Wine yeast phenomics: A standardized fermentation method for assessing quantitative traits of Saccharomyces cerevisiae strains in enological conditions

• Emilien Peltier ,

  Roles Conceptualization, Formal analysis, Investigation, Methodology, Writing – original draft, Writing – review & editing

  * E-mail: emilien.peltier@u-bordeaux.fr

  Affiliations Univ. Bordeaux, ISVV, Unité de recherche OEnologie EA 4577, USC 1366 INRA, Bordeaux INP, Villenave d’Ornon, France, Biolaffort, Bordeaux, France

  http://orcid.org/0000-0002-1773-5308

  ⨯
• Margaux Bernard,

  Roles Methodology

  Affiliations Univ. Bordeaux, ISVV, Unité de recherche OEnologie EA 4577, USC 1366 INRA, Bordeaux INP, Villenave d’Ornon, France, Biolaffort, Bordeaux, France

  ⨯
• Marine Trujillo,

  Roles Formal analysis, Methodology

  Affiliations Univ. Bordeaux, ISVV, Unité de recherche OEnologie EA 4577, USC 1366 INRA, Bordeaux INP, Villenave d’Ornon, France, Pernod Ricard, Creteil, France

  ⨯
• Duyên Prodhomme,

  Roles Methodology

  Affiliation INRA, University of Bordeaux, UMR 1332 Fruit Biology and Pathology, Villenave d’Ornon, France

  ⨯
• Jean-Christophe Barbe,

  Roles Resources

  Affiliation Univ. Bordeaux, ISVV, Unité de recherche OEnologie EA 4577, USC 1366 INRA, Bordeaux INP, Villenave d’Ornon, France

  ⨯
• Yves Gibon,

  Roles Resources, Supervision

  Affiliation INRA, University of Bordeaux, UMR 1332 Fruit Biology and Pathology, Villenave d’Ornon, France

  ⨯
• Philippe Marullo

  Roles Conceptualization, Funding acquisition, Investigation, Supervision, Validation, Writing – original draft, Writing – review & editing

  Affiliations Univ. Bordeaux, ISVV, Unité de recherche OEnologie EA 4577, USC 1366 INRA, Bordeaux INP, Villenave d’Ornon, France, Biolaffort, Bordeaux, France

  ⨯