Background Wine lees are defined as the residue formed at the bottom of the container
during the wine fermentation stage. It consists of a solid phase composed of yeasts and …

The increasing interest in novel beer productions focused on non-Saccharomyces yeasts in
order to pursue their potential in generating groundbreaking sensory profiles. Traditional …

Catarratto is one of the most common non-aromatic white grape varieties cultivated in Sicily
(Southern Italy). In order to improve the aromatic expression of Catarratto wines a trial was …

Early vat bacterial biofilms developed spontaneously through contact with whey have been
characterized on seven wood types (Castanea sativa Miller, Cedrus libani, A. Rich., Prunus …

The “Spiritu re fascitrari”(SRF) is a typical Sicilian distillate obtained from the by-products of
traditional process of honey production. Although some alcoholic fermentation of honey …

The technology of “pied de cuve”(PdC) is applied in food process only to produce wines with
an enriched community of pro-technological yeasts. PdC promotes the growth of the …

Isolated yeast populations of Chardonnay grape must during spontaneous fermentation
were compared to those isolated on grape berries and in a winery environment before the …

Different genera and/or species of yeasts present on grape berries, in musts and wines are
widely described. Nevertheless, the community of non-Saccharomyces yeasts present in the …

Wine is probably one of the main fermented beverages for which the recognition of the
“territoriality” is fundamental for its appreciation. The sensory profile of wine is significantly …

This work was carried out to pursue a double objective: to improve the hygienic safety of
cheeses produced from raw ewes' milk; and to produce a new typology of raw ewes' milk …