Beyond S. cerevisiae for winemaking: Fermentation-related trait diversity in the genus Saccharomyces
Rafael Álvarez, Fabien Garces, Edward J. Louis, Sylvie Dequin, Carole Camarasa
Topics & Concepts
WinemakingSaccharomyces cerevisiaeSaccharomycesWineFermentationYeastBiologyFermentation in winemakingYeast in winemakingAscomycotaBiotechnologyFood scienceBiochemistryGeneFermentation and Sensory AnalysisHorticultural and Viticultural ResearchWine Industry and Tourism