Biodiversity of Indigenous Saccharomyces Populations from Old Wineries of South-Eastern Sicily (Italy): Preservation and Economic Potential

Influence of Soil Salinity on Sensory Characteristics and Volatile Aroma Compounds of Nero d’Avola Wine

(2010) Antonio Scacco et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Effect of the use of commercial Saccharomyces strains in a newly established winery in Ronda (Málaga, Spain)

(2010) Almudena Clavijo et al.   ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY

Analysis of volatile compounds of mango wine

(2010) Jorge A. Pino et al.   FOOD CHEMISTRY

Selection of indigenous Saccharomyces cerevisiae strains for Nero d'Avola wine and evaluation of selected starter implantation in pilot fermentation

(2010) Angela Capece et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Biological diversity of Saccharomyces yeasts of spontaneously fermenting wines in four wine regions: Comparative genotypic and phenotypic analysis

(2010) H. Csoma et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Taxonomic reclassification ofCandida stellatastrains reveals frequent occurrence ofCandida zemplininain wine fermentation

(2008) Hajnalka Csoma et al.   FEMS YEAST RESEARCH

Volatile Compound and Sensory Analysis for the Characterization of an Italian White Wine from “Inzolia” Grapes

(2008) Antonella Verzera et al.   Food Analytical Methods

Analysis of non-Saccharomycesyeast populations isolated from grape musts from Sicily (Italy)

(2008) D.P. Romancino et al.   JOURNAL OF APPLIED MICROBIOLOGY

Biodiversity of wild strains of Saccharomyces cerevisiae as tool to complement and optimize wine quality

(2008) Patrizia Romano et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Volatile components of grape pomaces from different cultivars of Sicilian Vitis vinifera L.

(2007) Giuseppe Ruberto et al.   BIORESOURCE TECHNOLOGY