Indigenous Yeasts from a Maceratino Vineyard: Sequential Fermentation as a Strategy to Enhance Wine Complexity

Laura Moretti, Laura Canonico, Alice Agarbati, Francesca Comitini, Maurizio Ciani

Open source

DOI
10.3390/foods15203706
Published
2026-10-18
Container
Foods
Publisher
MDPI AG
Open access
unknown

Credibility signals

uncertain Score 64/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.

Show all credibility signals

Cite this work

BibTeX

@article{allodium:10.3390/foods15203706,
  title = {Indigenous Yeasts from a Maceratino Vineyard: Sequential Fermentation as a Strategy to Enhance Wine Complexity},
  author = {Laura Moretti and Laura Canonico and Alice Agarbati and Francesca Comitini and Maurizio Ciani},
  year = {2026},
  journal = {Foods},
  doi = {10.3390/foods15203706},
  url = {https://doi.org/10.3390/foods15203706}
}

RIS

TY  - JOUR
TI  - Indigenous Yeasts from a Maceratino Vineyard: Sequential Fermentation as a Strategy to Enhance Wine Complexity
AU  - Laura Moretti
AU  - Laura Canonico
AU  - Alice Agarbati
AU  - Francesca Comitini
AU  - Maurizio Ciani
PY  - 2026
JO  - Foods
DO  - 10.3390/foods15203706
UR  - https://doi.org/10.3390/foods15203706
ER  - 

APA

Moretti, L., Canonico, L., Agarbati, A., Comitini, F., & Ciani, M. (2026). Indigenous Yeasts from a Maceratino Vineyard: Sequential Fermentation as a Strategy to Enhance Wine Complexity. Foods. https://doi.org/10.3390/foods15203706

Source records