Rosario Prestianni

Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines.

R. Gaglio, N. Francesca, G. Moschetti, 2021, International journal of food microbiology.

Use of grape racemes from Grillo cultivar to increase the acidity level of sparkling base wines produced with different Saccharomyces cerevisiae strains

N. Francesca, G. Moschetti, L. Settanni, 2020, Yeast.

Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts

R. Gaglio, N. Francesca, G. Moschetti, 2023, Antioxidants.

Technological screening and application of Saccharomyces cerevisiae strains isolated from fermented honey by-products for the sensory improvement of Spiritu re fascitrari, a typical Sicilian distilled beverage.

R. Gaglio, N. Francesca, G. Moschetti, 2021, Food microbiology.

Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production.

R. Gaglio, N. Francesca, G. Moschetti, 2021, Food microbiology.

A novel microbiological approach to impact the aromatic composition of sour loquat beer

R. Guzzon, R. Gaglio, N. Francesca, 2023, Food Bioscience.

Influence of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae from sugar-rich substrates on the aromatic composition of loquat beer.

R. Gaglio, N. Francesca, G. Moschetti, 2022, International journal of food microbiology.

The use of a specific glutathione-rich inactivated yeast to protect organic Catarratto grape must and wine from oxidation in the pre-fermentative phase

N. Francesca, G. Moschetti, L. Settanni, 2024, Food Bioscience.