1. Impact of yeast starter formulations on the production of volatile compounds during wine fermentation. Issue 1 (29th August 2014) Authors: Romano, Patrizia; Pietrafesa, Rocchina; Romaniello, Rossana; Zambuto, Marianna; Calabretti, Antonella; Capece, Angela Journal: Yeast Issue: Volume 32:Issue 1(2015:Jan.) Page Start: 245 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