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  1. 1
    Occurrence and Persistence of <i>Saccharomyces cerevisiae</i> Population in Spontaneous Fermentation and the Relation with “Winery Effect”

    Occurrence and Persistence of <i>Saccharomyces cerevisiae</i> Population in Spontaneous Fermentation and the Relation with “Winery Effect” by Alice Agarbati, Francesca Comitini, Maurizio Ciani, Laura Canonico

    Published 2024-07-01
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  2. 2
    Recycled Brewer’s Spent Grain (BSG) and Grape Juice: A New Tool for Non-Alcoholic (NAB) or Low-Alcoholic (LAB) Craft Beer Using Non-Conventional Yeasts

    Recycled Brewer’s Spent Grain (BSG) and Grape Juice: A New Tool for Non-Alcoholic (NAB) or Low-Alcoholic (LAB) Craft Beer Using Non-Conventional Yeasts by Laura Canonico, Alice Agarbati, Francesca Comitini, Maurizio Ciani

    Published 2024-02-01
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    Article
  3. 3
    Ethanol Reduction in Montepulciano Wine: <i>Starmerella bombicola</i> Sequential Fermentation at Pilot Scale Under Aeration Conditions

    Ethanol Reduction in Montepulciano Wine: <i>Starmerella bombicola</i> Sequential Fermentation at Pilot Scale Under Aeration Conditions by Laura Canonico, Silvia Gattucci, Laura Moretti, Alice Agarbati, Francesca Comitini, Maurizio Ciani

    Published 2025-02-01
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    Article

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