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Starmerella bacillaris Released in Vineyards at Different Concentrations Influences Wine Glycerol Content Depending on the Vinification Protocols.
Nadai, Chiara; da Silva Duarte, Vinícius; Sica, Jacopo; Vincenzi, Simone; Carlot, Milena; Giacomini, Alessio; Corich, Viviana.
Affiliation
  • Nadai C; Department of Land, Environment, Agriculture and Forestry (TESAF), University of Padova, 35020 Legnaro, Italy.
  • da Silva Duarte V; Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, 31015 Conegliano, Italy.
  • Sica J; Faculty of Chemistry, Biotechnology, and Food Science, The Norwegian University of Live Sciences, 1430 Ås, Norway.
  • Vincenzi S; Department of Agronomy Food Natural resources Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro, Italy.
  • Carlot M; Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, 31015 Conegliano, Italy.
  • Giacomini A; Department of Agronomy Food Natural resources Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro, Italy.
  • Corich V; Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, 31015 Conegliano, Italy.
Foods ; 12(1)2022 Dec 20.
Article in En | MEDLINE | ID: mdl-36613220
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Full text: 1 Collection: 01-internacional Database: MEDLINE Type of study: Guideline Language: En Journal: Foods Year: 2022 Document type: Article Affiliation country: Italy
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Type of study: Guideline Language: En Journal: Foods Year: 2022 Document type: Article Affiliation country: Italy