Alcohol reduction in red wines by technological and microbiological approaches: a comparative study.

Autor: Rolle, L.¹, Englezos, V.¹, Torchio, F.², Cravero, F.¹, Río Segade, S.¹, Rantsiou, K.¹, Giacosa, S.¹, Gambuti, A.³, Gerbi, V.¹, Cocolin, L.¹ lucasimone.cocolin@unito.it

Publikováno v: Australian Journal of Grape & Wine Research. Jan2018, Vol. 24 Issue 1, p62-74. 13p.

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Effect of alternative fungicides and inoculation strategy on yeast biodiversity and dynamics from the vineyard to the winery.

Autor: Englezos V; Department of Agricultural, Forest, and Food Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy., Mota-Gutierrez J; Department of Agricultural, Forest, and Food Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy., Giacosa S; Department of Agricultural, Forest, and Food Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy., Río Segade S; Department of Agricultural, Forest, and Food Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy., Pollon M; Department of Agricultural, Forest, and Food Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy., Gambino G; Institute for Sustainable Plant Protection, National Research Council (IPSP-CNR), Torino. Strada delle Cacce 73, 10135 Turin, Italy., Rolle L; Department of Agricultural, Forest, and Food Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy., Ferrocino I; Department of Agricultural, Forest, and Food Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy., Rantsiou K; Department of Agricultural, Forest, and Food Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy. Electronic address: kalliopi.rantsiou@unito.it.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2022 Dec; Vol. 162 (Pt A), pp. 111935. Date of Electronic Publication: 2022 Sep 26.

Non-Saccharomyces yeastnitrogen consumption and metabolite production during wine fermentation

Autor: Seguinot, Pauline, Englezos, V, Bergler, G, Brial, P, Ortiz-Julien, Anne, Brulfert, M, Camarasa, Carole, Bloem, A

Publikováno v: OENO 2019 11thSymposium of Oenology
OENO 2019 11thSymposium of Oenology, Jun 2019, Bordeaux, France

International audience

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::5afddf548de7b38d59f3c7e33c05b257
https://hal.inrae.fr/hal-02966818

Bioprotection strategies in winemaking.

Autor: Gianvito PD; Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy., Englezos V; Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy., Rantsiou K; Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy., Cocolin L; Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy. Electronic address: lucasimone.cocolin@unito.it.

Publikováno v: International journal of food microbiology [Int J Food Microbiol] 2022 Mar 02; Vol. 364, pp. 109532. Date of Electronic Publication: 2022 Jan 10.