Pilot-scale evaluation the enological traits of a novel, aromatic wine yeast strain obtained by adaptive evolution

Food Microbiology

Volumn 32, Issue 2, 2012, Pages 332-337

  Cadière, Axelle ^a,d   Aguera, Evelyne ^b   Caillé, Soline ^a   Ortiz Julien, Anne ^c   Dequin, Sylvie ^a  

^a SPO   (France)

^b Institut National de la Recherche Agronomique Domaine de Pech Rouge   (France)

^c LALLEMAND SAS   (France)

^d Advanced School of Public Health   (France)

Author keywords

Acetate; Adaptive evolution; Aroma production; Esters; Pilot scale; Wine yeast

Indexed keywords

VOLATILE ORGANIC COMPOUND;

ADULT; ARTICLE; EVOLUTION; FEMALE; FERMENTATION; GENETICS; HUMAN; MALE; METABOLISM; MICROBIOLOGY; ODOR; SACCHAROMYCES CEREVISIAE; TASTE; WINE;

ADULT; BIOLOGICAL EVOLUTION; FEMALE; FERMENTATION; HUMANS; MALE; ODORS; SACCHAROMYCES CEREVISIAE; TASTE; VOLATILE ORGANIC COMPOUNDS; WINE;

VITACEAE;

EID: 84866294787     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2012.07.010     Document Type: Article

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