Effects of yeast inoculation on volatile compound production by grape marcs

Author:

Bovo Barbara,Fontana Federico,Giacomini Alessio,Corich Viviana

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology

Reference24 articles.

1. Bovo B, Andrighetto C, Carlot M, Corich V, Lombardi A, Giacomini A (2008) Yeast population dynamics during pilot-scale storage of grape marcs for the production of Grappa, a traditional Italian alcoholic beverage. Int J Food Microbiol 129(3):221–228

2. Calò A, Scienza A, Costacurta A (2001) Vitigni d’Italia. Edagricole, Bologna

3. Cavazza A, Grando MS, Zini C (1992) Rilevazione della flora microbica in mosti e vini. Vignevini 9:17–20

4. Da Porto C (2002) Volatile composition of “grappa low wines” using different methods and conditions of storage on an industrial scale. Int J Food Sci Technol 37:395–402

5. Delfini C (1995) Scienza e Tecnica di Microbiologia Enologica, Ed. Il lievito. Asti, Italy

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