Biotechnological suitability of Saccharomycodes ludwigii for fermented beverages

Contribution of different yeasts isolated from musts of monastrell grapes to the aroma of wine

José Juan Mateo, Misericordia Jiménez, Tomás Huerta et al. · International Journal of Food Microbiology · 1991 · 89 citations

Agriculture, Food Science, Microbiology +14

Glycerol and other fermentation products of apiculate wine yeasts

P. Romano, Giovanna Suzzi, Giuseppe Comi et al. · Journal of Applied Microbiology · 1997 · 87 citations

Agriculture, Biochemistry, Microbiology +14

Glycerol and other fermentation products of apiculate wine yeasts

P. Romano, Giovanna Suzzi, Giuseppe Comi et al. · Journal of Applied Microbiology · 1997 · 74 citations

Agriculture, Biochemistry, Microbiology +14

Biometric Study of Acetoin Production in <i>Hanseniaspora guilliermondii</i> and <i>Kloeckera apiculata</i>

P. Romano, Giovanna Suzzi, R. Zironi et al. · Applied and Environmental Microbiology · 1993 · 52 citations · Full text

Agriculture, Biochemistry, Microbiology +17