Dynamic changes in microbiota and mycobiota during spontaneous 'Vino Santo Trentino' fermentation

Microbial Biotechnology

Volumn 9, Issue 2, 2016, Pages 195-208

  Stefanini, Irene ^a   Albanese, Davide ^a   Cavazza, Agostino ^a   Franciosi, Elena ^a   De Filippo, Carlotta ^a,b   Donati, Claudio ^a   Cavalieri, Duccio ^a,b,c  

^a RESEARCH AND INNOVATION CENTRE   (Italy)

^b INSTITUTE OF BIOMETEOROLOGY   (Italy)

^c UNIVERSITY OF FLORENCE   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

CASE REPORT; CHEMICAL PARAMETERS; GRAPE; HANSENIASPORA; HUMAN; METAGENOMICS; MICROBIAL COMMUNITY; MICROFLORA; PICHIA MEMBRANIFACIENS; SACCHAROMYCES CEREVISIAE; SPECIES; BIOTA; CLASSIFICATION; FERMENTATION; FUNGUS; GENETICS; ISOLATION AND PURIFICATION; ITALY; MICROBIOLOGY; WINE;

BIOTA; FERMENTATION; FUNGI; ITALY; METAGENOMICS; WINE;

EID: 84969326346     PISSN: 17517907     EISSN: 17517915     Source Type: Journal    
DOI: 10.1111/1751-7915.12337     Document Type: Article

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