoi cell
by: Calka, Pierre, et al.
Published: (2025)

Incidence of knee and hip joint replacement associated with cumulative exposure to physical factors at work
by: Angelo d'Errico, et al.
Published: (2024)

Chapter Cultural and sensorial correlates of Trebbiano wine consumption
by: Fabbris, Luigi, et al.
Published: (2023)

Seawater carbonate chemistry and accumulation and cellular responsiveness to cadmium in mussels Mytilus galloprovincialis
by: Nardi, Alessandro, et al.
Published: (2018)

Evaluation of phenolic compounds content and in vitro antioxidant activity of red wines produced from Vitis labrusca grapes
by: Daniel Braga de LIMA
Published: (2011)

transmutacion Entropica
by: Moio
Published: (2026)

Carposphere microbiota alters grape volatiles and shapes the wine grape typicality
by: Menglong Liu, et al.
Published: (2025)

Chapter Experience, sensorial skills and personality qualifying a wine consumer as an expert
by: Fabbris, Luigi, et al.
Published: (2022)

Chapter Experience, sensorial skills and personality qualifying a wine consumer as an expert
by: Fabbris, Luigi, et al.
Published: (2022)

Quantification of organic acids in grape musts and Port wines
by: S. C. Cunha
Published: (2002)

Ionizing radiation effects in Brazilian grape tree wine
by: Juliana Angelo Pires
Published: (2019)

Research on the quality of the wine grapes in corridor area of China
by: Guo CHENG
Published: (2015)

Improvement in quality of wine by blending white and coloured grapes
by: Veena Joshi
Published: (2013)

Indirect effects of climate changes on cadmium bioavailability and biological effects in the Mediterranean mussel Mytilus galloprovincialis
by: Nardi, Alessandro, et al.
Published: (2017)

Nonsurgical Retreatment of a 16 × 9 mm Osteolytic Lesion With Buccal Bone Regeneration Using a Bioceramic Sealer: A Clinical and NGS‐Based Microbiological Case Report With 30‐Month Follow‐Up
by: Andrea Spinelli, et al.
Published: (2025)

Evaluation of new grape hybrids and French cultivars for wine production
by: K. Ranjitha
Published: (2014)

Chloride concentration in red wines: influence of terroir and grape type
by: Marina Sonegheti COLI
Published: (2015)

Colour, phenolic content and antioxidant activity of grape juice
by: Vívian Maria BURIN
Published: (2010)

Dispositivo de Arquitectura Heptagonal y Métrica de Sincronía Estructural para la Anulación de Error en Sistemas Electrónicos Híbridos (Chip Terminal Q)
by: Moio Dario Walter
Published: (2026)

Q.A.S.T Fase 2 EXPERIMENTO EMPÍRICO
by: Moio, Dario Walter
Published: (2025)

(Part II): Mechanics of Displacement and Structural Stabilit
by: Moio, Dario Walter
Published: (2026)

Pruning affects the vegetative balance of the wine grape ( Vitis vinifera L.)
by: Pedro José Almanza-Merchán
Published: (2014)

Editorial
by: Lisbeth Manganiello
Published: (2014)

Editorial
by: Lisbeth Manganiello
Published: (2012)

Segurança e exequibilidade do teste ergométrico em pacientes com insuficiência cardíaca
by: Gelsomina Angelina Martins Costa Pereira
Published: (2012)

Consumers’ familiarity with wine increased their acceptance of pasta sauce containing grape pomace
by: Rachael Moss, et al.
Published: (2024)

From Birdwatch to Community Notes, from Twitter to X: four years of community-based content moderation
by: Mohammadi, Saeedeh, et al.
Published: (2025)

Physical attributes of ultisol of Brazil’s northeastern semiarid under organic farming of wine grapes
by: JARDENIA R. FEITOSA
Published: (2015)

Pioderma gangrenoso como diagnóstico diferencial de isquemia crónica crítica de miembros inferiores
by: Carlos F. Manganiello
Published: (2024)

Product categorization of Korean rice wine (makgeolli) compared to beer and wine using sensory evaluation methods
by: Barry Wong, et al.
Published: (2024)

Do extreme salinity fluctuations exacerbate AMPA toxicity? Experimental evidence and hazard characterization in Mediterranean mussels.
by: Vivani, Veronica, et al.
Published: (2026)

Reconstruction theorems in the supported case
by: Lombardi, Luigi
Published: (2025)

Chapter Prediction of wine sensorial quality: a classification problem
by: Carpita, Maurizio, et al.
Published: (2022)

Ethnic ancestry and smoking, farming of wine grapes in semiarid regions, and the potentials of Manihot multifida in medicine use
by: ALEXANDER W.A. KELLNER
Published: (2015)

Effect of trellising system on grape and wine composition of Syrah vines grown in the cerrado region of Minas Gerais
by: Renata Vieira da MOTA
Published: (2011)

Abscisic acid reduced methoxypyrazines concentration and its derived unpleasant odors in Cabernet Sauvignon grapes and wines
by: Xianghan Cheng, et al.
Published: (2024)

Erratum to “Whey–pectin microcapsules improve the stability of grape marc phenolics during digestion”
Published: (2024)