Copper Tolerance and Biosorption of Saccharomyces cerevisiae during Alcoholic Fermentation

At high levels, copper in grape mash can inhibit yeast activity and cause stuck fermentations. Wine yeast has limited tolerance of copper and can reduce copper levels in wine during fermentation. This study aimed to understand copper tolerance of wine yeast and establish the mechanism by which yeast...

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Detalles Bibliográficos
Autores principales: Sun, Xiang-yu, Zhao, Yu, Liu, Ling-ling, Jia, Bo, Zhao, Fang, Huang, Wei-dong, Zhan, Ji-cheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2015
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4452488/
https://www.ncbi.nlm.nih.gov/pubmed/26030864
http://dx.doi.org/10.1371/journal.pone.0128611

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4452488/
https://www.ncbi.nlm.nih.gov/pubmed/26030864
http://dx.doi.org/10.1371/journal.pone.0128611

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