Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: Physiological and molecular characterizations

Vasileios Englezos, Kalliopi Rantsiou, Fabrizio Torchio, +3

International Journal of Food Microbiology

BiologyBiosynthesisEngineeringFood FermentationBiochemistry +7

Candida zemplinina Can Reduce Acetic Acid Produced by Saccharomyces cerevisiae in Sweet Wine Fermentations

Kalliopi Rantsiou, Paola Dolci, Simone Giacosa, +6

Applied and Environmental Microbiology

Sweet Wine FermentationEngineeringBioenergySequential InoculationBiosynthesis +15

Metabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste

Arianna Roda, Luigi Lucini, Fabrizio Torchio, +3

Food Chemistry

Food ChemistryAgricultural ChemistryMetabolite ProfilingPineapple WasteEnvironmental Engineering +5

Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine

Vasileios Englezos, Kalliopi Rantsiou, Francesco Cravero, +5

Applied Microbiology and Biotechnology

BiomanufacturingFood FermentationBioenergyMedicineBiotechnology +8

Mechanical properties, phenolic composition and extractability indices of Barbera grapes of different soluble solids contents from several growing areas

Fabrizio Torchio, E. Cagnasso, Vincenzo Gerbi, +1

Analytica Chimica Acta

Food ChemistryBarbera GrapesBotanyMechanical PropertiesPhenolic Composition +5

Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae

Vasileios Englezos, Fabrizio Torchio, Francesco Cravero, +6

LWT

Food FermentationAroma ProfileBarbera WinesPlant MetabolomicsMixed Fermentations

Volatile profile of white wines fermented with sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae

Vasileios Englezos, Kalliopi Rantsiou, Francesco Cravero, +7

Food Chemistry

Food ChemistryWhite WinesFood FermentationYeastFood Microbiology +5

Influence of Grape Density and Harvest Date on Changes in Phenolic Composition, Phenol Extractability Indices, and Instrumental Texture Properties during Ripening

Luca Rollè, Susana Rı́o Segade, Fabrizio Torchio, +4

Journal of Agricultural and Food Chemistry

Food ChemistryPhenol Extractability IndicesFlotation DensityEngineeringGrape Density +10

Berry density and size as factors related to the physicochemical characteristics of Muscat Hamburg table grapes (Vitis vinifera L.)

Luca Rollè, Fabrizio Torchio, Simone Giacosa, +1

Food Chemistry

EngineeringBotanyPhysicochemical CharacteristicsAgricultural EconomicsVitis Vinifera L +7

Comparative Study of the Resveratrol Content of Twenty-one Italian Red Grape Varieties

Simone Vincenzi, Diego Tomasi, Federica Gaiotti, +5

South African Journal of Enology and Viticulture

EngineeringBotanyPolyphenolicsFood ChemistryBiosynthesis +14