Expanding the diversity of chardonnay aroma through the metabolic interactions of saccharomyces cerevisiae cocultures

HIGHLIGHTS

• who: ufeffFannyufeff ufeffBordetufeff from the Spain Facultad de Ciencias, University of Zaragoza, Zaragoza, Spain, DIVVA (Du00e9veloppement Innovation have published the article: Expanding the diversity of Chardonnay aroma through the metabolic interactions of ufeffSaccharomyces cerevisiaeufeff cocultures, in the Journal: Microorganisms coexist in complex consortia within the various ecosystems of our environment. This coexistence is now known to involve interactions that can be positive, negative, or neutral. Many ecological niches have been described as hosting these consortia, including wine. A large diversity of microorganisms is found on the grape berry
• what: Metabolomics, used in the study , provides . . .
  

   

  

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