Influence of nutrients and temperature on the production of fermentative aromas in winemaking conditions by an evolved wine strain of Saccharomyces cerevisiae

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Influence of nutrients and temperature on the production of fermentative aromas in winemaking conditions by an evolved wine strain of Saccharomyces cerevisiae

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Influence of nutrients and temperature on the production of fermentative aromas in winemaking conditions by an evolved wine strain of [i]Saccharomyces cerevisiae[/i]. 10. Symposium International d’œnologie

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Nitrogen and lipids are key nutrients of grape must that influence the production of fermentative aromas by wine yeast, and we have previously shown that a strong interaction exists between these two nutrients. However, more than ...

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