BERBEGAL de GRACIA, CARMEN
BERBEGAL de GRACIA, CARMEN
Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente
A Metagenomic-Based Approach for the Characterization of Bacterial Diversity Associated with Spontaneous Malolactic Fermentations in Wine
2019-01-01 Berbegal, C.; Borruso, L.; Fragasso, M.; Tufariello, Maria; Russo, P.; Brusetti, L.; Spano, G.; Capozzi, V.
autochtonous yeasts and lactobacillus plantarum strains: different inoculation time and wine safety and quality
2017-01-01 BERBEGAL de GRACIA, Carmen; Beneduce, Luciano; Grieco, F; Spano, Giuseppe; Capozzi, Vittorio
Investigation of the inoculation time of Apulian autochthonous Oenococcus oeni and Lactobacillus plantarum strains in multi-starter wine fermentations
2017-01-01 BERBEGAL de GRACIA, Carmen; Beneduce, Luciano; Vernile, Anna; Grieco, Francesco; Spano, Giuseppe; Capozzi, Vittorio
Pesticide residues and stuck fermentation in wine: New evidences indicate the urgent need of tailored regulations
2019-01-01 Russo, P.; Berbegal, C.; De Ceglie, C.; Grieco, F.; Spano, G.; Capozzi, V.
Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varieties
2018-01-01 Garofalo, Carmela; Berbegal, Carmen; Grieco, Francesco; Tufariello, Maria; Spano, Giuseppe; Capozzi, Vittorio
Spontaneous food fermentations and potential risks for human health
2017-01-01 Capozzi, V.; Fragasso, M.; Romaniello, R.; Berbegal, C.; Russo, P.; Spano, G.
Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine.
2017-01-01 BERBEGAL de GRACIA, Carmen; Spano, Giuseppe; Fragasso, Mariagiovanna; Grieco, Francesco; Russo, Pasquale; Capozzi, Vittorio
Use of autochthonous yeasts and bacteria in order to control brettanomyces bruxellensis in wine
2017-01-01 Berbegal, C.; Garofalo, C.; Russo, P.; Pati, S.; Capozzi, V.; Spano, G.
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| A Metagenomic-Based Approach for the Characterization of Bacterial Diversity Associated with Spontaneous Malolactic Fermentations in Wine | 1-gen-2019 | Berbegal, C.; Borruso, L.; Fragasso, M.; Tufariello, Maria; Russo, P.; Brusetti, L.; Spano, G.; Capozzi, V. | |
| autochtonous yeasts and lactobacillus plantarum strains: different inoculation time and wine safety and quality | 1-gen-2017 | BERBEGAL de GRACIA, Carmen; Beneduce, Luciano; Grieco, F; Spano, Giuseppe; Capozzi, Vittorio | |
| Investigation of the inoculation time of Apulian autochthonous Oenococcus oeni and Lactobacillus plantarum strains in multi-starter wine fermentations | 1-gen-2017 | BERBEGAL de GRACIA, Carmen; Beneduce, Luciano; Vernile, Anna; Grieco, Francesco; Spano, Giuseppe; Capozzi, Vittorio | |
| Pesticide residues and stuck fermentation in wine: New evidences indicate the urgent need of tailored regulations | 1-gen-2019 | Russo, P.; Berbegal, C.; De Ceglie, C.; Grieco, F.; Spano, G.; Capozzi, V. | |
| Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varieties | 1-gen-2018 | Garofalo, Carmela; Berbegal, Carmen; Grieco, Francesco; Tufariello, Maria; Spano, Giuseppe; Capozzi, Vittorio | |
| Spontaneous food fermentations and potential risks for human health | 1-gen-2017 | Capozzi, V.; Fragasso, M.; Romaniello, R.; Berbegal, C.; Russo, P.; Spano, G. | |
| Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine. | 1-gen-2017 | BERBEGAL de GRACIA, Carmen; Spano, Giuseppe; Fragasso, Mariagiovanna; Grieco, Francesco; Russo, Pasquale; Capozzi, Vittorio | |
| Use of autochthonous yeasts and bacteria in order to control brettanomyces bruxellensis in wine | 1-gen-2017 | Berbegal, C.; Garofalo, C.; Russo, P.; Pati, S.; Capozzi, V.; Spano, G. |