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An innovative method to produce green table olives based on "pied de cuve" technology.

Food microbiology - 1 Sept 2015

Martorana Alessandra, Alfonzo Antonio, Settanni Luca, Corona Onofrio, La Croce Francesco, Caruso Tiziano, Moschetti Giancarlo, Francesca Nicola

Abstract excerpt

The technology of "pied de cuve" (PdC) is applied in food process only to produce wines with an enriched community of pro-technological yeasts. PdC promotes the growth of the desirable microbial strains in a small volume of grape must acting as a starter inoculums for higher volumes. The aim of the present work was to investigate the use of partially fermented brines, a technology known as PdC, developed with...

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PMID: 25998825
DOI: 10.1016/j.fm.2015.03.008

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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