A survey of Saccharomyces populations associated with wine fermentations from the Apulia region (South Italy)
- Author
- TOFALO, Rosanna1 ; TORRIANI, Sandra2 ; CHAVES-LOPEZ, Clemencia1 ; MARTUSCELLI, Maria1 ; PAPARELLA, Antonello1 ; SUZZI, Giovanna1
[1] Dipartimento di Scienze degli Alimenti, Università degli Studi di Teramo, Via C.R. Lerici 1, 64023 Mosciano Stazione, Teramo, Italy
[2] Dipartimento di Scienze, Tecnologie e Mercati della Vite e del Vino, Università degli Studi di Verona, Strada Le Grazie 15, 37134 Verona, Italy - Source
Annals of microbiology. 2007, Vol 57, Num 4, pp 545-552, 8 p ; ref : 1 p.1/4
- ISSN
- 1590-4261
- Scientific domain
- Biochemistry, molecular biology, biophysics; Microbiology, infectious diseases
- Publisher
- University of Milan, Milano
- Publication country
- Italy
- Document type
- Article
- Language
- English
- Author keyword
- Saccharomyces cerevisiae biodiversity biogenic amines spontaneous wine fermentation volatile compounds
- Keyword (fr)
- Amine biogène Composé volatil Diversité biologique Fermentation Saccharomyces cerevisiae Vin Pouilles Ascomycota Fungi Levure Europe Italie
- Keyword (en)
- Biogenic amine Volatile compound Biodiversity Fermentation Saccharomyces cerevisiae Wine Apulia Ascomycota Fungi Yeast Europe Italy
- Keyword (es)
- Amina biógena Compuesto volátil Diversidad biológica Fermentación Saccharomyces cerevisiae Vino Pulla Ascomycota Fungi Levadura Europa Italia
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A05 Microbiology
- Discipline
- Microbiology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20029063
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1007/BF03175353 
https://dx.doi.org/10.1007/BF03175353
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