Impact of Saccharomyces cerevisiae yeast inoculation mode on wine composition

Fanny Bordet; Rémy Romanet; Florian Bahut; Vicente Ferreira; María Cristina Peña del Olmo; Anne Julien-Ortiz; Chloé Roullier‐Gall; Hervé Alexandre

doi:10.1016/j.foodchem.2024.138391

JOURNAL ARTICLE

Impact of Saccharomyces cerevisiae yeast inoculation mode on wine composition

Fanny Bordet Rémy Romanet Florian Bahut Vicente Ferreira María Cristina Peña del Olmo Anne Julien-Ortiz Chloé Roullier‐Gall Hervé Alexandre

Year: 2024 Journal: Food Chemistry Vol: 441 Pages: 138391-138391 Publisher: Elsevier BV

DOI: 10.1016/j.foodchem.2024.138391

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Keywords:

Wine Yeast Yeast in winemaking Food science Saccharomyces cerevisiae Fermentation Inoculation Biology Metabolomics Fermentation in winemaking Composition (language) Ascomycota Microbiology Biochemistry Chemistry Horticulture Gene Bioinformatics

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Fermentation and Sensory Analysis

Life Sciences → Agricultural and Biological Sciences → Food Science

Tea Polyphenols and Effects

Health Sciences → Medicine → Pathology and Forensic Medicine

Biochemical and biochemical processes

Life Sciences → Biochemistry, Genetics and Molecular Biology → Biotechnology

Impact of Saccharomyces cerevisiae yeast inoculation mode on wine composition

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