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IVES 9 IVES Conference Series 9 WAC–IVAS 9 WAC–IVAS 2026 9 WAC–IVAS 2026 - Session 4: Biotechnology, microbiology and Genetic approaches towards better grape and wine quality 9 Chemical, genetic and sensory determinants of free and bound terpenoids in Viognier fermentations with single and mixed Saccharomyces cerevisiae strains

Chemical, genetic and sensory determinants of free and bound terpenoids in Viognier fermentations with single and mixed Saccharomyces cerevisiae strains

Abstract

Redacted.

Publication date: June 25, 2026

Issue: WAC–IVAS 2026

Type: Poster

Authors

Songyu Liu1,*, Rebecca E. Jelley1, Danaé S. Larsen1, Bruno Fedrizzi1, Rebecca C. Deed1,2

1 School of Chemical Sciences, The University of Auckland| Waipapa Taumata Rau, Auckland 1010, New Zealand

2 School of Biological Sciences, The University of Auckland| Waipapa Taumata Rau, Auckland 1010, New Zealand

Contact the author*

songyu.liu@auckland.ac.nz

Keywords

Saccharomyces cerevisiae, Viognier, terpenoids, mixed-strain fermentation, β-Glucosidase

Tags

IVES Conference Series | WAC–IVAS | WAC–IVAS 2026

Citation

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