TY  - JOUR 
AU  - Vion, Charlotte
AU  - Muro, Maïtena
AU  - Bernard, Margaux
AU  - Richard, Bruce
AU  - Valentine, Fautre
AU  - Yeramian Hakim, Nadine
AU  - Masneuf-Pomarède, Isabelle
AU  - Tempère, Sophie
AU  - Marullo, Philippe
PY  - 2023
SN  - 0740-0020
UR  - http://hdl.handle.net/10259/9977
AB  - In the context of climate change, the chemical composition of wines is characterized by a massive drop of malic acid concentration in grape berries. Then wine professionals have to find out physical and/or microbiological solutions to manage wine...
LA  - eng
PB  - Elsevier
KW  - pH
KW  - Malic acid
KW  - Breeding
KW  - Acidity perception
KW  - Wine yeast
KW  - Microbiología alimentaria
KW  - Food-Microbiology
KW  - Vinificación
KW  - Wine and wine making
TI  - New malic acid producer strains of Saccharomyces cerevisiae for preserving wine acidity during alcoholic fermentation
DO  - 10.1016/j.fm.2022.104209
T2  - Food Microbiology
VL  - 112
M2  - 104209
ER  -