6533b7dbfe1ef96bd127101d

RESEARCH PRODUCT

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

P GiaramidaG PonticelloS Di MaioE BaroneM SquadritoA ScaccoD BarberaG AmoreDml GiglioD. OlivaOnofrio Corona

subject

Candida zemplinina wine fermentation alcohol glycerolSettore AGR/15 - Scienze E Tecnologie Alimentarihttp://hdl.handle.net/10447/79383