Grape juice contamination by Botrytis. Impact on the characteristics and foaming properties of yeast macromolecules released in the wine during alcoholic fermentation

Abstract : Impact on the characteristics and foaming properties of yeast macromolecules released in the wine. 10. Symposium In Vino Analytica Scientia
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Poster communications
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Submitted on : Tuesday, October 8, 2019 - 3:44:00 PM
Last modification on : Sunday, October 13, 2019 - 9:09:01 PM

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  • HAL Id : hal-01984295, version 1
  • PRODINRA : 457369

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Richard Marchal, Thomas Salmon, Ramon Gonzalez, Céline Vrigneau, D. Gérold, et al.. Grape juice contamination by Botrytis. Impact on the characteristics and foaming properties of yeast macromolecules released in the wine during alcoholic fermentation. 10. Symposium In Vino Analytica Scientia, Jul 2017, Salamanque, Spain. 2017. ⟨hal-01984295⟩

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