New microbiological stabilization procedures: an alternative to reduce SO₂ levels in wine?

Maria Tiziana Lisanti , Claudia Nioi, Giuseppe Blaiotta, Luigi Moio

2019

Haloanisoles and new barrels: highlighting the role played by molds

Bertrand Léauté

2019

Bio-modulating wine acidity: The role of non-Saccharomyces yeasts

Alice Vilela

2019

Brettanomyces bruxellensis: the current state of play

Aline Lonvaud-Funel

2019