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,
Jean-Roch Mouret,
Isabelle Sanchez,
Anne OrtizJulien,
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