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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer
2011
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| Materias: | |
| 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 |