Microbial Resources and Enological Significance: Opportunities and Benefits

@inproceedings{Petruzzi2017MicrobialRA,
  title={Microbial Resources and Enological Significance: Opportunities and Benefits},
  author={Leonardo Petruzzi and Vittorio Capozzi and Carmen Berbegal and Maria Rosaria Corbo and Antonio Bevilacqua and Giuseppe Spano and Milena Sinigaglia},
  booktitle={Front. Microbiol.},
  year={2017}
}
Among the innovative trends in the wine sector, the continuous exploration of enological properties associated with wine microbial resources represents a cornerstone driver of quality improvement. Since the advent of starter cultures technology, the attention has been focused on intraspecific biodiversity within the primary species responsible for alcoholic fermentation (Saccharomyces cerevisiae) and, subsequently, for the so-called 'malolactic fermentation' (Oenococcus oeni). However, in the… CONTINUE READING
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