Publications

Publications

Journals

1. Arapitsas, P.; Antonopoulos, A.; Stefanou, E.; Dourtoglou, V.G. Artificial again of wines using oak chips. Food Chem. 2004, 86, 563-570. https://doi.org/10.1016/j.foodchem.2003.10.003 

2. Romani, A.; Menichetti, S.; Arapitsas, P.; Nativi, C.; Turchetti, B.; Buzzini, P. O-methylglucogalloyl esters: Synthesis and evaluation of their antimycotic activity. Bioorg. Med. Chem. Lett. 2005, 15, 4000-4003. https://doi.org/10.1016/j.bmcl.2005.06.037 

3. Arapitsas, P.; Menichetti, S.; Vincieri, F.F.; Romani, A. Hydrolysable Tannins with the Hexahydroxydiphenoyl Unit and the m-Depsidic Link: HPLC-DAD-MS Identification and Model Synthesis. J. Agric. Food Chem. 2007, 50 (1), 48-55. https://doi.org/10.1021/jf0622329 

4. Arapitsas, P.; Turner, C. Pressurized Solvent Extraction and Monolithic Column-HPLC/DAD analysis of Anthocyanins in Red Cabbage. Talanta, 2008, 74, 1218-1223. https://doi.org/10.1016/j.talanta.2007.08.029 

5. Arapitsas, P.; Sjöberg, P.J.R.; Turner, L. Characterization of anthocyanins in red cabbage using high resolution liquid chromatography coupled with photodiode array detection and electrospray ionization-linear ion trap mass spectrometry. Food Chem. 2008, 109, 219-226. https://doi.org/10.1016/j.foodchem.2007.12.030 

6. Arapitsas, P. Identification and quantification of polyphenolic compounds from okra seeds and skins. Food Chem 2008, 110, 1041-1045.  https://doi.org/10.1016/j.foodchem.2008.03.014 

7. Arapitsas, P.; Formentini, L.; Menichetti, S.; Romani, A.; Moroni, F.; Chiarugi, A. Mono-galloyl glucose derivatives are potent poly(ADP-ribose) glycohydrolase (PARG) inhibitors and reduce PARP-1-dependent cell death. Br. J. Pharmacol. 2008, 155, 1235-1249. https://doi.org/10.1038/bjp.2008.370 

8. Buzzini, P.; Arapitsas, P.; Goretti, M.; Branda, E.; Turchetti, B.; Pinelli, P.; Ieri, F.; Romani, A. Antimicrobial activity of natural and synthetic hydrolyzable tannins. Mini Rev. Med. Chem. 2008, 8, 1179-1187. (DOI: 10.2174/138955708786140990) 

9. Theodoridis, G.; Gika, H, Franceschi.; P, Caputi, L.; Arapitsas, P.; Scholz, M.; Masuero, D.; Wehrens, R.; Vrhovsek, U.; Mattivi, F. LC-MS based global metabolite profiling of grape: solvent extraction protocol optimization Metabolomics 2012, 8, 175-185. https://doi.org/10.1007/s11306-011-0298-z 

10. Arapitsas, P.; Scholz, M.; Vrhovsek, U.; Di Blasi, S.; Biondi Bartolini, A.; Masuero, D.; Perenzoni, D.; Rigo, A. and Mattivi, F. A metabolomic approach to the study of the wine micro-oxygenation. PLoS One 2012, 7:5, e37783. https://doi.org/10.1371/journal.pone.0037783 

11. Arapitsas P. Hydrolyzable analysis in food. Food Chem. 2012, 135, 1708-1717. https://doi.org/10.1016/j.foodchem.2012.05.096  

12. Arapitsas, P.; Perenzoni, D.; Nicolini, G.; Mattivi, F. Study of Sangiovese wines pigments profile by UHPLC-MS/MS. J. Agric. Food Chem. 2012, 60:42, 10461–10471. https://doi.org/10.1021/jf302617e 

13. Arapitsas, P.; Turchetti, B.; Melani, F.; Tacconi, D.; Nativi, C.; Romani, A.; Menichetti, S.; Buzzini, P. In vitro synergistic anti-yeast activity between galloyl derivatives and amphotericin B. Nat. Prod. J. 2013, 3, 131-139. (DOI: 10.2174/2210315511303020008)

