Microbiota of Grapes: Positive and Negative Role on Wine Quality

• Kaituhi matua: Giuseppe Spano (auth)
• Ētahi atu kaituhi: Sandra Torriani (auth)
• Hōputu: Tāhiko Wāhanga pukapuka
• Reo: Ingarihi
• I whakaputaina: Frontiers Media SA 2017
• Rangatū: Frontiers Research Topics
• Ngā marau: Microbiology (non-medical); Wine; Yeasts; Microbial Diversity; Bacteria; Safety; alcoholic fermentation; malolactic fermentation; grapes; quality
• Urunga tuihono: DOAB: download the publication; DOAB: description of the publication

During spontaneous food/beverage fermentations, the microbiota associated with the raw material has a considerable importance: this microbial consortium evolves in reason of the nutrient content and of the physical, chemical, and biological determinants present in the food matrix, shaping fermentati...