Metabolomic Comparison of Saccharomyces cerevisiae and the Cryotolerant Species S. bayanus var. uvarum and S. kudriavzevii during Wine Fermentation at Low Temperature

Temperature is one of the most important parameters affecting the length and rate of alcoholic fermentation and final wine quality. Wine produced at low temperature is often considered to have improved sensory qualities. However, there are certain drawbacks to low temperature fermentations such as r...

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Detalles Bibliográficos
Autores principales: López-Malo, María, Querol, Amparo, Guillamon, José Manuel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2013
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3603904/
https://www.ncbi.nlm.nih.gov/pubmed/23527304
http://dx.doi.org/10.1371/journal.pone.0060135

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3603904/
https://www.ncbi.nlm.nih.gov/pubmed/23527304
http://dx.doi.org/10.1371/journal.pone.0060135

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