| 2025 |
The impact of a Saccharomyces cerevisiae bio-protective strain during cold static clarification on Catarratto wine |
Articolo in rivista |
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| 2025 |
Use of non-conventional yeasts for enhancing the sensory quality of craft beer |
Articolo in rivista |
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| 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 |
Vai |
| 2025 |
Influence of yeast adaptation with bio-activators on the process of wine alcoholic fermentation |
Articolo in rivista |
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| 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 |
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| 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 |
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| 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 |
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| 2025 |
Microbial innovation in table olive fermentation: a decade of research on Lactiplantibacillus pentosus OM13 |
Abstract in atti di convegno pubblicato in volume |
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| 2025 |
MONITORING AND IDENTIFICATION OF BRETTANOMYCES BRUXELLENSIS IN YOUNG PORTUGUESE RED WINES |
Abstract in atti di convegno pubblicato in volume |
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| 2025 |
In-depth microbial analysis of Sant’Agostino table olives flavored with wild fennel (Foeniculum vulgare Mill., 1768) |
Abstract in atti di convegno pubblicato in volume |
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| 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 |
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| 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 |
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| 2024 |
Oenological Capabilities of Yeasts Isolated from High-Sugar Matrices (Manna and Honey) as Potential Starters and Co-Starters for Winemaking |
Articolo in rivista |
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| 2024 |
The use of a specific glutathione-rich inactivated yeast to protect organic Catarratto grape must and wine from oxidation in the pre-fermentative phase |
Articolo in rivista |
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| 2024 |
Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and floreal aroma of Catarratto wines |
Articolo in rivista |
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| 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 |
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| 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 |
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| 2023 |
Application of technological protocols on an industrial scale to improve Seville-style table olive production in Italy and Spain |
Articolo in rivista |
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| 2023 |
Application of Candida boidinii and Candida norvegica to improve the quality and safety of Nocellara del Belice table olives processed through Castelvetrano-style technology. |
Abstract in atti di convegno pubblicato in volume |
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| 2021 |
Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines |
Articolo in rivista |
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| 2021 |
Monitoring commercial starter culture development in presence of red grape pomace powder to produce polyphenol-enriched fresh ovine cheeses at industrial scale level |
Articolo in rivista |
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| 2020 |
Diversity of Saccharomyces cerevisiae strains associated to racemes of Grillo grape variety |
Articolo in rivista |
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