ArticleApplied and environmental microbiology2026
Region-associated microbial signatures persist during inoculated fermentation of Nebbiolo grapes.
Francesca Cristetti, Paola Di Gianvito, Vasileios Englezos, Gabriele Serafino, Ciro Orecchio, Marco Vincenti, Ilario Ferrocino, Susana Río Segade, Simone Giacosa, Irene Franciosa and 3 more
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In one paragraphArticle in Applied and environmental microbiology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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2 · The registryThe trial behind it
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4 · The recordCorrections and comments
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5 · Who and what moneyAuthors and funding
13 authors.
Francesca CristettiDepartment of Agricultural, Forest and Food Sciences, University of Turin, Grugliasco, Italy.ORCID 0009-0006-9170-3888 Paola Di GianvitoDepartment of Agricultural, Forest and Food Sciences, University of Turin, Grugliasco, Italy.
Vasileios EnglezosDepartment of Agricultural, Forest and Food Sciences, University of Turin, Grugliasco, Italy.ORCID 0000-0002-8479-6928 Gabriele SerafinoDepartment of Agricultural, Forest and Food Sciences, University of Turin, Grugliasco, Italy.
Ciro OrecchioDepartment of Chemistry, University of Turin, Torino, Italy.
Marco VincentiDepartment of Chemistry, University of Turin, Torino, Italy.
Ilario FerrocinoDepartment of Agricultural, Forest and Food Sciences, University of Turin, Grugliasco, Italy.ORCID 0000-0002-1657-0054 Susana Río SegadeDepartment of Agricultural, Forest and Food Sciences, University of Turin, Grugliasco, Italy.
Simone GiacosaDepartment of Agricultural, Forest and Food Sciences, University of Turin, Grugliasco, Italy.ORCID 0000-0002-2019-7010 Irene FranciosaDepartment of Agricultural, Forest and Food Sciences, University of Turin, Grugliasco, Italy.
Luca RolleDepartment of Agricultural, Forest and Food Sciences, University of Turin, Grugliasco, Italy.ORCID 0000-0002-6075-079X Luca CocolinDepartment of Agricultural, Forest and Food Sciences, University of Turin, Grugliasco, Italy.ORCID 0000-0003-4799-7074 Kalliopi RantsiouDepartment of Agricultural, Forest and Food Sciences, University of Turin, Grugliasco, Italy.ORCID 0000-0002-5649-608X Funding
European Commission CN00000022
6 · The paper itselfAbstract
Wine fermentation is driven by dynamic microbial communities that influence fermentation kinetics and wine composition. During fermentation, both the dominant
Indexed as
BacteriaFungiMicrobiotaVitisWineFermentationfermentation dynamicsgrape microbiotamicrobial communitiesregional identityVitis vinifera cv. Nebbiolovolatilome
Identifiers
PMID42714157
PMCPMC13689010
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