Use of grape racemes from Grillo cultivar to increase the acidity level of sparkling base wines produced with different Saccharomyces cerevisiae strains-Reference-Cited by-同舟云学术

Use of grape racemes from Grillo cultivar to increase the acidity level of sparkling base wines produced with different Saccharomyces cerevisiae strains

Published:2020-07-21 Issue:9-10 Volume:37 Page:475-486
ISSN:0749-503X
Container-title:Yeast
language:en
Short-container-title:Yeast

Author:

Alfonzo Antonio¹^ORCID,Francesca Nicola¹^ORCID,Mercurio Vincenzo²^ORCID,Prestianni Rosario¹^ORCID,Settanni Luca¹^ORCID,Spanò Giacomo³,Naselli Vincenzo³,Moschetti Giancarlo¹^ORCID

Affiliation:

1. Department of Agricultural, Food and Forestry Science University of Palermo Palermo Italy

2. Le Ali di Mercurio s.r.l. Vincenzo Mercurio Wine Consultant, Castellammare di Stabia Naples Italy

3. Cantine Europa Società Cooperativa Agricola Petrosino TP Italy

Publisher

Wiley

Subject

Genetics,Applied Microbiology and Biotechnology,Biochemistry,Bioengineering,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/yea.3505

Reference37 articles.

1. The impacts of Lachancea thermotolerans yeast strains on winemaking