Survey of the yeast ecology of dehydrated grapes and strain selection for wine fermentation

Autor: Gabriele Serafino, Paola Di Gianvito, Simone Giacosa, Domen Škrab, Luca Cocolin, Vasileios Englezos, Kalliopi Rantsiou

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::55ebbaea39b0654c52b2d9cc71fe7749
https://hdl.handle.net/2318/1915610

Impact of oenological processing aids and additives on the genetic traceability of ‘Nebbiolo’ wine produced with withered grapes

Autor: Giorgio Gambino, Lorenzo Ferrero, Giulia Scalzini, Camilla De Paolis, Maria Alessandra Paissoni, Susana Río Segade, Simone Giacosa, Paolo Boccacci, Luca Rolle

Publikováno v: Food research international (2021). doi:10.1016/j.foodres.2021.110874
info:cnr-pdr/source/autori:Gambino G., Ferrero L., Scalzini G., De Paolis C., Paissoni M.A., Río Segade S., Giacosa S., Boccacci P., Rolle L./titolo:Impact of oenological processing aids and additives on the genetic traceability of 'Nebbiolo' wine produced with withered grapes/doi:10.1016%2Fj.foodres.2021.110874/rivista:Food research international/anno:2021/pagina_da:/pagina_a:/intervallo_pagine:/volume

'Nebbiolo' is a well-known grapevine variety used to produce prestigious monovarietal Italian red wines. Genetic traceability is an important tool used to protect the authenticity of high-quality wines. SNP-based assays are an effective method to rea

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7522f464af17001ce58204aefc09bc59
https://doi.org/10.1016/j.foodres.2021.110874