The oenological potential of Hanseniaspora uvarum in simultaneous and sequential co-fermentation with Saccharomyces cerevisiae for the industrial wine production

by Mariana eTristezza, Maria eTufariello, Vittorio eCapozzi, Giuseppe eSpano, Giovanni eMITA, Francesco eGrieco
Published 2016-05-01

New process for production of fermented black table olives using selected autochthonous microbial resources

by Maria eTufariello, Miriana eDurante, Francesca Anna Ramires, Francesco eGrieco, Luca eTommasi, Ezio ePerbellini, Vittorio eFalco, Maria eTasioula-Margari, Antonio Francesco Logrieco, Giovanni eMita, Gianluca eBleve
Published 2015-09-01

Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives

by Gianluca eBleve, Maria eTufariello, Miriana eDurante, Ezio ePerbellini, Francesca Anna Ramires, Francesco eGrieco, Maria Stella Cappello, Stefania eDe Domenico, Giovanni eMita, Maria eTasioula-Margari, Antonio Francesco Logrieco
Published 2014-10-01