Bruno Fedrizzi
Bruno Fedrizzi
Associate Professor, The University of Auckland
Verified email at
Cited by
Cited by
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), 1-10, 2015
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
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
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 (2), 303-313, 2012
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
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
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
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
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
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, 2011
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
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
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
Concurrent quantification of light and heavy sulphur volatiles in wine by headspace solid‐phase microextraction coupled with gas chromatography/mass spectrometry
B Fedrizzi, F Magno, S Moser, G Nicolini, G Versini
Rapid Communications in Mass Spectrometry: An International Journal Devoted …, 2007
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
Variation of some fermentative sulfur compounds in Italian “millesimč” classic sparkling wines during aging and storage on lees
B Fedrizzi, F Magno, F Finato, G Versini
Journal of agricultural and food chemistry 58 (17), 9716-9722, 2010
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
Antioxidant activity and phenolic profiles of S auvignon B lanc wines made by various maceration techniques
KJ Olejar, B Fedrizzi, PA Kilmartin
Australian Journal of Grape and Wine Research 21 (1), 57-68, 2015
Influence of oxygen availability during skin‐contact maceration on the formation of precursors of 3‐mercaptohexan‐1‐ol in M üller‐T hurgau and S auvignon B lanc grapes
R Larcher, G Nicolini, L Tonidandel, T Román Villegas, M Malacarne, ...
Australian journal of grape and wine research 19 (3), 342-348, 2013
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
The system can't perform the operation now. Try again later.
Articles 1–20