Etude des besoins en azote des levures non-Saccharomyces en vinification : impact sur les fermentations séquentielles

Abstract : Study of the interaction between the non-Saccharomyces yeast and Saccharomyces cerevisiae. This study aims to describe changes in the flavor profile of the wine on one hand and reducing percentage of alcohol on the other hand. For this, control of non-Saccharomyces yeast is required. Thus, the main aromatic molecules must be measured according to the conditions of cultures (pure culture - sequential culture) and their effects on the organoleptic properties will be evaluated. In parallel, their sugar, nitrogen, oxygen and vitamins requirements will be determined to decrease the percentage of alcohol in the wine.
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Antoine Gobert. Etude des besoins en azote des levures non-Saccharomyces en vinification : impact sur les fermentations séquentielles. Sciences agricoles. Université Bourgogne Franche-Comté, 2019. Français. ⟨NNT : 2019UBFCK008⟩. ⟨tel-02191577⟩

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