Detection of Microbiota during the Fermentation Process of Wine in Relation to the Biogenic Amine Content

Detection of Microbiota during the Fermentation Process of Wine in Relation to the Biogenic Amine Content

Viticulture is one of the traditional industries in Slovakia, where there are six wine-growing regions: Malokarpatska, Southern Slovakia, Central Slovakia, Nitra, Eastern Slovakia, and Tokaj. This study focuses on the detection of microbiota in soil samples, grape leaves and berries, and samples tak...

Full description

Bibliographic Details
Main Authors: Ivana Regecová, Boris Semjon, Pavlina Jevinová, Peter Očenáš, Jana Výrostková, Lucia Šuľáková, Erika Nosková, Slavomír Marcinčák, Martin Bartkovský
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Foods
Subjects:
biogenic amines
mycobiota
must
PCR
terroir
wine
Online Access:https://www.mdpi.com/2304-8158/11/19/3061

Similar Items

Similar Items