Impact of Nutrient Imbalance on Wine Alcoholic Fermentations: Nitrogen Excess Enhances Yeast Cell Death in Lipid-Limited Must

We evaluated the consequences of nutritional imbalances, particularly lipid/nitrogen imbalances, on wine yeast survival during alcoholic fermentation. We report that lipid limitation (ergosterol limitation in our model) led to a rapid loss of viability during the stationary phase of fermentation and...

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Detalles Bibliográficos
Autores principales: Tesnière, Catherine, Delobel, Pierre, Pradal, Martine, Blondin, Bruno
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/PMC3637302/
https://www.ncbi.nlm.nih.gov/pubmed/23658613
http://dx.doi.org/10.1371/journal.pone.0061645

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3637302/
https://www.ncbi.nlm.nih.gov/pubmed/23658613
http://dx.doi.org/10.1371/journal.pone.0061645

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