Indigenous georgian wine-associated yeasts and grape cultivars to edit the wine quality in a precision oenology perspective

HIGHLIGHTS

• who: Roberto Foschino from the Department of, Environmental and Nutritional Sciences, Università degli Studi di Milano, Milan, Italy, Institute of, and, Agricultural University of Georgia, Tbilisi, Georgia, Centro di Ricerca per l'Enologia have published the article: Indigenous Georgian Wine-Associated Yeasts and Grape Cultivars to Edit the Wine Quality in a Precision Oenology Perspective, in the Journal: (JOURNAL)
• what: This study have given the opportunity of isolating novel wine-associated yeasts from Georgia, an ancient vine-growing area where the use of starter cultures has not yet spread, to select non-conventional yeast strains . . .
  

   

  

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