Volatile components of cork used for production of wine stoppers
Mazzoleni, V. (Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria, Spain.), Caldentey, P, Careri, M, Mangia, A, Colagrande, O
Published in American journal of enology and viticulture (1994)
Published in American journal of enology and viticulture (1994)
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Immobilization of Saccharomyces cerevisiae in calcium alginate gel and its application to bottle-fermented sparkling wine production
Fumi, M.D. (Universita Cattolica Sacro Cuore, Placenza, Italy), Trioli, G, Colombi, M.G, Colagrande, O
Published in American journal of enology and viticulture (1988)
Published in American journal of enology and viticulture (1988)
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Journal Article
Alginate immobilized Saccharomyces cerevisiae cell alterations during alcoholic fermentation [winemaking]
Fumi, M.D, Battistotti, G, Colagrande, O. (Universita Cattolica del Sacro Cuore, Piacenza (Italy). Istituto di Enologia), Ragg, E. (Milan Univ. (Italy). Dipartimento di Scienze Molecolari Agroalimentari)
Published in Italian journal of food science (1994)
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Published in Italian journal of food science (1994)
Journal Article
Model for prediction of immobilizedAcetobacter cell number in calcium alginate gel droplets
Marignetti, N., Fumi, M. D., Silva, A., Battistotti, G., Pomini, M., Colagrande, O.
Published in Biotechnology techniques (01.01.1997)
Published in Biotechnology techniques (01.01.1997)
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