Sfoglia per Rivista
Mostrati risultati da 1 a 6 di 6
Genetic improvement ofSaccharomyces cerevisiaewine strains for enhancing cell viability after desiccation stress
2013-01-01 Gema López, Martínez; Pietrafesa, Rocchina; Romano, Patrizia; Ricardo Cordero, Otero; Capece, Angela
Genome renewal: a new phenomenon revealed from a genetic study of 43 strains of Saccharomyces cerevisiae derived from natural fermentation of grape musts.
1994-01-01 Mortimer, R.; Romano, Patrizia; Suzzi, G.; Polsinelli, M.
Impact of yeast starter formulations on the production of volatile compounds during wine fermentation
2015-01-01 Romano, Patrizia; Pietrafesa, Rocchina; Romaniello, Rossana; Zambuto, Marianna; Calabretti, A.; Capece, Angela
Saccharomyces cerevisiae and Hanseniaspora uvarum mixed starter cultures: Influence of microbial/physical interactions on wine characteristics
2020-01-01 Pietrafesa, A.; Capece, A.; Pietrafesa, R.; Bely, M.; Romano, P.
Saccharomyces cerevisiae is present on the grapes and is introduced into the fermentation must at the time of crushing
1995-01-01 Mortimer, R. K.; Torok, T.; Romano, Patrizia; Suzzi, G.; Polsinelli, M.
The Free Amino Acids Content of Bottle-Fermented Moscato Bianco Sparkling Wine by Immobilized Yeasts
1989-01-01 Pisanelli, A. M.; Favati, Fabio; Crapisi, A; Borin, G; Spettoli, P.
Mostrati risultati da 1 a 6 di 6
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