0000000001218526

AUTHOR

G Amore

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

research product

Saccharomyces cerevisiae yeast strains from the Linosa Island

research product

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

research product

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

research product

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

research product

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

research product

Produzione di vini bianchi senza l’uso di solfiti

research product

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

research product