Add to ORKGA 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
Alcoholic fermentation is generally performed by Saccharomyces spp., especially by the principal win...
The composition and population dynamics of the yeast microflora of grape marcs were investigated dur...
The long-time studies on wine yeasts have determined a wide diffusion of inoculated fermentations by...
A total of 140 strains of Saccharomyces cerevisiae and Hanseniaspora uvarum, isolated from grapes an...
Aims: The characterization by molecular and physiological methods of wild apiculate strains, isolate...
The biodiversity of Saccharomyces cerevisiae was studied in the Montalcino area (Italy). Two winerie...
This work is the first large-scale study on vineyard-associated yeast strains from Apulia (Southern ...
Background: In natural environment S. cerevisiae species occur at extremely low number on healthy un...
International audienceIsolated yeast populations of Chardonnay grape must during spontaneous ferment...
The aim of this work was to study the biodiversity of yeasts isolated from the autochthonous grape v...
In recent years, the preservation of biodiversity has become an important issue. Despite much public...
A total of 192 yeast isolates were obtained from completed fermentation of a mix of 'Malvasia delle ...
In recent years, the preservation of biodiversity has become an important issue. Despite much public...
Spontaneous fermentation is the most traditional way and a low-intervention method for conducting al...
<div><p>In recent years, the preservation of biodiversity has become an important issue. Despite muc...
Alcoholic fermentation is generally performed by Saccharomyces spp., especially by the principal win...
The composition and population dynamics of the yeast microflora of grape marcs were investigated dur...
The long-time studies on wine yeasts have determined a wide diffusion of inoculated fermentations by...
A total of 140 strains of Saccharomyces cerevisiae and Hanseniaspora uvarum, isolated from grapes an...
Aims: The characterization by molecular and physiological methods of wild apiculate strains, isolate...
The biodiversity of Saccharomyces cerevisiae was studied in the Montalcino area (Italy). Two winerie...
This work is the first large-scale study on vineyard-associated yeast strains from Apulia (Southern ...
Background: In natural environment S. cerevisiae species occur at extremely low number on healthy un...
International audienceIsolated yeast populations of Chardonnay grape must during spontaneous ferment...
The aim of this work was to study the biodiversity of yeasts isolated from the autochthonous grape v...
In recent years, the preservation of biodiversity has become an important issue. Despite much public...
A total of 192 yeast isolates were obtained from completed fermentation of a mix of 'Malvasia delle ...
In recent years, the preservation of biodiversity has become an important issue. Despite much public...
Spontaneous fermentation is the most traditional way and a low-intervention method for conducting al...
<div><p>In recent years, the preservation of biodiversity has become an important issue. Despite muc...
Alcoholic fermentation is generally performed by Saccharomyces spp., especially by the principal win...
The composition and population dynamics of the yeast microflora of grape marcs were investigated dur...
The long-time studies on wine yeasts have determined a wide diffusion of inoculated fermentations by...