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Bruno Fedrizzi
Bruno Fedrizzi
Professor, The University of Auckland
Verified email at aucklanduni.ac.nz
Title
Cited by
Cited by
Year
Regional microbial signatures positively correlate with differential wine phenotypes: evidence for a microbial aspect to terroir
S Knight, S Klaere, B Fedrizzi, MR Goddard
Scientific reports 5 (1), 14233, 2015
2652015
Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of Amarone wine
M Azzolini, B Fedrizzi, E Tosi, F Finato, P Vagnoli, C Scrinzi, G Zapparoli
European Food Research and Technology 235, 303-313, 2012
1562012
Effect of nitrogen supplementation and Saccharomyces species on hydrogen sulfide and other volatile sulfur compounds in Shiraz fermentation and wine
M Ugliano, B Fedrizzi, T Siebert, B Travis, F Magno, G Versini, ...
Journal of Agricultural and Food Chemistry 57 (11), 4948-4955, 2009
1442009
First Identification of 4-S-Glutathionyl-4-methylpentan-2-one, a Potential Precursor of 4-Mercapto-4-methylpentan-2-one, in Sauvignon Blanc Juice
B Fedrizzi, KH Pardon, MA Sefton, GM Elsey, DW Jeffery
Journal of agricultural and food chemistry 57 (3), 991-995, 2009
1362009
Centella asiatica (Gotu kola) as a neuroprotectant and its potential role in healthy ageing
R Sabaragamuwa, CO Perera, B Fedrizzi
Trends in food science & technology 79, 88-97, 2018
872018
Aging effects and grape variety dependence on the content of sulfur volatiles in wine
B Fedrizzi, F Magno, D Badocco, G Nicolini, G Versini
Journal of agricultural and food chemistry 55 (26), 10880-10887, 2007
772007
Influence of harvesting technique and maceration process on aroma and phenolic attributes of Sauvignon blanc wine
KJ Olejar, B Fedrizzi, PA Kilmartin
Food chemistry 183, 181-189, 2015
712015
Ethyl propiolate derivatisation for the analysis of varietal thiols in wine
M Herbst-Johnstone, F Piano, N Duhamel, D Barker, B Fedrizzi
Journal of Chromatography A 1312, 104-110, 2013
702013
Effects of noble rot on must composition and aroma profile of Amarone wine produced by the traditional grape withering protocol
E Tosi, B Fedrizzi, M Azzolini, F Finato, B Simonato, G Zapparoli
Food Chemistry 130 (2), 370-375, 2012
672012
Gas chromatography–mass spectrometry determination of 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate in wine: A comparison of headspace solid phase microextraction and solid …
B Fedrizzi, G Versini, I Lavagnini, G Nicolini, F Magno
Analytica chimica acta 596 (2), 291-297, 2007
662007
Degradation studies of cholecalciferol (vitamin D3) using HPLC-DAD, UHPLC-MS/MS and chemical derivatization
F Mahmoodani, CO Perera, B Fedrizzi, G Abernethy, H Chen
Food chemistry 219, 373-381, 2017
622017
Influence of fermentation temperature, yeast strain, and grape juice on the aroma chemistry and sensory profile of Sauvignon blanc wines
RC Deed, B Fedrizzi, RC Gardner
Journal of agricultural and food chemistry 65 (40), 8902-8912, 2017
562017
Hydrogen sulfide and its roles in Saccharomyces cerevisiae in a winemaking context
CW Huang, ME Walker, B Fedrizzi, RC Gardner, V Jiranek
FEMS yeast research 17 (6), fox058, 2017
562017
Hydrogen sulfide production during yeast fermentation causes the accumulation of ethanethiol, S-ethyl thioacetate and diethyl disulfide
MI Kinzurik, M Herbst-Johnstone, RC Gardner, B Fedrizzi
Food chemistry 209, 341-347, 2016
542016
Development of reliable analytical tools for evaluating the influence of reductive winemaking on the quality of Lugana wines
F Mattivi, B Fedrizzi, A Zenato, P Tiefenthaler, S Tempesta, D Perenzoni, ...
Analytica Chimica Acta 732, 194-202, 2012
542012
Changes in wine aroma composition according to botrytized berry percentage: A preliminary study on Amarone wine
B Fedrizzi, E Tosi, B Simonato, F Finato, M Cipriani, G Caramia, ...
Food Technology and Biotechnology 49 (4), 529-535, 2011
542011
Grape cluster microclimate influences the aroma composition of Sauvignon blanc wine
D Martin, C Grose, B Fedrizzi, L Stuart, A Albright, A McLachlan
Food chemistry 210, 640-647, 2016
512016
Evolution of volatile sulfur compounds during wine fermentation
MI Kinzurik, M Herbst-Johnstone, RC Gardner, B Fedrizzi
Journal of agricultural and food chemistry 63 (36), 8017-8024, 2015
462015
Enhancement of Chardonnay antioxidant activity and sensory perception through maceration technique
KJ Olejar, B Fedrizzi, PA Kilmartin
LWT-Food Science and Technology 65, 152-157, 2016
442016
Model aging and oxidation effects on varietal, fermentative, and sulfur compounds in a dry botrytized red wine
B Fedrizzi, G Zapparoli, F Finato, E Tosi, A Turri, M Azzolini, G Versini
Journal of agricultural and food chemistry 59 (5), 1804-1813, 2011
432011
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