Open AccessInfluence of nutrients and temperature on the production of fermentative aromas in winemaking conditions by an evolved wine strain of Saccharomyces cerevisiae
Author(s) -
Stéphanie Rollero,
JeanRoch Mouret,
Isabelle Sanchez,
Anne Ortiz-Julien,
JeanMarie Sablayrolles,
Sylvie Dequin
Publication year - 2014
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - winemaking , wine , saccharomyces cerevisiae , food science , strain (injury) , nutrient , fermentation , yeast in winemaking , fermentation in winemaking , biology , chemistry , yeast , biochemistry , ecology , anatomy
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