| 2025 |
LARGE-SCALE APPLICATION OF LACTIPLANTIBACILLUS PLANTARUM IN THE WINEMAKING PROCESS OF NERO D'AVOLA AND PETIT VERDOT GRAPES IN SICILY |
Abstract in atti di convegno pubblicato in volume |
Go to |
| 2025 |
INTERACTOME MODULATION OF MICROBIAL CONSORTIA TO INCREASE WINE SUSTAINABILITY: CASE STUDIES ON CATARRATTO WINE IN SICILY |
Abstract in atti di convegno pubblicato in volume |
Go to |
| 2025 |
IMPACT OF SEQUENTIAL INOCULATION OF STARMERELLA LACTIS-CONDENSI, SACCHAROMYCES CEREVISIAE AND LACTIC ACID BACTERIA ON QUALITY OF NERELLO MASCALESE WINE IN SICILY |
Abstract in atti di convegno pubblicato in volume |
Go to |
| 2025 |
METABOLOMIC FINGERPRINTING STUDIES OF STARMERELLA LACTIS-CONDENSI (A NOVEL WINE YEAST SPECIES) AND LACHANCEA THERMOTOLERANS: EFFECTS ON SENSORY QUALITY AND ACIDITY OF CATARRATTO AND SYRAH WINES IN SICILY |
Abstract in atti di convegno pubblicato in volume |
Go to |
| 2025 |
MONITORING AND IDENTIFICATION OF BRETTANOMYCES BRUXELLENSIS IN YOUNG PORTUGUESE RED WINES |
Abstract in atti di convegno pubblicato in volume |
Go to |
| 2025 |
YEASTS ISOLATED FROM HIGH-SUGAR MATRICES (MANNA AND HONEY) AND GRAPE AS POTENTIAL STARTERS FOR PRODUCING TRADITIONAL SPARKLING WINES IN SICILY |
Abstract in atti di convegno pubblicato in volume |
Go to |
| 2025 |
The impact of a Saccharomyces cerevisiae bio-protective strain during cold static clarification on Catarratto wine |
Articolo in rivista |
Go to |
| 2025 |
INFLUENCE OF THE EARLY ADDITION OF BIO-ACTIVATORS ON LAG PHASE DURATION THROUGHOUT THE FIRST HOURS OF ALCOHOLIC FERMENTATION |
Abstract in atti di convegno pubblicato in volume |
Go to |
| 2025 |
Influence of yeast adaptation with bio-activators on the process of wine alcoholic fermentation |
Articolo in rivista |
Go to |
| 2025 |
Use of non-conventional yeasts for enhancing the sensory quality of craft beer |
Articolo in rivista |
Go to |
| 2025 |
Bioprotective co-inoculation strategies for optimising the fermentation of Nocellara del Belice table olive |
Abstract in atti di convegno pubblicato in volume |
Go to |
| 2024 |
Co-inoculation approach combining lactic acid bacteria and yeasts to enhance the production of Nocellara del Belice green split table olives |
Abstract in atti di convegno pubblicato in volume |
Go to |
| 2024 |
Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and floreal aroma of Catarratto wine |
Abstract in atti di convegno pubblicato in volume |
Go to |
