Use of Autochthonous Yeasts and Bacteria in Order to Control Brettanomyces bruxellensis in Wine

by Carmen Berbegal, Carmela Garofalo, Pasquale Russo, Sandra Pati, Vittorio Capozzi, Giuseppe Spano
Published 2017-12-01

Spontaneous Food Fermentations and Potential Risks for Human Health

by Vittorio Capozzi, Mariagiovanna Fragasso, Rossana Romaniello, Carmen Berbegal, Pasquale Russo, Giuseppe Spano
Published 2017-09-01

Pesticide Residues and Stuck Fermentation in Wine: New Evidences Indicate the Urgent Need of Tailored Regulations

by Pasquale Russo, Carmen Berbegal, Cristina De Ceglie, Francesco Grieco, Giuseppe Spano, Vittorio Capozzi
Published 2019-02-01

PTR-ToF-MS for the Online Monitoring of Alcoholic Fermentation in Wine: Assessment of VOCs Variability Associated with Different Combinations of <i>Saccharomyces</i>/Non-<i>Sacchar...

by Carmen Berbegal, Iuliia Khomenko, Pasquale Russo, Giuseppe Spano, Mariagiovanna Fragasso, Franco Biasioli, Vittorio Capozzi
Published 2020-05-01

Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector

by Carmen Berbegal, Mariagiovanna Fragasso, Pasquale Russo, Francesco Bimbo, Francesco Grieco, Giuseppe Spano, Vittorio Capozzi
Published 2019-09-01

Microbial Resources and Enological Significance: Opportunities and Benefits

by Leonardo Petruzzi, Vittorio Capozzi, Carmen Berbegal, Maria R. Corbo, Antonio Bevilacqua, Giuseppe Spano, Milena Sinigaglia
Published 2017-06-01

A Metagenomic-Based Approach for the Characterization of Bacterial Diversity Associated with Spontaneous Malolactic Fermentations in Wine

by Carmen Berbegal, Luigimaria Borruso, Mariagiovanna Fragasso, Maria Tufariello, Pasquale Russo, Lorenzo Brusetti, Giuseppe Spano, Vittorio Capozzi
Published 2019-08-01