Livio Lencioni

Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae

Francesca Comitini, Mirko Gobbi, Paola Domizio et al. · Food Microbiology · 2010 · 629 citations

Agriculture, Biotechnology, Microbiology +14

Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine

Mirko Gobbi, Francesca Comitini, Paola Domizio et al. · Food Microbiology · 2012 · 394 citations

Agriculture, Biotechnology, Microbiology +16

Outlining a future for non-Saccharomyces yeasts: Selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation

Paola Domizio, Cristina Romani, Livio Lencioni et al. · International Journal of Food Microbiology · 2011 · 230 citations

Agriculture, Food Science, Microbiology +17

Spontaneous and inoculated yeast populations dynamics and their effect on organoleptic characters of Vinsanto wine under different process conditions

Paola Domizio, Livio Lencioni, Maurizio Ciani et al. · International Journal of Food Microbiology · 2007 · 73 citations

Agriculture, Food Science, Viticulture +17

Potential spoilage non-Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae

Paola Domizio, Cristina Romani, Francesca Comitini et al. · Annals of Microbiology · 2010 · 53 citations · Full text

Agriculture, Food Science, Microbiology +14