Microbial Resources and Sparkling Wine Differentiation: State of the Arts

Microbial Resources and Sparkling Wine Differentiation: State of the Arts

Consumers’ increasing interest in sparkling wine has enhanced the global market’s demand. The pro-technological yeasts strains selected for the formulation of microbial starter cultures are a fundamental parameter for exalting the quality and safety of the final product. Nowadays, the management of...

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Bibliographic Details
Main Authors: Vittorio Capozzi, Maria Tufariello, Carmen Berbegal, Mariagiovanna Fragasso, Nicola De Simone, Giuseppe Spano, Pasquale Russo, Pasquale Venerito, Francesco Bozzo, Francesco Grieco
Format: Article
Language:English
Published: MDPI AG 2022-06-01
Series:Fermentation
Subjects:
sparkling wine
alcoholic fermentation
starter culture
non-<i>Saccharomyces</i>
<i>Saccharomyces cerevisiae</i>
autochthonous starters
Online Access:https://www.mdpi.com/2311-5637/8/6/275

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https://www.mdpi.com/2311-5637/8/6/275

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