Exploring and exploiting the biodiversity of oenological yeasts: how to optimize the organoleptic quality of wines? Post author:Damien STEYER Post published:26 September 2018 Post category:Scientific publication A 2015 article for which we collaborated with INRA and Lallemand. Explorer et exploiter la biodiversité des levures œnologiques : comment optimiser la qualité organoleptique des vins You Might Also Like Our article in collaboration with the INRA of Colmar has just been published 19 November 2018 Analysis of the aromas of a coffee 1 April 2019 TWISTAROMA and the aromas of hops in beer 25 August 2014