14. Sternad Lemut, M.; Trost, K.; Sivilotti, P.; Arapitsas, P.; Vrhovsek, U. Early vs. late leaf removal strategies for ‘Pinot Noir’ (Vitis vinifera L.): effect on colour-related phenolics in young wines following alcoholic fermentation. J. Sci. Food Agric. 2013, 93, 3670-3681. https://doi.org/10.1002/jsfa.6193 

15. Shahaf, N.; Franceschi, P.; Rogachev, I.; Arapitsas, P.; Vrhovsek, U.; Wehrens, R. Constructing a Mass Measurement Error Surface to Improve Automatic Annotations in LCMS Based Metabolomics. Rapid Commun. Mass Spectrom. 2013, 27, 2425-2431. https://doi.org/10.1002/rcm.6705 

16. Flamini, R.; Mattivi.; F, De Rosso.; M, Arapitsas, P.; Bavaresco, L. Advanced knowledge of the principal classes of grape polyphenols: Anthocyanins, Stilbenes and Flavonols. Int. J. Mol. Sci. 2013, 14, 19651-19669. https://doi.org/10.3390/ijms141019651 

17. Arapitsas, P.; Speri, G.; Perenzoni.; D, Angeli, A.; Mattivi, F. The influence of storage on the “chemical age” of red wines. Metabolomics 2014, 10 816-832. https://doi.org/10.1007/s11306-014-0638-x 

18. Ehrhardt, C.; Arapitsas, P.; Stefanini, M.; Flick, G.; Mattivi, F. Analysis of the phenolic composition of fungus resistant grape varieties cultivated in Italy and Germany using UHPLC-MS/MS. J. Mass Spectr. 2014, 49, 860–869. https://doi.org/10.1002/jms.3440 

19. Franceschi, P.; Mylonas, R.; Shahaf, N.; Scholz, M.; Arapitsas, P.; Masuero, D.; Weingart, G.; Carlin, S.; Vrhovsek, U.; Mattivi, F.; Wehrens, R. The Data Processing Workflow in Untargeted MS-Based Metabolomics Experiments. Front. Bioeng. Biotechnol. 2014, 2, 72. https://doi.org/10.3389/fbioe.2014.00072 

20. Arapitsas, P.; Oliveira, J.; Mattivi, F. Do white grapes really exist? Food Res. Int. 2015, 69, 21-25. https://doi.org/10.1016/j.foodres.2014.12.002 

21. Arapitsas, P.; Della Corte, A.; Gika, H.; Narduzzi, L.; Mattivi, F.; Theodoridis, G. Studying the effect of storage conditions on the metabolite content of red wine using HILIC LC–MS based metabolomics. Food Chem. 2016, 197, 1331. https://doi.org/10.1016/j.foodchem.2015.09.084 

22. Arapitsas, P.; Ugliano, M.; Perenzoni, D.; Angeli, A.; Pangrazzi, P.; Mattivi, F. Wine metabolomics reveals new sulfonated products in bottled white wines, promoted by small amounts of oxygen. J. Chromatogr. A 2016, 1429, 155. https://doi.org/10.1016/j.chroma.2015.12.010 

23. Savoi, S.; Wong, D.C.; Arapitsas, P.; Miculan, M.; Bucchetti, B.; Peterlunger.; E, Fait, A.; Mattivi, F.; Castellarin, S.D. Transcriptome and metabolite profiling reveals that prolonged drought modulates the phenylpropanoid and terpenoid pathway in white grapes (Vitis vinifera L.). BMC Plant Biol. 2016, 16, 67. https://doi.org/10.1186/s12870-016-0760-1 

24. Carvalho, E.; Franceschi, P.; Feller A.; Herrera, L.; Palmieri, L.; Arapitsas, P.; Riccadonna, S.; Martens, S. Discovery of A-type procyanidin dimers in yellow raspberries by untargeted metabolomics and correlation based data analysis. Metabolomics 2016, 12, 144. https://doi.org/10.1007/s11306-016-1090-x 

25. Oertel, A.; Matros, A.; Hartmann, A.; Arapitsas, P.; Dehmer, K.J.; Martens, S.; Mock, H.P.; Metabolite profiling of red and blue potatoes revealed cultivar and tissue specific patterns for anthocyanins and other polyphenols. Planta 2017, 246, 281. https://doi.org/10.1007/s00425-017-2718-4 

