Grape juice contamination by Botrytis. Impact on the characteristics and foaming properties of yeast macromolecules released in the wine during alcoholic fermentation
In: International Congress on Grapevine and Wine Sciences ; https://hal.science/hal-01984272 ; International Congress on Grapevine and Wine Sciences, 2018, Logroño, Spain. 242, 2018
Online
Konferenz
Zugriff:
Impact of [i]Botrytis[/i] on the characteristics and foaming properties of yeast macromolecules released during a model juice fermentation. International Congress on Grapevine and Wine Sciences
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Grape juice contamination by Botrytis. Impact on the characteristics and foaming properties of yeast macromolecules released in the wine during alcoholic fermentation
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Autor/in / Beteiligte Person: | Doco, Thierry ; Salmon, Thomas ; Gonzalez, Ramon ; Vrigneau, Céline ; Marchal, Richard ; Sciences Pour l'Oenologie (SPO) ; Université Montpellier 1 (UM1)-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro) ; d'Oenologie, Laboratoire ; Université de Reims Champagne-Ardenne (URCA) ; Laboratoire Vigne Biotechnologie et Environnement (LVBE) ; Université de Haute-Alsace (UHA) Mulhouse - Colmar (Université de Haute-Alsace (UHA)) ; Instituto de Ciencias de la Vid y del Vino ; Universidad de La Rioja (UR) ; Institut Oenologique de Champagne (IOC) |
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Zeitschrift: | International Congress on Grapevine and Wine Sciences ; https://hal.science/hal-01984272 ; International Congress on Grapevine and Wine Sciences, 2018, Logroño, Spain. 242, 2018 |
Veröffentlichung: | HAL CCSD, 2018 |
Medientyp: | Konferenz |
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