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

Autochthonous starter cultures and indigenous grape variety for regional wine production

(2015) C. Garofalo et al.   JOURNAL OF APPLIED MICROBIOLOGY

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

(2015) Vittorio Capozzi et al.   MICROBIOLOGICAL RESEARCH

Antimicrobial activity ofMetschnikowia pulcherrimaon wine yeasts

(2014) L. Oro et al.   JOURNAL OF APPLIED MICROBIOLOGY

Yeast Diversity Isolated from Grape Musts During Spontaneous Fermentation from a Brazilian Winery

(2013) Carolina Bezerra-Bussoli et al.   CURRENT MICROBIOLOGY

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

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

Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy

(2013) Mariana Tristezza et al.   FOOD MICROBIOLOGY

PNAS Plus: From the Cover: Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate

(2013) N. A. Bokulich et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian “heroic vine-growing area”

(2012) A. Capece et al.   FOOD MICROBIOLOGY

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

(2012) Sabina Di Maio et al.   PLoS One

The microbial ecology of wine grape berries

(2011) A. Barata et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Autochthonous fermentation starters for the industrial production of Negroamaro wines

(2011) Mariana Tristezza et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Exploitation of autochthonous micro-organism potential to enhance the quality of Apulian wines

(2010) Francesco Grieco et al.   ANNALS OF MICROBIOLOGY

An optimized procedure for the enological selection of non-Saccharomyces starter cultures

(2010) Maria De Benedictis et al.   ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY

Presence of non-Saccharomyces yeasts in cellar equipment and grape juice during harvest time

(2010) E. Ocón et al.   FOOD MICROBIOLOGY

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

(2010) Francesca Comitini et al.   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

Influence of the farming system and vine variety on yeast communities associated with grape berries

(2010) Gustavo Cordero-Bueso et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Technological properties ofOenococcus oenistrains isolated from typical southern Italian wines

(2010) V. Capozzi et al.   LETTERS IN APPLIED MICROBIOLOGY

Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces  yeasts in winemaking

(2009) Maurizio Ciani et al.   FEMS YEAST RESEARCH

Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must

(2009) Rosanna Tofalo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

An optimized protocol for the production of interdelta markers in Saccharomyces cerevisiae by using capillary electrophoresis

(2009) Mariana Tristezza et al.   JOURNAL OF MICROBIOLOGICAL METHODS

Yeast biodiversity and dynamics during sweet wine production as determined by molecular methods

(2008) Rosalinda Urso et al.   FEMS YEAST RESEARCH

Wine yeasts for the future

(2008) Graham H. Fleet   FEMS YEAST RESEARCH

Genotyping by Amplified Fragment Length Polymorphism and malate metabolism performances of indigenous Oenococcus oeni strains isolated from Primitivo wine

(2008) M.S. Cappello et al.   INTERNATIONAL JOURNAL OF 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

Impact of mixed Torulaspora delbrueckii–Saccharomyces cerevisiae culture on high-sugar fermentation

(2008) Marina Bely et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY