Francesca COMITINI

Associate professor

Università Politecnica delle Marche

Italy

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About

Francesca Comitini is an Associate Professor at Università Politecnica delle Marche, Italy. Her research focuses on the application of various yeast species in the production of fermented beverages, including wine and beer, with recent publications addressing topics such as biocontrol and the bioactive properties of these beverages. She explores innovative fermentation techniques and the relationships among yeast genotypes and oenological traits, contributing significant insights to the agri-food industry.

Articles (15)

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2025

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2025

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2025

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2024

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2024

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2023

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2023

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2022

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2022

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2022

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2022

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2021

Collaborators (2)

Maurizio Ciani

Professor

Università Politecnica delle Marche

ITALY

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Emanuele Zannini

Associate Professor

Sapienza University of Rome

ITALY

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Francesca COMITINI

Research Interests

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About

Articles (15)

Free and Immobilized Cells of Torulaspora delbrueckii and Lachancea thermotolerans in Sparkling Wine: Innovative Application in Secondary Bottle Fermentation

From Pollen to Bee Bread: A Reservoir of Functional Yeasts

Bioactive Properties of Fermented Beverages: Wine and Beer

Ethanol Reduction in Montepulciano Wine: Starmerella bombicola Sequential Fermentation at Pilot Scale Under Aeration Conditions

Occurrence and Persistence of Saccharomyces cerevisiae Population in Spontaneous Fermentation and the Relation with “Winery Effect”

Recycled Brewer’s Spent Grain (BSG) and Grape Juice: A New Tool for Non-Alcoholic (NAB) or Low-Alcoholic (LAB) Craft Beer Using Non-Conventional Yeasts

Relationships Among Origin, Genotype, and Oenological Traits of Brettanomyces Yeasts

Biocontrol Using Torulaspora delbrueckii in Sequential Fermentation: New Insights into Low-Sulfite Verdicchio Wines

Biocontrol and Probiotic Function of Non-Saccharomyces Yeasts: New Insights in Agri-Food Industry

Metschnikowia pulcherrima in Cold Clarification: Biocontrol Activity and Aroma Enhancement in Verdicchio Wine

Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft Beer

Assessment of Spontaneous Fermentation and Non-Saccharomyces Sequential Fermentation in Verdicchio Wine at Winery Scale

Ecological Distribution and Oenological Characterization of Native Saccharomyces cerevisiae in an Organic Winery

Biocontrol of Non-<i>Saccharomyces</i> Yeasts in Vineyard against the Gray Mold Disease Agent <i>Botrytis cinerea</i>

Yeast Interactions and Molecular Mechanisms in Wine Fermentation: A Comprehensive Review

Collaborators (2)

Maurizio Ciani

Emanuele Zannini

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