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Biotechnological Approach Based on Selected Saccharomyces cerevisiae Starters for Reducing the Use of Sulfur Dioxide in Wine

scientific article published on 15 May 2020

Corrigendum: Genome Sequencing and Comparative Analysis of Three Hanseniaspora uvarum Indigenous Wine Strains Reveal Remarkable Biotechnological Potential

artículo científico publicado en 2020

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

artículo científico publicado el 29 de marzo de 2012

Genome Sequencing and Comparative Analysis of Three Hanseniaspora uvarum Indigenous Wine Strains Reveal Remarkable Biotechnological Potential

artículo científico publicado en 2019

Impact of Two Commercial S. cerevisiae Strains on the Aroma Profiles of Different Regional Musts

artículo científico publicado en 2022

Indigenous yeast population from Georgian aged wines produced by traditional "Kakhetian" method

artículo científico publicado en 2013

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

artículo científico publicado en 2010

Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added

artículo científico publicado en 2018

Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of <i>Saccharomyces cerevisiae</i> Wine Strains

artículo científico publicado en 2022

Yeast Interactions in Inoculated Wine Fermentation

artículo científico publicado en 2016

Yeast Starter as a Biotechnological Tool for Reducing Copper Content in Wine

artículo científico publicado en 2017

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