26. Arapitsas, P.; Guella, G.; Mattivi, F. The impact of SO2 on wine flavanols and indoles in relation to wine style and age. Sci. Rep. 2018, 8, 858. https://doi.org/10.1038/s41598-018-19185-5 

27. Álvarez-Fernández, M.A.; Fernández-Cruz, E.; Garcia-Parrilla, M.C.; Troncoso, A.M.; Mattivi, F.; Vrhovsek, U.; Arapitsas, P. Saccharomyces cerevisiae and Torulaspora delbrueckii Intra- and Extra-Cellular Aromatic Amino Acids Metabolism. J. Agric. Food Chem. 2019, 67/28, 7942. https://doi.org/10.1021/acs.jafc.9b01844 

28. Parpinello, G.P.; Ricci, A.; Arapitsas, P.; Curioni, A.; Moio, L.; Riosegade, S.; Ugliano, M.; Versari, A. Multivariate characterisation of Italian monovarietal red wines using MIR spectroscopy. OENO one 2019, 53/4. https://doi.org/10.20870/oeno-one.2019.53.4.2558 

29. Moro, L.; Da Ros, A.; Vieira da Mota, R.; Purgatto, E.; Mattivi, F.; Arapitsas, P.  LC–MS untargeted approach showed that methyl jasmonate application on Vitis labrusca L. grapes increases phenolics at subtropical Brazilian regions. Metabolomics 2020, 16, 18. 

https://doi.org/10.1007/s11306-020-1641-z 

30. Arapitsas, P.; Dalledonne, S.; Scholz, M.; Catapano, A.; Carlin, S.; Mattivi, F. White wine light-strike fault: A comparison between flint and green glass bottles under the typical supermarket conditions. Food Packag. Shelf Life 2020, 24, 100492. https://doi.org/10.1016/j.fpsl.2020.100492 

31. Arapitsas, P.; Ugliano, M.; Marangon, M.; Piombino, P.; Rolle, L.; Gerbi, V.; Versari, A.; Mattivi, F. Use of untargeted LC-MS metabolome to discriminate Italian mono-varietal red wines, produced in their different terroirs. J. Agric. Food Chem. 2020, 68, 47, 13353. https://doi.org/10.1021/acs.jafc.0c00879 

32. Bonaldo, F.; Guella, G.; Mattivi, F.; Catorci, D.; Arapitsas, P. Kinetic investigations of sulfite addition to flavanols. Sci. Rep. 2020, https://doi.org/10.1038/s41598-020-69483-0 

33. Álvarez-Fernández, M.A.; Carafa, I.; Vrhovsek, U.; Arapitsas, P.  Modulating Wine Aromatic Amino Acid Catabolites by Using Torulaspora delbrueckii in Sequentially Inoculated Fermentations or Saccharomyces cerevisiae Alone. Microorganisms 2020, 8(9), 1349. https://doi.org/10.3390/microorganisms8091349 

34. Ontañón, I.; Sánchez, V.; Mattivi, F.; Ferreira, V.; Arapitsas P. Liquid Chromatography–Mass Spectrometry-Based Metabolomics for Understanding the Compositional Changes Induced by Oxidative or Anoxic Storage of Red Wines. J. Agric. Food Chem. 2020, 68 (47), 13353. https://doi.org/10.1021/acs.jafc.0c04118 

35. Pittari, E.; Moio, L.; Arapitsas, P.; Curioni, A.; Gerbi, V.; Parpinello, G.P.; Ugliano, M.; Piombino, P. Exploring olfactory-oral cross-modal interactions through sensory and chemical characteristics of Italian red wines. Foods 2020, 9(11), 1530. https://doi.org/10.3390/foods9111530 

36. Arapitsas, P.; Perenzoni, D.; Guella, G.; Mattivi, F. Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins. Molecules 2021, 26(4), 1087. 

37. Giacosa, S.; Parpinello, GP.; Rio Segade, S.; Ricci, A.; Paissoni, M.A.; Curioni, A.; Marangon, M.; Mattivi, F.; Arapistas, P.; Moio, L.; Piombino, P.; Ugliano, M.; Slaghenaufi, D.;Gerbi, V.; Versari, A.; Rolle, L. Diversity of Italian red wines: a study by enological parameters, color, and phenolic indices. Food Res. Int. 2021, 143, 110277. https://doi.org/10.1016/j.foodres.2021.110277 

38. Kanellis, A.; Aničić, N.; Patelou, E.; Papanikolaou, A.; Kanioura, A.; Valdesturli, C.; Arapitsas, P.; Skorić, M.; Dragićević, M.; Gašić, U.; Koukounaras, A.; Kostas, S.; Sarrou, E.; Martens, S.; Mišić, D. Comparative metabolite and gene expression analyses in combination with gene characterization revealed the patterns of flavonoid accumulation during Cistus creticus subsp. creticus fruit development. Frontiers in Plant Science, 2021, 12, 26 March. https://doi.org/10.3389/fpls.2021.619634 

39. Škrab, D.; Sivilotti, P.; Comuzzo, P.; Voce, V.; Degano, F.; Carlin, S.; Arapitsas, P.; Masuero, D.; Vrhovšek, U. Cluster Thinning and Vineyard Site Modulate the Metabolomic Profile of Ribolla Gialla Base and Sparkling Wines. Metabolites 2021, 11, 331. https://doi.org/10.3390/metabo11050331 

40. Yaskolka Meir, A.; Tuohy, K.; von Bergen, M.; Krajmalnik-Brown, R.;  Heinig,  U.;  Zelicha, H.; Tsaban, G.; Rinott, E.; Kaplan, A.;  Aharoni, A.;  Zeibich, L.;  Chang, D.; Dirks, B.; Diotallevi, C.; Arapitsas, P.;  Vrhovsek, V.;  Ceglarek, U.;  Haange, S.; Rolle-Kampczyk, U.; Engelmann, B.;  Lapidot, M.;  Colt, M.;  Sun, Q.;  Shai, I. The Metabolomic-Gut-Clinical Axis of Mankai Plant-Derived Dietary Polyphenols. Nutrients 2021, 13, 1866. https://doi.org/10.3390/nu13061866 

41. Bonaldo, F.; Mattivi, F.; Catorci, D.; Arapitsas, P.; Guella, G. H/D Exchange Processes in Flavonoids: Kinetics and Mechanistic Investigations. Molecules 2021, 26(12) 3544. https://doi.org/10.3390/molecules26123544 

42. Savoi, S.; Arapitsas, P.; Duchêne, E.; Nikolantonaki, M.; Ontañón, I.; Carlin, S.; Schwander, F.; Gougeon, R.D.; Ferreira, A.; Theodoridis, G.; Töpfer, R.; Vrhovsek, U.; Adam-Blondon, A.F.; Pezzotti, M.; and Mattivi, F. Grapevine and Wine Metabolomics-Based Guidelines for FAIR Data and Metadata Management. Metabolites 2021, 11(11), 757. https://doi.org/10.3390/metabo11110757 

43. Sáez, S.; Schober, D.; González, A.; Arapitsas, P. LC–MS-Based Metabolomics Discriminates Premium from Standard Chilean cv. Cabernet Sauvignon Wines from Different Valleys. Metabolites 2021, 11(12), 829. https://doi.org/10.3390/metabo11120829 

44. Ferrero del Teso, S.; Suárez, A.; Ferreira, C.; Perenzoni, D.; Arapitsas, P.; Mattivi, F.; Ferreira, V.; Fernández-Zurbano, P.; Sáenz-Navajas, M.P. Modeling grape taste and mouthfeel from chemical composition. Food Chem 2022, 371, 131168. https://doi.org/10.1016/j.foodchem.2021.131168 

45. Carlin, S.; Lotti, C.; Correggi, L.; Mattivi, F.; Arapitsas, P.; Vrhovsek, U. Measurement of the effect of accelerated aging on the aromatic compounds of Gewürztraminer and Teroldego wines, using a new SPE-GC-MS /MS protocol. Metabolites 2022, 12(2), 180. https://doi.org/10.3390/metabo12020180 

46. Carlin, S.; Mattivi, F.; Durantini, V.; Dalledonne, S.; Arapitsas, P. Flint glass bottles cause white wine aroma identity degradation. PNAS 2022, 119 (29), e2121940119. https://doi.org/10.1073/pnas.2121940119 

47. Slaghenaufi, D.; Vanzo, L.; Luzzini, G.; Arapitsas, P.; Marangon, M.; Curioni, A.; Mattivi, F.; Piombino, P.; Moio, L.; Versari, A.; Ricci, A.; Rio Segade, S.; Rolle, L.; Ugliano, M. Monoterpenoids and norisoprenoids in Italian red wines. Oeno One 2022, 56(3).  https://doi.org/10.20870/oeno-one.2022.56.3.5387 

48. Arapitsas, P.; Perenzoni, D.; Ugliano, M.; Slaghenaufi, D.; Giacosa, S.; Paissoni, M.A.; Piombino, P.; Pittari, E.; Versari, A.; Ricci, A.; Curioni, A.; Marangon, M.; Mattivi, F. Decoding the Proanthocyanins Profile of Italian Red Wines. Beverages 2022, 8(4):76. https://doi.org/10.3390/beverages8040076 

49. Marinaki, M.; Sampsonidis, I.; Lioupi, A.; Arapitsas, P.; Thomaidis, N.; Zinoviadou, K.; Theodoridis, G. Development of two-level Design of Experiments for the optimization of a HS-SPME-GC-MS method to study Greek monovarietal PDO and PGI wines. Talanta 2023, 253, 123987. https://doi.org/10.1016/j.talanta.2022.123987 

50. Moro, L.; Vieira da Mota, R.; Purgatto, E.; Mattivi, F.; Arapitsas, P. Investigation of Brazilian grape juice metabolomic profile changes caused by methyl jasmonate preharvest treatment. Inter. J. Food Sci. Techn. 2023, 58(6), 3224–3233. https://doi.org/10.1111/ijfs.15894 

51. Marinaki, M.; Mouskeftara, T.; Arapitsas, P.; Zinoviadou, K.; Theodoridis, G. Metabolic Fingerprinting of Muscat of Alexandria Grape Musts during Industrial Alcoholic Fermentation Using HS-SPME and Liquid Injection with TMS Derivatization GC-MS Methods. Molecules 2023, 28(12), 4653. https://doi.org/10.3390/molecules28124653 

52. Marinaki, M.; Sampsonidis, I.; Nakas, A.; Arapitsas, P.; Assimopoulou, A.; Theodoridis G. Analysis of the Volatile Organic Compounds fingerprint of Greek grape marc spirits of various origin and traditional production style. Beverage 2023, 9(3), 65. https://doi.org/10.3390/beverages9030065 

53. Galaz Torres, C.; Parpinello, G.; Ricci, A.; Gambuti, A.; Rinaldi, A.; Moio, L.; Rolle, L.; Río Segade, S.; Mattivi, F.; Perenzoni, D.; Arapitsas, P.; Marangon, M.; Versari, A. Multivariate prediction of Saliva Precipitation Index for relating selected chemical parameters of red wines to the sensory perception of astringency. Curr. Res. Food Sci. 2023, 7, 100626. https://doi.org/10.1016/j.crfs.2023.100626 

54. Tachtalidou, S.; Arapitsas, P.; Penouilh, M.J.; Denat, F.; Schmitt-Kopplin, P.; Gougeon, R.D.; Nikolantonaki, M. Chemical Stability of Thiol and Flavanol Sulfonation Products during Wine Aging Conditions. J. Agric. Food Chem. 2024, 72(4), 1885-1893. https://doi.org/10.1021/acs.jafc.2c06690 

55. Ferrero-del-Teso, S.; Arapitsas, P.; Jeffery, D.W.; Ferreira, C.; Mattivi, F.; Fernández-Zurbano, P.; Sáenz-Navajas, M.P. Exploring UPLC‐QTOF-MS‐based targeted and untargeted approaches for understanding wine mouthfeel: A sensometabolomic approach. Food Chem. 2024, 437, 137726. https://doi.org/10.1016/j.foodchem.2023.137726

56. Škrab, D.; Sivilotti, P.; Comuzzo, P.; Voce, S.; Cisilino, D.; Carlin, S.; Arapitsas, P.; Masuero, D.; Vrhovsek, U.  Influence of harvest date on multi-targeted metabolomic profile and sensory attributes of Ribolla Gialla base and sparkling wines. Oeno One 2024, 58(1). https://doi.org/10.20870/oeno-one.2024.58.1.7668 

