The development of yeast strains as tools for adjusting the flavor of fermented beverages to market specifications

Swiegers, J.H.Saerens, S.M.G.Pretorius, I.S.Havkin‐Frenkel, D.Belanger, F.C.2025-12-172025-12-172009Source details - Title: Biotechnology in flavor production, 2009 / Havkin‐Frenkel, D., Belanger, F.C. (ed./s), Ch.1, pp.1-55140515649X9781405156493https://hdl.handle.net/1959.8/157092enCopyright 2008 Blackwell Publishingsingle‐celled fungusyeast Saccharomycesvitis vinifera grapesbottle fermentation – méthode champenoiseThe development of yeast strains as tools for adjusting the flavor of fermented beverages to market specificationsBook chapter10.1002/9781444302493.ch12-s2.0-84883184395