Bruno Fedrizzi

Associate Professor

University of Auckland

New Zealand

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About

Bruno Fedrizzi is an Associate Professor at The University of Auckland, New Zealand. His research primarily focuses on the fields of food science and enology, with recent articles exploring topics such as the use of grape waste-derived materials for antimicrobial applications, metabolite characterization in coffee production, and the interactions of wine polysaccharides with aroma compounds. Additionally, he investigates the sensory profiles of wines and the biochemical pathways involved in fruit ripening.

Articles (10)

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2022

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2022

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2022

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2022

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2022

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2022

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2021

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2021

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2021

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2021

Collaborators (1)

Katie Parish-Virtue

UNITED KINGDOM

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Bruno Fedrizzi

Research Interests

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Articles (10)

First use of grape waste-derived building blocks to yield antimicrobial materials

Metabolite characterization of fifteen by-products of the coffee production chain: From farm to factory

Synthesis of d<sub>6</sub>-deuterated analogues of aroma molecules-β-damascenone, β-damascone and safranal

The interactions of wine polysaccharides with aroma compounds, tannins, and proteins, and their importance to winemaking

Time course accumulation of polysulfides in Chardonnay and model juice fermentations

Ultrasound assisted extraction and quantification of targeted bioactive compounds of Centella asiatica (Gotu Kola) by UHPLC-MS/MS MRM tandem mass spectroscopy

A single run liquid chromatography-tandem mass spectrometry method for the analysis of varietal thiols and their precursors in wine

Aroma and sensory profiles of sauvignon blanc wines from commercially produced free run and pressed juices

Contribution of grape skins and yeast choice on the aroma profiles of wines produced from pinot noir and synthetic grape musts

Development of volatile organic compounds and their glycosylated precursors in tamarillo (Solanum betaceum Cav.) during fruit ripening: A prediction of biochemical pathway

Collaborators (1)

Katie Parish-Virtue

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