Microbiota of Grapes: Positive and Negative Role on Wine Quality

During spontaneous food/beverage fermentations, the microbiota associated with the raw material has a considerable importance: this microbial consortium evolves in reason of the nutrient content and of the physical, chemical, and biological determinants present in the food matrix, shaping fermentati...

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Autors principals:	Giuseppe Spano, Sandra Torriani
Format:	Online
Idioma:	anglès
Publicat:	Frontiers Media SA 2021
Matèries:	QR1-502 Q1-390 Wine Yeasts Microbial Diversity Bacteria Safety alcoholic fermentation malolactic fermentation grapes quality thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSG Microbiology (non-medical)
Accés en línia:	22972
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