Bacteria for malolactic fermentation – From selection to their though life in Wine Malolactic fermentation, more than just a biological deacidification

FACULTY OF AGRICULTURE, FOOD AND ENVIRONMENTAL SCIENCES
MASTER’S DEGREE IN SUSTAINABLE AND PRECISION AGRICULTURE

Course of Environment and Biota

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

FLYER

Prof. Edoardo Puglisi

e-mail: edoardo.puglisi@unicatt.it