0000000000382115

AUTHOR

G Amore

Beneficial effects of Candida zemplinina in wine fermentation: lower alcohol level and higher glycerol content

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Saccharomyces cerevisiae yeast strains from the Linosa Island

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Candida zemplinina yeasts positively impact wine production: lower alcohol levels and higher glycerol contents

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Flavonoid profiles of Sicilian grape skin cells might diverge from a commonly accepted paradigm.

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Fermentazioni miste Candida – Saccharomyces per la produzione di vini rossi con maggiore contenuto di glicerolo

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GC-MS as a tool to study the aromatic profiles of Candida zemplinina/ Saccharomyces cerevisiae mixed fermentation wines

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Produzione di vini bianchi senza l’uso di solfiti

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Use of Candida zemplinina to improve wine quality: lowering alcohol level and enhancing glycerol content

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