Impact of industrial yeast derivative products on the modification of wine aroma compounds and sensorial profile. A review

Food Chem. 2021 Oct 1:358:129760. doi: 10.1016/j.foodchem.2021.129760. Epub 2021 Apr 9.

Authors

Peggy Rigou¹, Julie Mekoue², Nathalie Sieczkowski², Thierry Doco³, Aude Vernhet³

Affiliations

¹ UMR 1083 Sciences for Enology, INRA-Montpellier SupAgro-University of Montpellier, 2 place Viala, 34060 cedex 2, Montpellier, France. Electronic address: peggy.rigou@inrae.fr.
² Lallemand, SAS, 19 rue des Briquetiers, BP 59, 31 702 Blagnac, France.
³ UMR 1083 Sciences for Enology, INRA-Montpellier SupAgro-University of Montpellier, 2 place Viala, 34060 cedex 2, Montpellier, France.

PMID: 33951561
DOI: 10.1016/j.foodchem.2021.129760

No abstract available

Publication types

Review