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Updated: Aug 6, 2026

Profiling the Bacterial Community of Fermenting Traminette Grapes during Wine Production using Metagenomic Amplicon Sequencing
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Understanding the Evolution of Fresh Mushroom Off-Flavor in Wine over the Course of Fermentation

Lillian Enoch1,2, Sarah Ployon1, Lucas Suc1

  • 1SPO, Univ Montpellier, INRAE, Institut Agro , Montpellier34060, France.

Journal of Agricultural and Food Chemistry
|July 16, 2026
PubMed

Keywords:
Saccharomyces cerevisiae1-hydroxyoctan-3-onearomafresh mushroom off-flavoroctane-1,3-diolwine

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