Topics
secondary compoundsChemical compound
biodiversityPerson function
Saccharomyces cerevisiaeپھُپھُوندی
HanseniasporaEukaryote
ItalyPerson
BasilicataPlace
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fermentationVideo game
Aglianico del VultureCompany
A total of 140 strains of Saccharomyces cerevisiae and Hanseniaspora uvarum, isolated from grapes and musts in the Basilicata region in Italy, were differentiated on the basis of fermentation behaviour and production of secondary compounds in Aglianico del Vulture must. A significant natural biodiversity of the strains was determined. In particular, within each species, the strains were differentiated for the fermentative activity and for the production of secondary compounds. Great strain variability was found in Saccharomyces cerevisiae
In recent years, the preservation of biodiversity has become an important issue. Despite much public...
Wine production in most countries is based on the use of commercial strains leading to the colonisat...
The biodiversity of Saccharomyces cerevisiae was studied in the Montalcino area (Italy). Two winerie...
A total of 140 strains of Saccharomyces cerevisiae and Hanseniaspora uvarum, isolated from grapes an...
The use of commercial wine yeast strains as starters has been extensively generalised over the past ...
This study evaluated the population dynamics of non-Saccharomyces biota during spontaneous fermentat...
Background: In natural environment S. cerevisiae species occur at extremely low number on healthy un...
The aim of this work was to study the biodiversity of yeasts isolated from the autochthonous grape v...
Aims: The characterization by molecular and physiological methods of wild apiculate strains, isolate...
This work is the first large-scale study on vineyard-associated yeast strains from Apulia (Southern ...
Copyright © 2014 Mariana Tristezza et al. This is an open access article distributed under the Creat...
The Montepulciano d’Abruzzo “Colline Teramane” premium wine DOCG is produced in the Teramo province...
Background: Recent studies indicate that S. cerevisiae strain biodiversity in vineyard is highly va...
In recent years, the preservation of biodiversity has become an important issue. Despite much public...
Genotypic and technological characterisation of the S. cerevisiae population isolated in a biodynami...
In recent years, the preservation of biodiversity has become an important issue. Despite much public...
Wine production in most countries is based on the use of commercial strains leading to the colonisat...
The biodiversity of Saccharomyces cerevisiae was studied in the Montalcino area (Italy). Two winerie...
A total of 140 strains of Saccharomyces cerevisiae and Hanseniaspora uvarum, isolated from grapes an...
The use of commercial wine yeast strains as starters has been extensively generalised over the past ...
This study evaluated the population dynamics of non-Saccharomyces biota during spontaneous fermentat...
Background: In natural environment S. cerevisiae species occur at extremely low number on healthy un...
The aim of this work was to study the biodiversity of yeasts isolated from the autochthonous grape v...
Aims: The characterization by molecular and physiological methods of wild apiculate strains, isolate...
This work is the first large-scale study on vineyard-associated yeast strains from Apulia (Southern ...
Copyright © 2014 Mariana Tristezza et al. This is an open access article distributed under the Creat...
The Montepulciano d’Abruzzo “Colline Teramane” premium wine DOCG is produced in the Teramo province...
Background: Recent studies indicate that S. cerevisiae strain biodiversity in vineyard is highly va...
In recent years, the preservation of biodiversity has become an important issue. Despite much public...
Genotypic and technological characterisation of the S. cerevisiae population isolated in a biodynami...
In recent years, the preservation of biodiversity has become an important issue. Despite much public...
Wine production in most countries is based on the use of commercial strains leading to the colonisat...
The biodiversity of Saccharomyces cerevisiae was studied in the Montalcino area (Italy). Two winerie...
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