Open AccessGrape juice contamination by Botrytis. Impact on the characteristics and foaming properties of yeast macromolecules released in the wine during alcoholic fermentation
Author(s) -
Thierry Doco,
Thomas Salmon,
Ramón González,
Céline Vrigneau,
Richard Marchal
Publication year - 2017
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - wine , yeast , botrytis , fermentation , yeast in winemaking , food science , macromolecule , chemistry , grape wine , ethanol fermentation , contamination , malolactic fermentation , fruit wine , saccharomyces cerevisiae , biology , botrytis cinerea , botany , brewing , biochemistry , lactic acid , bacteria , ecology , genetics