G
Gabriella Siesto
Researcher at University of Basilicata
Publications - 31
Citations - 683
Gabriella Siesto is an academic researcher from University of Basilicata. The author has contributed to research in topics: Wine & Fermentation. The author has an hindex of 9, co-authored 19 publications receiving 459 citations.
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Journal ArticleDOI
Yeast Interactions in Inoculated Wine Fermentation
Maurizio Ciani,Angela Capece,Francesca Comitini,Laura Canonico,Gabriella Siesto,Patrizia Romano +5 more
TL;DR: The present review will discuss the recent developments regarding yeast interactions in pure and in mixed fermentation, focusing on the influence of interactions on growth and dominance in the process.
Journal ArticleDOI
Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added.
Angela Capece,Rossana Romaniello,Angela Pietrafesa,Gabriella Siesto,Rocchina Pietrafesa,Marianna Zambuto,Patrizia Romano +6 more
TL;DR: Some mixed starter cultures tested in this study resulted a very promising tool to increase the healthy quality of the product, such as the improve the antioxidant activity and polyphenols content of beer.
Journal ArticleDOI
Selection of indigenous Saccharomyces cerevisiae strains for Nero d'Avola wine and evaluation of selected starter implantation in pilot fermentation
Angela Capece,Rossana Romaniello,Gabriella Siesto,Rocchina Pietrafesa,Carmela Massari,Cinzia Poeta,Patrizia Romano +6 more
TL;DR: This study represents an important step to establish a collection of indigenous S. cerevisiae strains isolated from a unique environment, such as Nero d'Avola vineyards, collected in different areas of the Sicily region.
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Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian "heroic vine-growing area".
TL;DR: The obtained results demonstrate the usefulness of different molecular and technological markers for the evaluation of natural biodiversity among S. cerevisiae strains and could represent starter cultures available for winemakers addressed to production of quality premium wines maintaining differential properties of their own area.
Journal ArticleDOI
Conventional and Non-Conventional Yeasts in Beer Production
TL;DR: This review aims to present the main findings about the role of traditional and non-conventional yeasts in brewing, demonstrating the wide choice of available yeasts, which represents a new biotechnological approach with which to target the characteristics of beer and to produce different or even totally new beer styles.