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  1. 1
    Enhancing Flavor Complexity in Craft Beer: Sequential Inoculation with Indigenous Non-<i>Saccharomyces</i> and Commercial <i>Saccharomyces</i> Yeasts

    Enhancing Flavor Complexity in Craft Beer: Sequential Inoculation with Indigenous Non-<i>Saccharomyces</i> and Commercial <i>Saccharomyces</i> Yeasts by María Victoria Mestre Furlani, Mercedes Fabiana Vargas Perucca, Diego Bernardo Petrignani, Silvia Cristina Vergara, María José Leiva-Alaniz, Yolanda Paola Maturano, Fabio Vazquez, Eduardo Dellacassa

    Published 2024-12-01
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  2. 2
    Preliminary Characterisation of <i>Metschnikowia pulcherrima</i> to Be Used as a Starter Culture in Red Winemaking

    Preliminary Characterisation of <i>Metschnikowia pulcherrima</i> to Be Used as a Starter Culture in Red Winemaking by Bruno Testa, Francesca Coppola, Massimo Iorizzo, Massimo Di Renzo, Raffaele Coppola, Mariantonietta Succi

    Published 2024-09-01
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