Quantifying the Effects of Ethanol and Temperature on the Fitness Advantage of Predominant Saccharomyces cerevisiae Strains Occurring in Spontaneous Wine Fermentations

por Ganucci, Donatella, Guerrini, Simona, Mangani, Silvia, Vincenzini, Massimo, Granchi, Lisa
Publicado 2018

Exploitation of Selected Sourdough Saccharomyces cerevisiae Strains for the Production of a Craft Raspberry Fruit Beer

por Galli, Viola, Venturi, Manuel, Guerrini, Simona, Mangani, Silvia, Barbato, Damiano, Vallesi, Gianni, Granchi, Lisa
Publicado 2023

Diversity of Saccharomyces cerevisiae Strains Isolated from Two Italian Wine-Producing Regions

por Capece, Angela, Granchi, Lisa, Guerrini, Simona, Mangani, Silvia, Romaniello, Rossana, Vincenzini, Massimo, Romano, Patrizia
Publicado 2016

Management of in-Amphora “Trebbiano Toscano” Wine Production: Selection of Indigenous Saccharomyces cerevisiae Strains and Influence on the Phenolic and Sensory Profile

por Guerrini, Simona, Barbato, Damiano, Mangani, Silvia, Ganucci, Donatella, Buscioni, Giacomo, Galli, Viola, Triossi, Andrea, Granchi, Lisa
Publicado 2023