The Whiff of Wine Yeast Innovation: Strategies for Enhancing Aroma Production by Yeast during Wine Fermentation
Author:
Affiliation:
1. Institut für Mikrobiologie und Biochemie, Hochschule Geisenheim University, 65366 Geisenheim, Germany
Funder
Hessisches Ministerium f?r Wissenschaft und Kunst
Macquarie University
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b06191
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1. EFFECT OF ETHANOL LEVEL IN THE PERCEPTION OF AROMA ATTRIBUTES AND THE DETECTION OF VOLATILE COMPOUNDS IN RED WINE
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5. Genome evolution across 1,011 Saccharomyces cerevisiae isolates
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