Open AccessImpact of nitrogen sources on the fermentative kinetic and aroma compounds production by non-Saccharomyces yeasts in alcoholic fermentation
Author(s) -
Pauline Seguinot,
Ying Su,
Isabelle Sanchez,
Audrey Bloem,
Pascale Brial,
Anne Julien Ortiz,
José Manuel Guillamón,
Carole Camarasa
Publication year - 2018
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - fermentation , yeast , wine , saccharomyces cerevisiae , fermentation in winemaking , aroma , yeast in winemaking , ethanol fermentation , food science , malolactic fermentation , saccharomyces , free amino nitrogen , aroma of wine , starter , biology , winemaking , chemistry , biochemistry , bacteria , lactic acid , genetics