169 related articles for article (PubMed ID: 32558882)
1. Diversity of Saccharomyces cerevisiae strains associated to racemes of Grillo grape variety.
Alfonzo A; Francesca N; Matraxia M; Craparo V; Naselli V; Mercurio V; Moschetti G
FEMS Microbiol Lett; 2020 Jun; 367(12):. PubMed ID: 32558882
[TBL] [Abstract][Full Text] [Related]
2. Use of grape racemes from Grillo cultivar to increase the acidity level of sparkling base wines produced with different Saccharomyces cerevisiae strains.
Alfonzo A; Francesca N; Mercurio V; Prestianni R; Settanni L; Spanò G; Naselli V; Moschetti G
Yeast; 2020 Sep; 37(9-10):475-486. PubMed ID: 32548881
[TBL] [Abstract][Full Text] [Related]
3. Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varieties.
Garofalo C; Berbegal C; Grieco F; Tufariello M; Spano G; Capozzi V
Int J Food Microbiol; 2018 Nov; 285():7-17. PubMed ID: 30007201
[TBL] [Abstract][Full Text] [Related]
4. Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production.
Di Gianvito P; Perpetuini G; Tittarelli F; Schirone M; Arfelli G; Piva A; Patrignani F; Lanciotti R; Olivastri L; Suzzi G; Tofalo R
Food Res Int; 2018 Jul; 109():552-560. PubMed ID: 29803483
[TBL] [Abstract][Full Text] [Related]
5. Aptitude of Saccharomyces yeasts to ferment unripe grapes harvested during cluster thinning for reducing alcohol content of wine.
Bovo B; Nadai C; Vendramini C; Fernandes Lemos Junior WJ; Carlot M; Skelin A; Giacomini A; Corich V
Int J Food Microbiol; 2016 Nov; 236():56-64. PubMed ID: 27447926
[TBL] [Abstract][Full Text] [Related]
6. A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety.
Petruzzi L; Bevilacqua A; Corbo MR; Speranza B; Capozzi V; Sinigaglia M
J Food Sci; 2017 Jan; 82(1):124-133. PubMed ID: 27871123
[TBL] [Abstract][Full Text] [Related]
7. Use of Native Yeast Strains for In-Bottle Fermentation to Face the Uniformity in Sparkling Wine Production.
Vigentini I; Barrera Cardenas S; Valdetara F; Faccincani M; Panont CA; Picozzi C; Foschino R
Front Microbiol; 2017; 8():1225. PubMed ID: 28713352
[TBL] [Abstract][Full Text] [Related]
8. Microbial terroir and food innovation: The case of yeast biodiversity in wine.
Capozzi V; Garofalo C; Chiriatti MA; Grieco F; Spano G
Microbiol Res; 2015 Dec; 181():75-83. PubMed ID: 26521127
[TBL] [Abstract][Full Text] [Related]
9. Yeast ecology of vineyards within Marsala wine area (western Sicily) in two consecutive vintages and selection of autochthonous Saccharomyces cerevisiae strains.
Settanni L; Sannino C; Francesca N; Guarcello R; Moschetti G
J Biosci Bioeng; 2012 Dec; 114(6):606-14. PubMed ID: 22877686
[TBL] [Abstract][Full Text] [Related]
10. Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian "heroic vine-growing area".
Capece A; Romaniello R; Siesto G; Romano P
Food Microbiol; 2012 Sep; 31(2):159-66. PubMed ID: 22608219
[TBL] [Abstract][Full Text] [Related]
11. Potential use of Starmerella bacillaris as fermentation starter for the production of low-alcohol beverages obtained from unripe grapes.
Lemos Junior WJF; Nadai C; Crepalde LT; de Oliveira VS; de Matos AD; Giacomini A; Corich V
Int J Food Microbiol; 2019 Aug; 303():1-8. PubMed ID: 31102962
[TBL] [Abstract][Full Text] [Related]
12. From grape berries to wine: population dynamics of cultivable yeasts associated to "Nero di Troia" autochthonous grape cultivar.
Garofalo C; Tristezza M; Grieco F; Spano G; Capozzi V
World J Microbiol Biotechnol; 2016 Apr; 32(4):59. PubMed ID: 26925621
[TBL] [Abstract][Full Text] [Related]
13. Biodiversity and oenological attitude of Saccharomyces cerevisiae strains isolated in the Montalcino district: biodiversity of S. cerevisiae strains of Montalcino wines.
Guzzon R; Roman T; Larcher R; Francesca N; Guarcello R; Moschetti G
FEMS Microbiol Lett; 2021 Feb; 368(2):. PubMed ID: 33512473
[TBL] [Abstract][Full Text] [Related]
14. Yeast biodiversity and dynamics during sweet wine production as determined by molecular methods.
Urso R; Rantsiou K; Dolci P; Rolle L; Comi G; Cocolin L
FEMS Yeast Res; 2008 Nov; 8(7):1053-62. PubMed ID: 18341578
[TBL] [Abstract][Full Text] [Related]
15. Yeast dynamics during spontaneous wine fermentation of the Catalanesca grape.
Di Maro E; Ercolini D; Coppola S
Int J Food Microbiol; 2007 Jun; 117(2):201-10. PubMed ID: 17512625
[TBL] [Abstract][Full Text] [Related]
16. Acetaldehyde kinetics of enological yeast during alcoholic fermentation in grape must.
Li E; Mira de Orduña R
J Ind Microbiol Biotechnol; 2017 Feb; 44(2):229-236. PubMed ID: 27896529
[TBL] [Abstract][Full Text] [Related]
17. Yeast distribution in Grignolino grapes growing in a new vineyard in Piedmont and the technological characterization of indigenous Saccharomyces spp. strains.
Vaudano E; Quinterno G; Costantini A; Pulcini L; Pessione E; Garcia-Moruno E
Int J Food Microbiol; 2019 Jan; 289():154-161. PubMed ID: 30245288
[TBL] [Abstract][Full Text] [Related]
18. Biodiversity of yeasts isolated during spontaneous fermentation of cool climate grape musts.
Cioch-Skoneczny M; Satora P; Skoneczny S; Skotniczny M
Arch Microbiol; 2021 Jan; 203(1):153-162. PubMed ID: 32780151
[TBL] [Abstract][Full Text] [Related]
19. Diversity of Saccharomyces cerevisiae yeasts associated to spontaneous and inoculated fermenting grapes from Spanish vineyards.
de Celis M; Ruiz J; Martín-Santamaría M; Alonso A; Marquina D; Navascués E; Gómez-Flechoso MÁ; Belda I; Santos A
Lett Appl Microbiol; 2019 Jun; 68(6):580-588. PubMed ID: 30929264
[TBL] [Abstract][Full Text] [Related]
20. Technological properties of Lactobacillus plantarum strains isolated from grape must fermentation.
Berbegal C; Peña N; Russo P; Grieco F; Pardo I; Ferrer S; Spano G; Capozzi V
Food Microbiol; 2016 Aug; 57():187-94. PubMed ID: 27052718
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
