The biogenic amine-producing capability of several Oenococcus oeni strains, originally
isolated from different Italian wines, was determined. The amine-producing capability was quali-…

Numerous studies, based on different molecular techniques analyzing DNA polymorphism,
have provided evidence that indigenous Saccharomyces cerevisiae populations display …

Quercetins, vitisin A and hydroxytyrosol are phenolic compounds possessing several positive
properties to human health. This paper refers on the possible effects of two wine yeast …

Background and Aims This study focused on the impact of vine vigour on Sangiovese grapes
and wines, applying a high‐resolution remote sensing technique by an unmanned aerial …

This study was aimed to produce pear cider (Perry), using small caliber pears cv Abate Fètel,
fermented by Starmerella bacillaris and Saccharomyces cerevisiae in co-inoculated (COF) …

Different Saccharomyces cerevisiae strains are simultaneously or in succession involved in
spontaneous wine fermentations. In general, few strains occur at percentages higher than 50…

Putrescine, the most abundant biogenic amine in wine, was proved to be produced by
Oenococcus oeni strains in wine not only from ornithine but also from arginine. In this case, …

Moderate wine consumption is associated with human health benefits (reduction of cardiovascular
risk and neurodegenerative diseases, decrease of onset of certain cancers) attributed …

Saccharomyces cerevisiae populations occurring in spontaneous wine fermentations display
a high polymorphism, although few strains are generally able to dominate the fermentative …

In winemaking process, a wide range of volatile and non-volatile compounds originate from
microbial catabolism of amino acids. Among these catabolites, biogenic amines, low …