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 New scientific publication for TWISTAROMA 4 April 2022 Effects of the processing steps on the polyphenolic content and the antioxidant activity of beer 1 January 2011 QTL mapping of the production of wine aroma compounds by yeast 6 November 2012
Effects of the processing steps on the polyphenolic content and the antioxidant activity of beer 1 January 2011
