Physico-Chemical Features of Sangiovese Wine as Affected by a Post-Fermentative Treatment with Chitosan by Antonio Castro Marin, Fabio Chinnici

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Chitosan in Sparkling Wines Produced by the Traditional Method: Influence of Its Presence during the Secondary Fermentation by Antonio Castro Marín, Claudio Riponi, Fabio Chinnici

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Physico-Chemical and Sensory Characterization of a Fruit Beer Obtained with the Addition of Cv. Lambrusco Grapes Must by Antonio Castro Marin, Federico Baris, Elia Romanini, Milena Lambri, Giuseppe Montevecchi, Fabio Chinnici

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Characterization of VOCs Emitted by Foliage of Grapevine cv. Isabella for Prospecting Innovative Cropping Systems by Arleen Rodríguez-Declet, Antonio Castro-Marín, Luca Moretti Conti, Alessandra Lombini, Fabio Chinnici, Adamo Domenico Rombolà

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Characterization of Berry Aromatic Profile of cv. Trebbiano Romagnolo Grapes and Effects of Intercropping with <i>Salvia officinalis</i> L. by Arleen Rodríguez-Declet, Antonio Castro-Marín, Alessandra Lombini, Onur Sevindik, Serkan Selli, Fabio Chinnici, Adamo Domenico Rombolà

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