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Luigi Picariello

Observed names: L Picariello, L. Picariello, Picariello, L., Picariello, Luigi
ORCID: 0000-0003-1828-2248
Observed ORCID: 0000-0003-1828-2248
OpenAlex ID: A5042350599
How must pH affects the level of red wine phenols
2020 · Martino Forino, Luigi Picariello, et al. · LWT · 67
Evolution of pigments, tannins and acetaldehyde during forced oxidation of red wine: Effect of tannins addition
2016 · Luigi Picariello, Angelita Gambuti, et al. · LWT · 66
Evolution of Sangiovese Wines With Varied Tannin and Anthocyanin Ratios During Oxidative Aging
2018 · Angelita Gambuti, Luigi Picariello, et al. · Frontiers in Chemistry · 52
Oxygen exposure of tannins-rich red wines during bottle aging. Influence on phenolics and color, astringency markers and sensory attributes
2016 · A. Gambuti, T. Siani, et al. · European Food Research and Technology · 48
New insights into the formation of precipitates of quercetin in Sangiovese wines
2020 · Angelita Gambuti, Luigi Picariello, et al. · Journal of Food Science and Technology · 39
Enological tannins affect acetaldehyde evolution, colour stability and tannin reactivity during forced oxidation of red wine
2017 · Luigi Picariello, Angelita Gambuti, et al. · International Journal of Food Science & Technology · 34
New insights into the chemical bases of wine color evolution and stability: the key role of acetaldehyde
2020 · Martino Forino, Luigi Picariello, et al. · European Food Research and Technology · 28
Fermentative and post‐fermentative oxygenation of Corvina red wine: influence on phenolic and volatile composition, colour and wine oxidative response
2020 · Luigi Picariello, Davide Slaghenaufi, et al. · Journal of the Science of Food and Agriculture · 28
Effect of Different Enological Tannins on Oxygen Consumption, Phenolic Compounds, Color and Astringency Evolution of Aglianico Wine
2020 · Luigi Picariello, Alessandra Rinaldi, et al. · Molecules · 23
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Impact of 5-year bottle aging under controlled oxygen exposure on sulfur dioxide and phenolic composition of tannin-rich red wines
2020 · Angelita Gambuti, Luigi Picariello, et al. · OENO One · 23
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Effectiveness of chitosan as an alternative to sulfites in red wine production
2020 · Luigi Picariello, Alessandra Rinaldi, et al. · European Food Research and Technology · 23
Modification of the organic acid profile of grapes due to climate changes alters the stability of red wine phenolics during controlled oxidation
2019 · Picariello, L., Rinaldi, A., et al. · Vitis · 22
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How the Management of pH during Winemaking Affects Acetaldehyde, Polymeric Pigments and Color Evolution of Red Wine
2022 · Angelita Gambuti, Luigi Picariello, et al. · Applied Sciences · 20
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Effect of oxidation on color parameters, tannins, and sensory characteristics of Sangiovese wines
2021 · Alessandra Rinaldi, Luigi Picariello, et al. · European Food Research and Technology · 20
How acetaldehyde reacts with low molecular weight phenolics in white and red wines
2021 · Raffaele Cucciniello, Martino Forino, et al. · European Food Research and Technology · 19
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Oxygen and SO 2 Consumption of Different Enological Tannins in Relationship to Their Chemical and Electrochemical Characteristics
2020 · Maurizio Ugliano, Davide Slaghenaufi, et al. · Journal of Agricultural and Food Chemistry · 19
Comparison of Three Accelerated Oxidation Tests Applied to Red Wines with Different Chemical Composition
2021 · Francesca Coppola, Luigi Picariello, et al. · Molecules · 17
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Phenolic Profiles of Red Wine Relate to Vascular Endothelial Benefits Mediated by SIRT1 and SIRT6
2021 · Nunzia D’Onofrio, Elisa Martino, et al. · International Journal of Molecular Sciences · 15
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Cabernet Sauvignon Aging Stability Altered by Microoxygenation
2019 · Angelita Gambuti, Luigi Picariello, et al. · American Journal of Enology and Viticulture · 13
Evaluation of the use of sulfur dioxide and glutathione to prevent oxidative degradation of malvidin-3-monoglucoside by hydrogen peroxide in the model solution and real wine
2017 · Angelita Gambuti, Luigi Picariello, et al. · Food Research International · 13
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Investigating the impact of pedoclimatic conditions on the oenological performance of two red cultivars grown throughout southern Italy
2023 · Massimo Iorizzo, Angelo Sicilia, et al. · Frontiers in Plant Science · 11
Copper (II) Level in Musts Affects Acetaldehyde Concentration, Phenolic Composition, and Chromatic Characteristics of Red and White Wines
2024 · Francesco Errichiello, Luigi Picariello, et al. · Molecules · 10
Analysis of Polyphenols During Alcoholic Fermentation of Red Grape Aglianico (Vitis vinifera L.): Potential Winemaking Optimization and Pomace Valorization
2024 · Francesco Errichiello, Martino Forino, et al. · Molecules · 8
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Effect of chitosan addition on acetaldehyde and polymeric pigments production after oxidation of red wines with different tannin/anthocyanins ratio
2023 · Luigi Picariello, Francesco Errichiello, et al. · European Food Research and Technology · 8
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Anthocyanins and nucleation seeds are key factors affecting quercetin precipitation in red wines
2024 · Alessandra Luciano, Luigi Picariello, et al. · Journal of the Science of Food and Agriculture · 6
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Works count: 39
Citation count: 657
H-index: 17
I10-index: 22
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