Open AccessReduction of acetic acid production during wine fermentation by Saccharomyces cerevisiae x Saccharomyces kudriavzevii hybrids using adaptive evolution under lipids limitation
Author(s) -
Amandine Deroite,
Jean Luc Legras,
Anne OrtizJulien,
Sylvie Dequin
Publication year - 2018
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - acetic acid , wine , fermentation , food science , acetic acid bacteria , fermentation in winemaking , yeast in winemaking , biology , saccharomyces cerevisiae , hybrid , yeast , biochemistry , organoleptic , chemistry , botany