Effects of rehydration nutrients on H(2)S metabolism and formation of volatile sulfur compounds by the wine yeast VL3

In winemaking, nutrient supplementation is a common practice for optimising fermentation and producing quality wine. Nutritionally suboptimal grape juices are often enriched with nutrients in order to manipulate the production of yeast aroma compounds. Nutrients are also added to active dry yeast (A...

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Detalles Bibliográficos
Autores principales: Winter, Gal, Henschke, Paul A, Higgins, Vincent J, Ugliano, Maurizio, Curtin, Chris D
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer 2011
Materias:
Original
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3226641/
https://www.ncbi.nlm.nih.gov/pubmed/22044590
http://dx.doi.org/10.1186/2191-0855-1-36

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3226641/
https://www.ncbi.nlm.nih.gov/pubmed/22044590
http://dx.doi.org/10.1186/2191-0855-1-36

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