Use of non-conventional yeast improves the wine aroma profile of Ribolla Gialla

Sofia Dashko, Nerve Zhou, Tinkara Tinta, Paolo Sivilotti, Melita Sternad Lemut, Kajetan Trost, Amparo Gamero, Teun Boekhout, Lorena Butinar, Urska Vrhovsek

Research output: Contribution to journalArticle

27 Citations (Scopus)
Original languageEnglish
Pages (from-to)997-1010
Number of pages14
JournalJournal of Industrial Microbiology and Biotechnology
Volume42
Issue number7
Publication statusPublished - 2015

Cite this

Dashko, S., Zhou, N., Tinta, T., Sivilotti, P., Lemut, M. S., Trost, K., Gamero, A., Boekhout, T., Butinar, L., & Vrhovsek, U. (2015). Use of non-conventional yeast improves the wine aroma profile of Ribolla Gialla. Journal of Industrial Microbiology and Biotechnology, 42(7), 997-1010.