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 Our article in collaboration with the INRA of Colmar has just been published 19 November 2018 The analysis of the volatile compounds of an apple juice by TWISTAROMA 5 March 2019 QTL mapping of the production of wine aroma compounds by yeast 6 November 2012
