Biotechnological Approach Based on Selected <i>Saccharomyces cerevisiae</i> Starters for Reducing the Use of Sulfur Dioxide in Wine

by Angela Capece, Rocchina Pietrafesa, Gabriella Siesto, Patrizia Romano
Published 2020-05-01

Performance of Wild Non-Conventional Yeasts in Fermentation of Wort Based on Different Malt Extracts to Select Novel Starters for Low-Alcohol Beers

by Angela Capece, Deborah De Fusco, Rocchina Pietrafesa, Gabriella Siesto, Patrizia Romano
Published 2021-01-01

Selected Indigenous <i>Saccharomyces cerevisiae</i> Strains as Profitable Strategy to Preserve Typical Traits of Primitivo Wine

by Angela Capece, Rocchina Pietrafesa, Gabriella Siesto, Rossana Romaniello, Nicola Condelli, Patrizia Romano
Published 2019-09-01

Influence of Microencapsulation on Fermentative Behavior of <i>Hanseniaspora osmophila</i> in Wine Mixed Starter Fermentation

by Grazia Alberico, Angela Capece, Gianluigi Mauriello, Rocchina Pietrafesa, Gabriella Siesto, Teresa Garde-Cerdán, Diamante Maresca, Raffaele Romano, Patrizia Romano
Published 2021-07-01

Corrigendum: Genome Sequencing and Comparative Analysis of Three Hanseniaspora uvarum Indigenous Wine Strains Reveal Remarkable Biotechnological Potential

by Nicoletta Guaragnella, Nicoletta Guaragnella, Matteo Chiara, Angela Capece, Patrizia Romano, Rocchina Pietrafesa, Gabriella Siesto, Caterina Manzari, Graziano Pesole, Graziano Pesole
Published 2020-06-01

Genome Sequencing and Comparative Analysis of Three Hanseniaspora uvarum Indigenous Wine Strains Reveal Remarkable Biotechnological Potential

by Nicoletta Guaragnella, Nicoletta Guaragnella, Matteo Chiara, Angela Capece, Patrizia Romano, Rocchina Pietrafesa, Gabriella Siesto, Caterina Manzari, Graziano Pesole, Graziano Pesole
Published 2020-01-01