Listar Oenologie - UMR 1366 por autor "CAPOZZI, Vittorio"
Mostrando ítems 1-5 de 5
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Non-Saccharomyces Commercial Starter Cultures: Scientific Trends, Recent Patents and Innovation in the Wine Sector
ROUDIL, Ludovic; RUSSO, Pasquale; BERBEGAL, Carmen ...(Recent Patents on Food, Nutrition and Agriculture. vol. 11, n° 1, pp. 27-39, 2020-04-29)Article de revue -
Autochthonous starter cultures and indigenous grape variety for regional wine production.
GAROFALO, C; EL KHOURY, Mariette; LUCAS, Patrick...
(Journal of Applied Microbiology. vol. 118, n° 6, pp. 1395-408, 2015-06-01)Article de revue -
The yeast Starmerella bacillaris (synonym Candida zemplinina) shows high genetic diversity in winemaking environments.
MASNEUF POMAREDE, Isabelle; JUQUIN, Elodie; MIOT-SERTIER, Cecile ...
(FEMS Yeast Research. vol. 15, n° 5, pp. fov045, 2015-08-01)Article de revue -
Two different Oenococcus oeni lineages are associated to either red or white wines in Burgundy: genomics and metabolomics insights
CAMPBELL-SILLS, Hugo; EL KHOURY, Mariette; GAMMACURTA, Marine...
(OENO One. vol. 51, n° 3, pp. 309, 2017-09-26)Article de revueLibre acceso -
Brettanomyces bruxellensis population survey reveals a diploid-triploid complex structured according to substrate of isolation and geographical distribution
AVRAMOVA, Marta; CIBRARIO, Alice; PELTIER, Emilien...
(Scientific Reports. vol. 8, n° 1, pp. 1-13, 2018)Article de revue