0000000000662807

AUTHOR

D Barbera

showing 4 related works from this author

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

2012

Candida zemplinina wine fermentation alcohol glycerolSettore AGR/15 - Scienze E Tecnologie Alimentari
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Isolation, identification and oenological characterization of non-Saccharomyces yeasts in a Mediterranean island

2016

UNLABELLED We isolated, identified and characterized yeast strains from grapes, and their fermented musts, sampled in the small island of Linosa, where there are no wineries and therefore the possibility of territory contamination by industrial strains is minimal. By traditional culture-dependent methods, we isolated 3805 colonies, distinguished by molecular methods in 17 different species. Five hundred and forty-four isolates were analysed for the main oenological characteristics such as fermentative vigour with and without sulphites, sugar consumption and production of alcohol, volatile acidity, hydrogen sulphide, glycerol and β-glucosidase. This analysis identified Kluyveromyces marxianu…

0301 basic medicineGlycerolSettore MED/07 - Microbiologia E Microbiologia Clinica030106 microbiologyPopulationWineApplied Microbiology and BiotechnologySaccharomycesMicrobiologyYeasts wine diversity identification non-Saccharomyces03 medical and health scienceschemistry.chemical_compoundMediterranean IslandsKluyveromyces marxianusYeastsMediterranean SeaSulfitesVitisFood scienceeducationMycological Typing TechniquesWinemakingWineeducation.field_of_studybiologyEthanolSettore AGR/15 - Scienze E Tecnologie Alimentaribiology.organism_classificationYeastMolecular TypingchemistryFermentationFermentationNutrient agar
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Candida zemplinina yeasts positively impact wine production: lower alcohol levels and higher glycerol contents

2012

Settore AGR/15 - Scienze E Tecnologie AlimentariCandida zemplinina wine yeasts mixed fermentation
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Use of Candida zemplinina to improve wine quality: lowering alcohol level and enhancing glycerol content

2012

Candida zemplinina wine quality alcohol glycerolSettore AGR/15 - Scienze E Tecnologie Alimentari
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