Evaluation of Saccharomyces pastorianus impact to Sauvignon blancchemical & sensory profile compared to different strains ofS. cerevisiae/bayanus

• V. Troianou ^[1] ; C. Toumpeki ^[1] ; E. Dorignac ^[2] ; Y. Gosselin ^[2] ; C. Kogkou ^[3] ; Y. Kotseridis ^[3]
  1. [1] Innovino, Applied Reasearh for Wine, Pallini, Athens
  2. [2] Société Industrielle Lesaffre, division Fermentis, France,
  3. [3] Laboratory of Enology, Agricultural Unversity Athens.

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• Localización: Abstracts Book: International Congress on Grapevine and Wine Sciences, 2018, pág. 50
• Idioma: inglés
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