S. Arcari

Aromatic profile of Canaiolo nero wines in Santa Catarina highlands , Brazil

M. Stefanini, Vinicius Caliari, D. Porro, 2018 .

Determination of some phenolic compounds in red wine by RP-HPLC: method development and validation.

M. Bordignon-Luiz, V. M. Burin, L. L. Costa, 2011, Journal of Chromatographic Science.

Brazilian fortified wines: Chemical composition, chromatic properties and antioxidant activity

M. Bordignon-Luiz, R. Vanderlinde, E. Chaves, 2013 .

Polyphenolic compounds with biological activity in guabiroba fruits (Campomanesia xanthocarpa Berg.) by comprehensive two‐dimensional liquid chromatography

L. Mondello, P. Dugo, F. Cacciola, 2020, Electrophoresis.

Volatile composition of Merlot red wine and its contribution to the aroma: optimization and validation of analytical method.

H. Godoy, Vinicius Caliari, S. Arcari, 2017, Talanta.

Wild Saccharomyces Produced Differential Aromas of Fermented Sauvignon Blanc Must

P. Valente, M. Ramírez-Castrillón, S. Werner, 2022, Fermentation.

The effect of wild Saccharomyces on composition and aroma of the Sauvignon blanc

P. Valente, M. Ramírez-Castrillón, S. Werner, 2020, bioRxiv.