Synopsis of recent research by authors named "Alice Cibrario"
- Alice Cibrario's research primarily focuses on the interaction between the spoilage yeast Brettanomyces bruxellensis and wine, investigating its genetic diversity, ability to tolerate wine stressors, and implications for wine quality during aging.
- Her studies reveal significant insights into the carbohydrate composition of red wines that may facilitate the survival and spoilage effects of Brettanomyces bruxellensis, highlighting the species' widespread geographical dispersal and persistence in wine cellars.
- Cibrario's work also explores the genomic aspects of other wine-related microorganisms, such as Oenococcus oeni, providing a comprehensive understanding of carbohydrate metabolism and its role in winemaking processes.