Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation - Concepedia

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Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation

186

Citations

46

References

2014

Year

Stéphanie Rollero, Audrey Bloem, Carole Camarasa, Isabelle Sanchez, Anne Ortiz-Julien, Jean-Marie Sablayrolles, Sylvie Dequin, Jean‐Roch Mouret

Applied Microbiology and Biotechnology

Fermentative AromasBiosynthesisEngineeringFood FermentationFlavoromicsSaccharomyces CerevisiaeBiotechnologyYeastWine FermentationMetabolismHealth Sciences

References

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