57. Arapitsas, P.; Carlin, S.; Mattivi, F.; Rapaccioli, A.; Vrhovsek, U.; Guella, G. Monoterpenoids isomerization and cyclization processes in Gewürztraminer wines: A kinetic investigation at different pH and temperatures. Food Res. Int. 2024, 196, 115017. https://doi.org/10.1016/j.foodres.2024.115017 

58. Sáez, V.; Mattivi, F.; Perenzoni, D.; Moro, L.; Ugliano, M.; Rolle, L.; Piombino, P.; Versari, A.; Marangon, M.; Vrhovsek, U.; Arapitsas, P. The presence of sulfonated oligomeric and polymeric procyanidins in red wines impacts the estimated mean degree of polymerisation of condensed tannins by phloroglucinolysis. Oeno One 2025, 59(2). https://doi.org/10.1007/978-1-0716-4334-1_13 

59. Tzamourani, A.; Lytra, G.; Goulioti, E.; Gammacurta, M.; Marchal, A.; Evangelou, A.; Arapitsas, P.; Kotseridis, Y.; Paraskevopoulos, I.; Dimopoulou, M. A profound analysis of the impact of indigenous Saccharomyces cerevisiae strains on the chemical and sensorial profile of Assyrtiko wine. ACS Food Sci. Technol. 2025, 5, 6, 2286–2295. https://doi.org/10.1021/acsfoodscitech.5c00145 

60. Ntourtoglou, G.; Tzamourani, A.; Kasioura, A.; Tsioka, A.; Gimenez-Gil, P.; Gkizi, D.; Dimopoulou, M.; Arapitsas, P.; Evangelou, A. Efficient Yeast Inactivation and Protein Extraction from Wine Lees Using Pulsed Electric Fields and Ultrasound: A Comparative Energy-Based Approach. Appl. Sci. 2025, 15, 9860. https://doi.org/10.3390/app15189860 

61. Polymeros, G.; Carlin, S.; Reale.; F, Nikolou, E, Nikolou, V.; Vrhovsek, U.; Arapitsas, P. Photodegradation of Retsina Wine: Does Pine Resin Protect Against Light-Induced Changes? Beverage 2025, 11(5), 139. https://doi.org/10.3390/beverages11050139 

Book Chapters

1.       Mattivi, F.; Arapitsas, P.; Biondi Bartolini, A.; Di Blasi, S.; Perenzoni, D.; Rigo, A.; and Vrhovsek, U. Chapter : “Il primo approccio metabolomico per lo studio della micro-ossigenazione” in La ricerca applicata ai vini di qualità. Edizioni dell’Università degli Studi di Firenze, 2012.

2.      Mattivi F, Arapitsas P, Perenzoni D and Guella G. Chapter: “Influence of storage conditions on the composition of red wines” in Advances in Wine Research. ACS Books, 2015.

3.     Arapitsas P, Mattivi F. “LC-MS Untargeted Protocol for the Analysis of Wine“ in Metabolic Profiling: Methods and Protocols. Humana Press, 2018. ISBN 978-1-4939-7643-0

4.     Mattivi F, Arapitsas P. “Cambio climatico e profilo polifenolico“ in Il Sangiovese del futuro. Cambiamenti tra clima, vitigno, mercato. Sanguis Jovis, Fondazione Banfi. 2019. ISBN 978-88-94997-01-9

5.  Sáez V, Ferrero-del-Teso S, Mattivi F, Vrhovsek U, Arapitsas P. “Advanced LC-IMS-MS Protocol for Holistic Metabolite Analysis in Wine and Grape Samples” in Metabolic Profiling: Methods and Protocols. Humana Press, 2025. ISBN 978-1-0716-4334-1

Informative journals

1.      Arapitsas, P.; Oliveira, J.; Mattivi, F. “Uva bianca: esiste davvero?” OICCE Times, 62, Primavera 2015, 27-29.

2.      Arapitsas P, Ugliano M, Perenzoni D, Angeli A, Pangrazzi P, Mattivi F. “Verso l’uso intelligente della solforosa” OICCE Times, 65, Primavera 2016.

3.     Arapitsas, P.; Guella, G.; Mattivi, F. "Il destino della SO2 nei vini". OICCE Times, 74, Primavera 2018.

4.     Arapitsas, P.; Guella, G.; Mattivi, F. "L’impact des réactions diffuses du SO2 sur le profil métabolomique des vins". Revue des Œnologues , 174, January 2020.

