Hasil Pencarian - Francesca Comitini

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  1. 1
    <i>Metschnikowia pulcherrima</i> Selected Strain for Ethanol Reduction in Wine: Influence of Cell Immobilization and Aeration Condition

    <i>Metschnikowia pulcherrima</i> Selected Strain for Ethanol Reduction in Wine: Influence of Cell Immobilization and Aeration Condition oleh Laura Canonico, Francesca Comitini, Maurizio Ciani

    Diterbitkan 2019-09-01
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  2. 2
    Fitness of Selected Indigenous Saccharomyces cerevisiae Strains for White Piceno DOC Wines Production

    Fitness of Selected Indigenous Saccharomyces cerevisiae Strains for White Piceno DOC Wines Production oleh Alice Agarbati, Laura Canonico, Maurizio Ciani, Francesca Comitini

    Diterbitkan 2018-05-01
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  3. 3
    Ecological Distribution and Oenological Characterization of Native <i>Saccharomyces cerevisiae</i> in an Organic Winery

    Ecological Distribution and Oenological Characterization of Native <i>Saccharomyces cerevisiae</i> in an Organic Winery oleh Alice Agarbati, Laura Canonico, Francesca Comitini, Maurizio Ciani

    Diterbitkan 2022-05-01
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  4. 4
    Assessment of Spontaneous Fermentation and Non-<i>Saccharomyces</i> Sequential Fermentation in Verdicchio Wine at Winery Scale

    Assessment of Spontaneous Fermentation and Non-<i>Saccharomyces</i> Sequential Fermentation in Verdicchio Wine at Winery Scale oleh Laura Canonico, Alice Agarbati, Francesca Comitini, Maurizio Ciani

    Diterbitkan 2022-08-01
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  5. 5
    Yeast Interactions and Molecular Mechanisms in Wine Fermentation: A Comprehensive Review

    Yeast Interactions and Molecular Mechanisms in Wine Fermentation: A Comprehensive Review oleh Francesca Comitini, Alice Agarbati, Laura Canonico, Maurizio Ciani

    Diterbitkan 2021-07-01
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  6. 6
    Occurrence and Persistence of <i>Saccharomyces cerevisiae</i> Population in Spontaneous Fermentation and the Relation with “Winery Effect”

    Occurrence and Persistence of <i>Saccharomyces cerevisiae</i> Population in Spontaneous Fermentation and the Relation with “Winery Effect” oleh Alice Agarbati, Francesca Comitini, Maurizio Ciani, Laura Canonico

    Diterbitkan 2024-07-01
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  7. 7
    Biocontrol and Probiotic Function of Non-<i>Saccharomyces</i> Yeasts: New Insights in Agri-Food Industry

    Biocontrol and Probiotic Function of Non-<i>Saccharomyces</i> Yeasts: New Insights in Agri-Food Industry oleh Francesca Comitini, Laura Canonico, Alice Agarbati, Maurizio Ciani

    Diterbitkan 2023-05-01
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  8. 8
    The impact of fungicide treatments on yeast biota of Verdicchio and Montepulciano grape varieties.

    The impact of fungicide treatments on yeast biota of Verdicchio and Montepulciano grape varieties. oleh Alice Agarbati, Laura Canonico, Maurizio Ciani, Francesca Comitini

    Diterbitkan 2019-01-01
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  9. 9
    Recycled Brewer’s Spent Grain (BSG) and Grape Juice: A New Tool for Non-Alcoholic (NAB) or Low-Alcoholic (LAB) Craft Beer Using Non-Conventional Yeasts

    Recycled Brewer’s Spent Grain (BSG) and Grape Juice: A New Tool for Non-Alcoholic (NAB) or Low-Alcoholic (LAB) Craft Beer Using Non-Conventional Yeasts oleh Laura Canonico, Alice Agarbati, Francesca Comitini, Maurizio Ciani

    Diterbitkan 2024-02-01
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  10. 10
    Consortium of selected yeasts to produce healthy soy fermented beverage: Evaluation of microbial evolution, analytical, sensorial, and functional features

    Consortium of selected yeasts to produce healthy soy fermented beverage: Evaluation of microbial evolution, analytical, sensorial, and functional features oleh Alice Agarbati, Maurizio Ciani, Laura Canonico, Francesca Comitini

    Diterbitkan 2023-10-01
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  11. 11
    <i>Metschnikowia pulcherrima</i> in Cold Clarification: Biocontrol Activity and Aroma Enhancement in Verdicchio Wine

