Piergiorgio Comuzzo

University of Udine

Italy

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Articles (9)

Year:

2025

Year:

2024

Year:

2024

Year:

2024

Year:

2024

Year:

2022

Year:

2021

Year:

2021

Year:

2020

Collaborators (6)

Lucilla Iacumin

University of Udine

ITALY

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Marco Bietresato

Docente di Macchine e Impianti per l'Industria Alimentare - Lecturer of Machines and Equipment for Agrifood Industry

Università degli Studi di Udine

ITALY

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Andrea Natolino

Assistant Professor

University of Udine

ITALY

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Panagiotis Arapitsas

Assistant Professor

University of West Attica

GREECE

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Rino Gubiani

professor

University of Udine

ITALY

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Paolo Sivilotti

University of Udine

ITALY

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Piergiorgio Comuzzo

Research Interests

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Articles (9)

Use of Emerging Technologies and Non-Saccharomyces spp. for Tailoring the Composition of Yeast Derivatives: Effect on White Wine Aging

Intensification of grape marc (Vitis vinifera) exploitation by subcritical water-ethanol extraction: Effect on polyphenol bioactivities and kinetic modelling

Use of high hydrostatic pressure and non-Saccharomyces yeasts for improving aging on lees of white wine

“CANTINA 5.0”—A Novel, Industry 5.0-Based Paradigm Applied to the Winemaking Industry in Italy

Effect of processing Verdejo grape must by UHPH using non-Saccharomyces yeasts in the absence of SO2

Characterization of Non-Saccharomyces Yeast Strains Isolated from Grape Juice and Pomace: Production of Polysaccharides and Antioxidant Molecules after Growth and Autolysis

Cluster Thinning and Vineyard Site Modulate the Metabolomic Profile of Ribolla Gialla Base and Sparkling Wines

Effect of a yeast autolysate produced by high pressure homogenization on white wine evolution during ageing

Pulsed Electric Field Processing of Red Grapes (cv. Rondinella): Modifications of Phenolic Fraction and Effects on Wine Evolution

Collaborators (6)

Lucilla Iacumin

Marco Bietresato

Andrea Natolino

Panagiotis Arapitsas

Rino Gubiani

Paolo Sivilotti

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