Open AccessQuantitative genetic analysis of the metabolism of key fermentation aroma by wine yeast
Author(s) -
Damien Steyer,
Jean Luc Legras,
Claude Erny,
Patricia Claudel,
Chloé Ambroset,
Isabelle Sanchez,
Bruno Blondin,
Francis F. Karst
Publication year - 2009
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - wine , aroma , yeast , yeast in winemaking , key (lock) , fermentation , metabolism , food science , microbiology and biotechnology , chemistry , computer science , biology , biochemistry , saccharomyces cerevisiae , computer security
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