    <i>Metschnikowia pulcherrima</i> in Cold Clarification: Biocontrol Activity and Aroma Enhancement in Verdicchio Wine oleh Alice Agarbati, Laura Canonico, Maurizio Ciani, Francesca Comitini

    Diterbitkan 2023-03-01
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  12. 12
    Reduction of Sulfur Compounds through Genetic Improvement of Native <i>Saccharomyces cerevisiae</i> Useful for Organic and Sulfite-Free Wine

    Reduction of Sulfur Compounds through Genetic Improvement of Native <i>Saccharomyces cerevisiae</i> Useful for Organic and Sulfite-Free Wine oleh Alice Agarbati, Laura Canonico, Francesca Comitini, Maurizio Ciani

    Diterbitkan 2020-05-01
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  13. 13
    Improved <i>Saccharomyces cerevisiae</i> Strain in Pure and Sequential Fermentation with <i>Torulaspora delbrueckii</i> for the Production of Verdicchio Wine with Reduced Sulfites

    Improved <i>Saccharomyces cerevisiae</i> Strain in Pure and Sequential Fermentation with <i>Torulaspora delbrueckii</i> for the Production of Verdicchio Wine with Reduced Sulfites oleh Alice Agarbati, Laura Canonico, Francesca Comitini, Maurizio Ciani

    Diterbitkan 2020-09-01
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  14. 14
    Occurrence of Brettanomyces bruxellensis on Grape Berries and in Related Winemaking Cellar

    Occurrence of Brettanomyces bruxellensis on Grape Berries and in Related Winemaking Cellar oleh Lucia Oro, Laura Canonico, Valentina Marinelli, Maurizio Ciani, Francesca Comitini

    Diterbitkan 2019-03-01
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  15. 15
    <i>Starmerella bombicola</i> and <i>Saccharomyces cerevisiae</i> in Wine Sequential Fermentation in Aeration Condition: Evaluation of Ethanol Reduction and Analytical Profile

    <i>Starmerella bombicola</i> and <i>Saccharomyces cerevisiae</i> in Wine Sequential Fermentation in Aeration Condition: Evaluation of Ethanol Reduction and Analytical Profile oleh Laura Canonico, Edoardo Galli, Alice Agarbati, Francesca Comitini, Maurizio Ciani

    Diterbitkan 2021-05-01
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  16. 16
    Purification and Characterization of WA18, a New Mycocin Produced by <i>Wickerhamomyces anomalus</i> Active in Wine Against <i>Brettanomyces bruxellensis</i> Spoilage Yeasts

    Purification and Characterization of WA18, a New Mycocin Produced by <i>Wickerhamomyces anomalus</i> Active in Wine Against <i>Brettanomyces bruxellensis</i> Spoilage Yeasts oleh Francesca Comitini, Alice Agarbati, Laura Canonico, Edoardo Galli, Maurizio Ciani

    Diterbitkan 2020-12-01
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  17. 17
    Evolution of Aromatic Profile of <i>Torulaspora delbrueckii</i> Mixed Fermentation at Microbrewery Plant

    Evolution of Aromatic Profile of <i>Torulaspora delbrueckii</i> Mixed Fermentation at Microbrewery Plant oleh Laura Canonico, Enrico Ciani, Edoardo Galli, Francesca Comitini, Maurizio Ciani

    Diterbitkan 2020-01-01
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  18. 18
    Exploitation of Three Non-Conventional Yeast Species in the Brewing Process

    Exploitation of Three Non-Conventional Yeast Species in the Brewing Process oleh Laura Canonico, Edoardo Galli, Enrico Ciani, Francesca Comitini, Maurizio Ciani

    Diterbitkan 2019-01-01
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  19. 19
    Biocontrol Using <i>Torulaspora delbrueckii</i> in Sequential Fermentation: New Insights into Low-Sulfite Verdicchio Wines

    Biocontrol Using <i>Torulaspora delbrueckii</i> in Sequential Fermentation: New Insights into Low-Sulfite Verdicchio Wines oleh Laura Canonico, Alice Agarbati, Edoardo Galli, Francesca Comitini, Maurizio Ciani

    Diterbitkan 2023-07-01
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  20. 20
    Exploitation of Yeasts with Probiotic Traits for Kefir Production: Effectiveness of the Microbial Consortium

    Exploitation of Yeasts with Probiotic Traits for Kefir Production: Effectiveness of the Microbial Consortium oleh Alice Agarbati, Maurizio Ciani, Laura Canonico, Edoardo Galli, Francesca Comitini

    Diterbitkan 2021-12-01
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