Interaction between Cork and Yeast: Application to Sparkling Wine Processing

Kevin Crouvisier-Urion; Pascale Winckler; Aurélie Lagorce-Tachon; Hervé Alexandre; Thomas Karbowiak

doi:10.5344/ajev.2017.17080

Research Note

Interaction between Cork and Yeast: Application to Sparkling Wine Processing

Kevin Crouvisier-Urion, Pascale Winckler, Aurélie Lagorce-Tachon, Hervé Alexandre, Thomas Karbowiak

Am J Enol Vitic. 2018 69: 182-187 ; DOI: 10.5344/ajev.2017.17080

Kevin Crouvisier-Urion

1Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France

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Pascale Winckler

1Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France

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Aurélie Lagorce-Tachon

1Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France

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Hervé Alexandre

1Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France

2Univ. Bourgogne Franche-Comté, Institut Universitaire de la Vigne et du Vin, 1 rue Claude Ladrey, F-21078 Dijon, France

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Thomas Karbowiak

1Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France

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For correspondence: thomas.karbowiak{at}u-bourgogne.fr

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Interaction between Cork and Yeast: Application to Sparkling Wine Processing

Kevin Crouvisier-Urion, Pascale Winckler, Aurélie Lagorce-Tachon, Hervé Alexandre, Thomas Karbowiak

Am J Enol Vitic. 2018 69: 182-187 ; DOI: 10.5344/ajev.2017.17080

Kevin Crouvisier-Urion

1Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France

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Pascale Winckler

1Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France

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Aurélie Lagorce-Tachon

1Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France

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Hervé Alexandre

1Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France

2Univ. Bourgogne Franche-Comté, Institut Universitaire de la Vigne et du Vin, 1 rue Claude Ladrey, F-21078 Dijon, France

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Thomas Karbowiak

1Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France

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For correspondence: thomas.karbowiak{at}u-bourgogne.fr

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Interaction between Cork and Yeast: Application to Sparkling Wine Processing

Kevin Crouvisier-Urion, Pascale Winckler, Aurélie Lagorce-Tachon, Hervé Alexandre, Thomas Karbowiak

Am J Enol Vitic. 2018 69: 182-187 ; DOI: 10.5344/ajev.2017.17080

Kevin Crouvisier-Urion

1Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France

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Pascale Winckler

1Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France

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Aurélie Lagorce-Tachon

1Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France

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Hervé Alexandre

1Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France

2Univ. Bourgogne Franche-Comté, Institut Universitaire de la Vigne et du Vin, 1 rue Claude Ladrey, F-21078 Dijon, France

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Thomas Karbowiak

1Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France

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For correspondence: thomas.karbowiak{at}u-bourgogne.fr

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