Nouvel article scientifique pour TWISTAROMA : Yeast-yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts

Cet article scientifique a été réalisé en collaboration avec le Pr Hervé Alexandre de l’UMR PAM Université de Bourgogne-AgroSup Dijon.   Lire l’article Résumé There has been increasing interest in the use of selected non-Saccharomyces yeasts in co-culture withSaccharomyces cerevisiae. The main reason is that the multistarter fermentation process is thought…