Autochthonous starter cultures and indigenous grape variety for regional wine production
Author:
Affiliation:
1. Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente; Università di Foggia; Foggia Italy
2. University of Bordeaux; ISVV; Villenave d'Ornon France
Funder
OenoMicroManagement
S.I.Mi.S.A.
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jam.12789/fullpdf
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3. Characterization of fruity aroma modifications in red wines during malolactic fermentation;Antalick;J Agric Food Chem,2012
4. Expression of Lactobacillus brevis IOEB 9809 tyrosine decarboxylase and agmatine deiminase genes in wine is correlated to substrate availability;Arena;Lett Appl Microbiol,2011
5. Evaluation of technological effects of yeast-bacterial co-inoculation in red table wine production;Azzolini;Ital J Food Sci,2010
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