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ESL 2012: The use of non-conventional microorganisms in winemaking

Proceedings of the XXIIIrd Entretiens Scientifiques Lallemand held in Monestier, France focused on non-Saccharomyces and other ALB species for wine fermentation and their impacts on wine sensory properties.  Topics presented included non-Saccharomyces species and yeast hybrids, and the diversity of Lactobacillus species in winemaking.

Cahier Monestier 2012 entier

Published Feb 19, 2020 | Updated Mar 13, 2024