Winemaking

A Large Set of Newly Created Interspecific Saccharomyces Hybrids Increases Aromatic Diversity in Lager Beers

Stijn F. L. Mertens, Jan Steensels, Veerle Saels, Gert De Rouck, Guido Aerts, Kevin J. Verstrepen

Citations: 138 • 2015

Wine yeast phenomics: A standardized fermentation method for assessing quantitative traits of Saccharomyces cerevisiae strains in enological conditions

Émilien Peltier, Margaux Bernard, Marine Trujillo, Duyên Prodhomme, Jean‐Christophe Barbe, Yves Gibon, Philippe Marullo

Citations: 38 • 2018

Wine tourism and the introduction of new technologies in winemaking and viticulture

Anna A. Dorofeeva, Anatoliy Kazak, Larisa B. Nyurenberger

Citations: 13 • 2019

The aromatic profile of wine distillates from Ugni blanc grape musts is influenced by the nitrogen nutrition (organic vs. inorganic) of Saccharomyces cerevisiae

Charlie Guittin, Faïza Maçna, Adeline Barreau, Xavier Poitou, Jean-Marie Sablayrolles, Jean‐Roch Mouret, Vincent Farines

Citations: 13 • 2022