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Impact of Saccharomyces cerevisiae and non-Saccharomyces yeasts to improve traditional sparkling wines production.
Food Microbiol. 2022 Dec;108:104097. doi: 10.1016/j.fm.2022.104097. Epub 2022 Jul 20.
Food Microbiol. 2022.
PMID: 36088113
Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production.
Di Gianvito P, Perpetuini G, Tittarelli F, Schirone M, Arfelli G, Piva A, Patrignani F, Lanciotti R, Olivastri L, Suzzi G, Tofalo R.
Di Gianvito P, et al. Among authors: olivastri l.
Food Res Int. 2018 Jul;109:552-560. doi: 10.1016/j.foodres.2018.04.070. Epub 2018 May 1.
Food Res Int. 2018.
PMID: 29803483
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