Modelling the physiological status of yeast during wine fermentation enables the prediction of secondary metabolism

Saccharomyces non‐cerevisiae yeasts are gaining momentum in wine fermentation due to their potential to reduce ethanol content and achieve attractive aroma profiles. However, the design of the fermentation process for new species requires intensive experimentation. The use of mechanistic models coul...

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Detalles Bibliográficos
Autores principales: Moimenta, Artai R., Henriques, David, Minebois, Romain, Querol, Amparo, Balsa‐Canto, Eva
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2023
Materias:
Research Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10034642/
https://www.ncbi.nlm.nih.gov/pubmed/36722662
http://dx.doi.org/10.1111/1751-7915.14211

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10034642/
https://www.ncbi.nlm.nih.gov/pubmed/36722662
http://dx.doi.org/10.1111/1751-7915.14211

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