Exploring and exploiting the biodiversity of oenological yeasts: how to optimize the organoleptic quality of wines? Post author:Damien STEYER Post published:26 September 2018 Post category:Scientific publication A 2015 article for which we collaborated with INRA and Lallemand. Explorer et exploiter la biodiversité des levures œnologiques : comment optimiser la qualité organoleptique des vins You Might Also Like Fate of polyphenols and antioxidant activity of barley throughout malting and brewing 4 January 2012 Article from the Revue des oenologues N°150 January 2014 27 January 2014 TWISTAROMA and the aromas of hops in beer 25 August 2014
