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L. Federico Casassa

Associate Professor

California Polytechnic State University

United States

Research Interests

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Professors in United States Professors in Food Science Food Science professors in United States

About

L. Federico Casassa is an Associate Professor at California Polytechnic State University in the United States. His research focuses on wine chemistry and viticulture, with recent articles exploring topics such as the impact of cap management techniques on red wine composition, effects of vine age and irrigation on Zinfandel wines, and the influence of phenolic extraction in various wine varieties. His work contributes valuable insights into the production and sensory properties of California wines.

Articles (23)

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Collaborators (4)

Jean Catherine Dodson Peterson

Washington State University

UNITED STATES

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Charlotte Decock

California Polytechnic State University

UNITED STATES

View details

James F. Harbertson

Professor of Enology

Washington State University

UNITED STATES

View details

Cristina Lazcano

Associate Professor

University of California, Davis

UNITED STATES

View details

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L. Federico Casassa

Research Interests

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About

Articles (23)

Chemical and Sensory Effects of Skin Contact and Oxidative and Reductive Handling of Albariño Wines

Impact of Sulfur Dioxide Additions on the Oxidation–Reduction Potential, Chemical Composition, and Sensory Properties of Apple Cider

The Effect of Pre-Fermentative Thermo-Maceration and Apple Pomace Addition on Phenolic Content and Volatile Profile of Hard Cider

Caffeic Acid, Reduced Glutathione, and Ferric Iron Addition Effects on the Redox Potential of Model Wine Solutions

Monitoring of the Oxidation–Reduction Potential and Its Effects on the Chemical Composition of Grenache, Syrah, and Mourvèdre Wines and Their Blends

Pre-Fermentative Addition of Sodium and Calcium Bentonites on Chardonnay Wine Changes Heat Stability, Fermentation Kinetics, Chemistry, and Volatile Composition

Effect of Contrasting Redox Potential Evolutions and Cap Management Techniques on the Chemical Composition of Red Wine

Influence of Berry Size on California-Grown Zinfandel Grapes and Wines

The Chemical and Sensory Impact of Cap Management Techniques, Maceration Length, and Ethanol Level in Syrah Wines from the Central Coast of California

Effect of Contrasting Cap Management Protocols on the Phenolic Composition, Redox Potential, and Sensory Properties of Pinot Noir and Petite Sirah Wines

Effect of Cap Management Frequency on the Phenolic, Chromatic, and Sensory Composition of Cabernet Sauvignon Wines from the Central Coast of California over Two Vintages

Descriptive temporal sensory properties and volatile composition of Pinot noir wines produced with contrasting alcoholic fermentation temperatures and cap management regimes

The Effect of Supplemental Irrigation on a Dry-Farmed Vitis vinifera L. cv. Zinfandel Vineyard as a Function of Vine Age

Effect of Rootstock on Vineyard Establishment Using Green-Growing Benchgrafts

The Impact of Fermentation Temperature and Cap Management on Selected Volatile Compounds and Temporal Sensory Characteristics of Grenache Wines from the Central Coast of California

Erratum to “Assessing the Short-Term Effects of No-Till on Crop Yield, Greenhouse Gas Emissions, and Soil C and N Pools in a Cover-Cropped, Biodynamic Mediterranean Vineyard”

Temporal Evaluation of Retronasal and Mouthfeel Sensations in Cofermented and Blended Red Wines from California

Effect of Vine Age, Dry Farming and Supplemental Irrigation on Color and Phenolic Extraction of cv. Zinfandel Wines from California

Chemical and Sensory Effects of Cofermentation and Blending of Malbec and Merlot Wines from the Central Coast of California

Assessing the Short-Term Effects of No-Till on Crop Yield, Greenhouse Gas Emissions, and Soil C and N Pools in a Cover-Cropped, Biodynamic Mediterranean Vineyard

Multi-Year Study of the Chemical and Sensory Effects of Microwave-Assisted Extraction of Musts and Stems in Cabernet Sauvignon, Merlot and Syrah Wines from the Central Coast of California

Effects of maceration length after prefermentative cold soak: Detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot wines

Chemical and chromatic effects of saignée combined with extended maceration and microwaved stem addition on three Pinot Noir clones from the Central Coast of California

Collaborators (4)

Jean Catherine Dodson Peterson

Charlotte Decock

James F. Harbertson

Cristina Lazcano

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