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 QTL mapping of the production of wine aroma compounds by yeast 6 November 2012 The analysis of the volatile compounds of an apple juice by TWISTAROMA 5 March 2019 New article for TWISTAROMA in Brewing Science 2017 27 November 2017
