Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines

Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine

(2016) Vasileios Englezos et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Performance of mixtures of Saccharomyces and non-Saccharomyces native yeasts during alcoholic fermentation of Agave duranguensis juice

(2016) Martha Eugenia Nuñez-Guerrero et al.   FOOD MICROBIOLOGY

From grape berries to wine: population dynamics of cultivable yeasts associated to “Nero di Troia” autochthonous grape cultivar

(2016) Carmela Garofalo et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Production of Volatile and Sulfur Compounds by 10 Saccharomyces cerevisiae Strains Inoculated in Trebbiano Must

(2016) Francesca Patrignani et al.   Frontiers in Microbiology

The Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production

(2016) Mariana Tristezza et al.   Frontiers in Microbiology

Yeast Biodiversity in Vineyard Environments Is Increased by Human Intervention

(2016) João Drumonde-Neves et al.   PLoS One

Non-Saccharomyces biodiversity in wine and the ‘microbial terroir’: a survey on Nero di Troia wine from the Apulian region, Italy

(2015) Carmela Garofalo et al.   ANNALS OF MICROBIOLOGY

Chemical and sensory characterisation of Sangiovese red wines: Comparison between biodynamic and organic management

(2015) Giuseppina Paola Parpinello et al.   FOOD CHEMISTRY

Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality

(2015) Iris Loira et al.   FOOD RESEARCH INTERNATIONAL

Microbial terroir and food innovation: The case of yeast biodiversity in wine

(2015) Vittorio Capozzi et al.   MICROBIOLOGICAL RESEARCH

Trebbiano wine produced by using Saccharomyces cerevisiae strains endowed with β-glucosidase activity

(2014) Pamela Vernocchi et al.   ANNALS OF MICROBIOLOGY

Use of non-Saccharomyces wine yeasts as novel sources of mannoproteins in wine

(2014) P. Domizio et al.   FOOD MICROBIOLOGY

Oenological prefermentation practices strongly impact yeast population dynamics and alcoholic fermentation kinetics in Chardonnay grape must

(2014) Warren Albertin et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Influence of the farming system on the epiphytic yeasts and yeast-like fungi colonizing grape berries during the ripening process

(2014) Guilherme Martins et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Molecular analysis of red wine yeast diversity in the Ribera del Duero D.O. (Spain) area

(2013) Eugenia Muñoz-Bernal et al.   ARCHIVES OF MICROBIOLOGY

Not your ordinary yeast: non-Saccharomycesyeasts in wine production uncovered

(2013) Neil P. Jolly et al.   FEMS YEAST RESEARCH

Effects of aw at packaging time and atmosphere composition on aroma profile, biogenic amine content and microbiological features of dry fermented sausages

(2013) Giulia Tabanelli et al.   MEAT SCIENCE

Biogeographical characterization of Saccharomyces cerevisiae wine yeast by molecular methods

(2013) Rosanna Tofalo et al.   Frontiers in Microbiology

Molecular properties of a fermented manure preparation used as field spray in biodynamic agriculture

(2012) R. Spaccini et al.   ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH

Changes in sour rotten grape berry microbiota during ripening and wine fermentation

(2012) André Barata et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Grape berry bacterial microbiota: Impact of the ripening process and the farming system

(2012) Guilherme Martins et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice

(2012) Francesca Patrignani et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Biogenic Amines and Ethyl Carbamate in Primitivo Wine: Survey of Their Concentrations in Commercial Products and Relationship with the Use of Malolactic Starter

(2012) F. PATRIGNANI et al.   JOURNAL OF FOOD PROTECTION

Genetic Diversity and Population Structure of Saccharomyces cerevisiae Strains Isolated from Different Grape Varieties and Winemaking Regions

(2012) Dorit Schuller et al.   PLoS One

Experimental approach for target selection of wild wine yeasts from spontaneous fermentation of “Inzolia” grapes

(2011) A. Capece et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Dissemination of wine-related yeasts by migratory birds

(2011) Nicola Francesca et al.   Environmental Microbiology Reports

Monitoring the plant epiphyte Methylobacterium extorquens DSM 21961 by real-time PCR and its influence on the strawberry flavor

(2010) Markus Verginer et al.   FEMS MICROBIOLOGY ECOLOGY

Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae

(2010) Francesca Comitini et al.   FOOD MICROBIOLOGY

Use of Saccharomyces cerevisiae strains endowed with β-glucosidase activity for the production of Sangiovese wine

(2010) Pamela Vernocchi et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Indigenous yeast communities in the environment of “Rovello bianco” grape variety and their use in commercial white wine fermentation

(2009) Nicola Francesca et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits

(2008) F VIANA et al.   FOOD MICROBIOLOGY

Dynamics and diversity of non-Saccharomyces yeasts during the early stages in winemaking

(2008) Katharina Zott et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY