Outlining a selection procedure for Saccharomyces cerevisiae isolated from grape marc to improve fermentation process and distillate quality
Author:
Funder
Istituto Grappa Veneta
MIUR
Publisher
Elsevier BV
Subject
Microbiology,Food Science
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1. The Different Physical and Chemical Composition of Grape Juice and Marc InfluenceSaccharomyces cerevisiaeStrains Distribution During Fermentation;Journal of Food Science;2018-07-20
2. Characterisation of Thiol-releasing and Lower Volatile Acidityforming Intra-genus Hybrid Yeast Strains for Sauvignon blanc Wine;South African Journal of Enology & Viticulture;2017-10
3. Modern technology homogenizes enological traits of indigenous Saccharomyces cerevisiae strains associated with Msalais, a traditional wine in China;World Journal of Microbiology and Biotechnology;2017-02-27
4. A new fear in wine: Isolation of Staphylococcus epidermidis histamine producer;Food Control;2016-04
5. Molecular fingerprint of the alcoholic Grappa beverage by mass spectrometry techniques;Food Research International;2015-06
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