Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varieties

International Journal of Food Microbiology

Volumn 285, Issue , 2018, Pages 7-17

  Garofalo, Carmela ^a   Berbegal, Carmen ^a,b   Grieco, Francesco ^c   Tufariello, Maria ^c   Spano, Giuseppe ^a   Capozzi, Vittorio ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

^b UNIVERSITY OF VALENCIA   (Spain)

^c INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

Author keywords

Autochthonous grape varieties; Autochthonous starter cultures; Indigenous yeasts; M thode champenoise; Native yeasts; Primary fermentation; Saccharomyces cerevisiae; Secondary fermentation; Sparkling wine

Indexed keywords

VOLATILE AGENT;

APULIAN GRAPE; ARTICLE; FERMENTATION; FUNGAL GENETICS; FUNGAL STRAIN; GRAPE; NONHUMAN; SACCHAROMYCES CEREVISIAE; SPARKLING WINE; VARIETAS; ANALYSIS; BIOTECHNOLOGY; CLASSIFICATION; FOOD CONTROL; GENETICS; MICROBIOLOGY; VITIS; WINE;

BIOTECHNOLOGY; FERMENTATION; FOOD MICROBIOLOGY; SACCHAROMYCES CEREVISIAE; VITIS; WINE;

EID: 85049732768     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2018.07.004     Document Type: Article

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