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ONOFRIO CORONA

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

  • Authors: Giaramida, P; Ponticello, G; Di Maio, S; Barone, E; Squadrito, M; Scacco, A; Corona, O; Barbera, D; Amore, G; Giglio, DML; Oliva, D
  • Publication year: 2012
  • Type: eedings
  • Key words: Candida zemplinina, wine fermentation, alcohol, glycerol
  • OA Link: http://hdl.handle.net/10447/79383