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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2023
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| Materias: | |
| 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 |