Beyond S. cerevisiae for winemaking: Fermentation-related trait diversity in the genus Saccharomyces
Rafael Álvarez, Fabien Garces, Edward J. Louis, Sylvie Dequin, Carole Camarasa
Food Microbiology
Concepts
WinemakingSaccharomyces cerevisiaeSaccharomycesWineFermentationYeastBiologyFermentation in winemaking