5.    Giacosa S, Parpinello GP, Rio Segade S, Ricci A, Paissoni MA, Curioni A, Marangon M, Mattivi F, Arapistas P, Moio L, Piombino P, Ugliano M, Slaghenaufi D, Gerbi V, Versari A, Rolle L. "La diversità dei vini rossi. Caratteristiche compositive di base, del colore e degli indici fenolici per descrivere la diversità dei vini rossi monovarietali italiani”. OICCE Times, 88, Autunno 2021.

6.  Pittari E, Moio L, Arapitsas P, Curioni A, Gerbi, V, Parpinello GP, Ugliano M, Piombino P. “Effetti delle interazioni multisensoriali sulla percezione del vino rosso: studio attraverso la caratterizzazione sensoriale e chimica di vini rossi italiani” www.infowine.com Rivista internet di viticoltura ed enologia 2021, N12/1

7. Carlin S, Mattivi F, Durantini V, Dalledonne S Arapitsas P. “La bottiglia di vetro incolore riduce la shelf life del vino” OICCE Times, 93, Inverno 2022.

8. Carlin S, Mattivi F, Durantini V, Dalledonne S Arapitsas P. “Οι διαφανείς φιάλες επηρεάζουν την διάρκεια ζωής και την ταυτότητα των οίνων” Οινολογία, Τεύχος 67, Δεκέμβριος 2023.

9. Arapitsas P, Papaemanouil G, Roufa V. “Οι πέντε αποχρώσεις των Ελληνικών ροζέ οίνων” Οινολογία, Τεύχος 70, Δεκέμβριος 2024.

10. Carlin S, Arapitsas P, Mattivi F, Rapaccioli A, Vrhovsek U, Guella G. “Proteggere gli Aromi del Gewürztraminer: Cosa Abbiamo Scoperto su pH, Temperatura e Invecchiamento” VVQ Vigne, Vini & Qualità 2025.

11. Arapitsas P, Papaemanouil G, Roufa V. “Οινολογική Χρωματομετρία: Μελετώντας το Χρώμα των Ελληνικών Ερυθρών Οίνων” Οινολογία, Τεύχος 72, Ιούλιος 2025.

Application note

1.      Arapitsas, P.; Langridge, J.; Mattivi, F.;Astarita, G. “A Facile Database Search Engine for Metabolite Identification and Biomarker Discovery in Metabolomics”. Waters http://www.waters.com/waters/library.htm?locale=en_US&lid=134796033&cid=511436 (accessed July 31, 2014).

Public repositories

1.  MTBLS137:  MetaDB a Data Processing Workflow in Untargeted MS-Based Metabolomics Experiments (2014). https://www.ebi.ac.uk/metabolights/MTBLS137/descriptors 

2.  MTBLS55: The influence of storage on the “chemical age” of red wines. (2014). https://www.ebi.ac.uk/metabolights/MTBLS55/descriptors

3.  MTBLS1443: Use of untargeted LC-MS metabolome to discriminate Italian mono-varietal red wines, produced in their different terroirs (2020). https://www.ebi.ac.uk/metabolights/MTBLS1443/descriptors

4. MTBLS784: LC-MS untargeted approach showed that methyl jasmonate application on Vitis labrusca L. grapes increases phenolics at subtropical Brazilian regions (2020). https://www.ebi.ac.uk/metabolights/MTBLS784/descriptors 

5. MTBLS2413: LC–MS-Based Metabolomics Discriminates Premium from Standard Chilean cv. Cabernet Sauvignon Wines from Different Valleys (2022). https://www.ebi.ac.uk/metabolights/MTBLS2413/descriptors

6. MTBLS2401: Investigation of Brazilian grape juice metabolomic profile changes caused by methyl jasmonate pre-harvest treatment (2022). https://www.ebi.ac.uk/metabolights/MTBLS2401/descriptors

7. MTBLS3201: Flint glass bottles cause white wine aroma identity degradation (2022)

https://www.ebi.ac.uk/metabolights/MTBLS3201/descriptors

8. MTBLS8329: Advanced LC-IMS-MS Protocol for Holistic Metabolite Analysis in Wine and Grape Samples (2025)

https://www.ebi.ac.uk/metabolights/MTBLS8329

Online guidelines

1.  How to submit metabolomic data to MetaboLights. Intergrape cost action. link