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  1. 1
    Spontaneous vinification supports different microbiota, volatilome and leads to wines with different sensory attributes compared to vinifications inoculated with commercial and indigenous to vidiano cultivar Saccharomyces cerevisiae

    Spontaneous vinification supports different microbiota, volatilome and leads to wines with different sensory attributes compared to vinifications inoculated with commercial and ind... von Bekris, Fotiοs, Lola, Despina, Papadopoulou, Elena, Vasileiadis, Sotirios, Paramithiotis, Spiros, Kotseridis, Yorgos, Karpouzas, Dimitrios G.

    Veröffentlicht in Food science & technology

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    Vineyard-mediated factors are still operative in spontaneous and commercial fermentations shaping the vinification microbial community and affecting the antioxidant and anticancer properties of wines

    Vineyard-mediated factors are still operative in spontaneous and commercial fermentations shaping the vinification microbial community and affecting the antioxidant and anticancer... von Papadopoulou, Elena, Bekris, Fotiοs, Vasileiadis, Sotirios, Krokida, Afroditi, Rouvali, Theodora, Veskoukis, Aristidis S., Liadaki, Kalliopi, Kouretas, Demetrios, Karpouzas, Dimitrios G.

    Veröffentlicht in Food research international

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