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Monitoring the mycobiota during Greco di Tufo and Aglianico wine fermentation by 18S rRNA gene sequencing.

Food microbiology - 1 May 2017

De Filippis Francesca, La Storia Antonietta, Blaiotta Giuseppe

Abstract excerpt

Spontaneous alcoholic fermentation of grape must is a complex process, carried out by indigenous yeast populations arising from the vineyard or the winery environment and therefore representing an autochthonous microbial terroir of the production area. Microbial diversity at species and biotype level is extremely important in order to develop the composite and typical flavour profile of DOCG (Appellation of...

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PMID: 28040157
DOI: 10.1016/j.fm.2016.11.010

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