Application of starter cultures to table olive fermentation: an overview on the experimental studies by Aldo eCorsetti, Giorgia ePerpetuini, Maria eSchirone, Rosanna eTofalo, Giovanna eSuzzi

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Biogeographical characterisation of Saccharomyces cerevisiae wine yeast by molecular methods by Rosanna eTofalo, Giorgia ePerpetuini, Maria eSchirone, Giuseppe eFasoli, Irene eAguzzi, Aldo eCorsetti, Giovanna eSuzzi

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Aroma profile of Montepulciano d’Abruzzo wine fermented by single and co-culture starters of autochthonous Saccharomyces and non-Saccharomyces yeasts by Rosanna eTofalo, Francesca ePatrignani, Rosalba eLanciotti, Giorgia ePerpetuini, Maria eSchirone, Paola eDi Gianvito, Daniel ePizzoni, Giuseppe eArfelli, Giovanna eSuzzi

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