FACOLTÀ DI SCIENZE AGRARIE, AMBIENTALI E ALIMENTARI
Bacteria for malolactic fermentation – From selection to their though life in Wine
Malolactic fermentation, more than just a biological deacidification
Introduction:
Prof. Edoardo PUGLISI,
DiSTAS, Università Cattolica del Sacro Cuore
Speakers:
Dr. Sibylle KRIEGER-WEBER,
Bacteria Manager, Lallemand OENOLOGY
Dr. Paola VAGNOLI,
Manager Italia, Lallemand OENOLOGY
Seminars organized in the framework of the course of Environment and Biota – module Wine Microbiology