The impact of grape processing and carbonic maceration on the microbiota of early stages of winemaking.

Guzzon, R; Malacarne, M; Larcher, R; Franciosi, E; Toffanin, A

Guzzon, R; Malacarne, M; Larcher, R; Franciosi, E; Toffanin, A.

Affiliation

Guzzon R; Centro di Trasferimento Tecnologico, Fondazione Edmund Mach, Trento, Italy.
Malacarne M; Centro di Trasferimento Tecnologico, Fondazione Edmund Mach, Trento, Italy.
Larcher R; Centro di Trasferimento Tecnologico, Fondazione Edmund Mach, Trento, Italy.
Franciosi E; Dipartimento Qualità Alimentare e Nutrizione, Fondazione Edmund Mach, Trento, Italy.
Toffanin A; Annita Toffanin, DiSAAA-a, Università di Pisa, Pisa, Italy.

J Appl Microbiol ; 128(1): 209-224, 2020 Jan.

Article in En | MEDLINE | ID: mdl-31559682

Subject(s)

Food Handling/methods; Microbiota; Vitis/microbiology; Wine/microbiology; Acids/analysis; Bacteria/classification; Bacteria/genetics; Bacteria/isolation & purification; Bacteria/metabolism; Ethanol/analysis; Fermentation; Fungi/classification; Fungi/genetics; Fungi/isolation & purification; Fungi/metabolism; Oxygen/metabolism; Wine/analysis

Key words

NGS; carbonic maceration; lactic acid bacteria; microbial biodiversity; whole grapes fermentation; wine

Fulltext

Add to My VHL

XML

PubMed Links

Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Wine / Vitis / Microbiota / Food Handling Type of study: Guideline Language: En Journal: J Appl Microbiol Journal subject: MICROBIOLOGIA Year: 2020 Document type: Article Affiliation country: Italy Country of publication: United kingdom

Fulltext

Add to My VHL

XML

PubMed Links

Search on Google