Entrapped psychrotolerant yeast cells within pine sawdust for low temperature wine making: Impact on wine quality

Citation:

Terpou A, Ganatsios V, Kanellaki M, Koutinas AA. Entrapped psychrotolerant yeast cells within pine sawdust for low temperature wine making: Impact on wine quality. MicroorganismsMicroorganisms. 2020;8.

Notes:

Cited By :10Export Date: 10 May 2023

Contact Details

National and Kapodistrian University of Athens
School of Agricultural Development, Nutrition & Sustainability
Department of Agricultural Development, Agri-Food, and Natural Resources Management,
(+30) 22280-99525
Evripos campous
Psachna Evia, ZipCode 34400
aterpou@agro.uoa.gr

Recent Publications

Production of Syrups from Corinthian Currant Industrial Finishing Side-Stream: Quality Evaluation and Volatilome
Thermophilic anaerobic digestion of olive mill wastewater in an upflow packed bed reactor: Evaluation of 16S rRNA amplicon sequencing for microbial analysis
Valorization of Lactic Acid Fermentation of Pomegranate Juice by an Acid Tolerant and Potentially Probiotic LAB Isolated from Kefir Grains

2023 (1)
2022 (6)
2021 (5)
2020 (3)
2019 (13)
2018 (7)
2017 (6)
2016 (1)
2015 (1)

Antonia Terpou

Assistant Professor, Agricultural Development, Agrofood and Management of Natural Resources

Entrapped psychrotolerant yeast cells within pine sawdust for low temperature wine making: Impact on wine quality

Citation:

Notes:

Contact Details

Recent Publications

Publications per year