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 · 617 citations

Engineering, Food Fermentation, Controlled Multistarter Fermentations +8

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 · 384 citations

Biosynthesis, Engineering, Food Fermentation +10

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 · 226 citations

Food Fermentation, Food Spoilage, Saccharomyces Cerevisiae +9

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

Biology, Engineering, Fungal Cell Biology +7

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

Paola Domizio, Cristina Romani, Francesca Comitini et al. · Annals of Microbiology · 2010 · 51 citations · Full text

Microbial Inactivation, Food Fermentation, Food Spoilage +7