Open AccessDifferences in the volatile fingerprints and fermentation performances of non-Saccharomyces and Saccharomyces wine yeasts
Author(s) -
Guillaume Bergler,
Carole Camarasa,
Anne OrtizJulien,
Benoît Colonna-Ceccaldi,
Audrey Bloem
Publication year - 2018
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - winemaking , fermentation , yeast , saccharomyces , saccharomyces cerevisiae , wine , food science , chemistry , context (archaeology) , biology , biochemistry , paleontology