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Viola, E. (2024). The impact of yeast adaptation in the presence of bio-activators on wine alcoholic fermentation. In Atti del 28° Workshop on the Developments in the Italian PhD research on Food Science, Technology and Biotechnology (pp. 375-376).

The impact of yeast adaptation in the presence of bio-activators on wine alcoholic fermentation

Enrico Viola
Primo
2024-09-01
set-2024
Saccharomyces cerevisiae, ADY rehydration, viability evaluation, flow cytometry, grape must fermentation
Viola, E. (2024). The impact of yeast adaptation in the presence of bio-activators on wine alcoholic fermentation. In Atti del 28° Workshop on the Developments in the Italian PhD research on Food Science, Technology and Biotechnology (pp. 375-376).
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10447/712664
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