Dynamic changes in microbiota and mycobiota during spontaneous ‘Vino Santo Trentino’ fermentation

Vino Santo is a sweet wine produced from late harvesting and pressing of Nosiola grapes in a small, well‐defined geographical area in the Italian Alps. We used metagenomics to characterize the dynamics of microbial communities in the products of three wineries, resulting from spontaneous fermentatio...

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Detalles Bibliográficos
Autores principales: Stefanini, Irene, Albanese, Davide, Cavazza, Agostino, Franciosi, Elena, De Filippo, Carlotta, Donati, Claudio, Cavalieri, Duccio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2016
Materias:
Research Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4767281/
https://www.ncbi.nlm.nih.gov/pubmed/26780037
http://dx.doi.org/10.1111/1751-7915.12337

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4767281/
https://www.ncbi.nlm.nih.gov/pubmed/26780037
http://dx.doi.org/10.1111/1751-7915.12337

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