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Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae
F Comitini, M Gobbi, P Domizio, C Romani, L Lencioni, I Mannazzu, ...
Food Microbiology 28 (5), 873-882, 2011
Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking
M Ciani, F Comitini, I Mannazzu, P Domizio
FEMS yeast research 10 (2), 123-133, 2010
Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine
M Gobbi, F Comitini, P Domizio, C Romani, L Lencioni, I Mannazzu, ...
Food microbiology 33 (2), 271-281, 2013
Characterization of β‐glucosidase activity in yeasts of oenological origin
I Rosi, M Vinella, P Domizio
Journal of applied bacteriology 77 (5), 519-527, 1994
Outlining a future for non-Saccharomyces yeasts: Selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation
P Domizio, C Romani, L Lencioni, F Comitini, M Gobbi, I Mannazzu, ...
International journal of food microbiology 147 (3), 170-180, 2011
Use of non-Saccharomyces wine yeasts as novel sources of mannoproteins in wine
P Domizio, Y Liu, LF Bisson, D Barile
Food microbiology 43, 5-15, 2014
Secondary products formation as a tool for discriminating non-Saccharomyces wine strains
P Romano, G Suzzi, P Domizio, F Fatichenti
Antonie van Leeuwenhoek 71, 239-242, 1997
Lachancea thermotolerans as an alternative yeast for the production of beer
P Domizio, JF House, CML Joseph, LF Bisson, CW Bamforth
Journal of the Institute of Brewing 122 (4), 599-604, 2016
Yeast killer toxins: From ecological significance to application
I Mannazzu, P Domizio, G Carboni, S Zara, G Zara, F Comitini, M Budroni, ...
Critical reviews in biotechnology 39 (5), 603-617, 2019
Cell wall polysaccharides released during the alcoholic fermentation by Schizosaccharomyces pombe and S. japonicus: Quantification and characterization
P Domizio, Y Liu, LF Bisson, D Barile
Food Microbiology 61, 136-149, 2017
Spontaneous and inoculated yeast populations dynamics and their effect on organoleptic characters of Vinsanto wine under different process conditions
P Domizio, L Lencioni, M Ciani, S Di Blasi, C Pontremolesi, MP Sabatelli
International journal of food microbiology 115 (3), 281-289, 2007
Potential spoilage non-Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae
P Domizio, C Romani, F Comitini, M Gobbi, L Lencioni, I Mannazzu, ...
Annals of microbiology 61 (1), 137-144, 2011
Controlled mixed fermentation at winery scale using Zygotorulaspora florentina and Saccharomyces cerevisiae
L Lencioni, C Romani, M Gobbi, F Comitini, M Ciani, P Domizio
International Journal of Food Microbiology 234, 36-44, 2016
LF Bisson, CML Joseph, P Domizio
Biology of Microorganisms on Grapes, in Must and in Wine, 65-101, 2017
Production de macromolécules pariétales de Saccharomyces cerevisiae au cours de la fermentation et leur influence sur la fermentation malolactique
I Rosi
Revue des oenologues et des techniques vitivinicoles et oenologiques …, 2000
Extraction and immobilization in one step of two β-glucosidases released from a yeast strain of Debaryomyces hansenii
P Riccio, R Rossano, M Vinella, P Domizio, F Zito, F Sansevrino, A D’Elia, ...
Enzyme and Microbial Technology 24 (3-4), 123-129, 1999
An integrated bioprocess to recover bovine milk oligosaccharides from colostrum whey permeate
JMLN de Moura Bell, JL Cohen, LFMC de Aquino, H Lee, ...
Journal of food engineering 216, 27-35, 2018
Evaluation of the yeast Schizosaccharomyces japonicus for use in wine production
P Domizio, L Lencioni, L Calamai, L Portaro, LF Bisson
American Journal of Enology and Viticulture 69 (3), 266-277, 2018
Determination of 2,3‐butanediol in high and low acetoin producers of Saccharomyces cerevisiae wine yeasts by automated multiple development (AMD)
P Romano, G Suzzi, V Brandolini, E Menziani, P Domizio
Letters in applied microbiology 22 (4), 299-302, 1996
Polysaccharides and glycerol production by non-Saccharomyces wine yeasts in mixed fermentation
C Romani, P Domizio, L Lencioni, M Gobbi, F Comitini, M Ciani, ...
Quad. Vitic. Enol. Univ. Torino 31, 185-189, 2010
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