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Valorizzazione delle D.O.C.G. Franciacorta ed Oltrepo' Pavese metodo classico mediante impiego di lieviti autoctoni per il miglioramento delle produzioni e come marcatori di tipicita'
Project
Overview
Publications
Overview
Contributors
FOSCHINO ROBERTO CARMINE
Scientific Manager
Type
RL_DG-AGR - Bandi DG Agricultura
Funder
REGIONE LOMBARDIA
External Organization
Funding Organization
Date/time interval
September 1, 2009 - August 31, 2012
Project duration
36 months
Publications
Outputs (2)
Yeast DNA recovery during the secondary fermentation step of Lombardy sparkling wines produced by Champenoise method
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
SPRINGER
2015
Academic Article
Reserved Access
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Dynamics of Saccharomyces cerevisiae populations in controlled and spontaneous fermentations for Franciacorta D.O.C.G. base wine production
ANNALS OF MICROBIOLOGY
SPRINGER
2014
Academic Article
Reserved Access
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