Unraveling the Enzymatic Basis of Wine “Flavorome”: A Phylo-Functional Study of Wine Related Yeast Species

Non-Saccharomyces yeasts are a heterogeneous microbial group involved in the early stages of wine fermentation. The high enzymatic potential of these yeasts makes them a useful tool for increasing the final organoleptic characteristics of wines in spite of their low fermentative power. Their physiol...

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Detalles Bibliográficos
Autores principales: Belda, Ignacio, Ruiz, Javier, Alastruey-Izquierdo, Ana, Navascués, Eva, Marquina, Domingo, Santos, Antonio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2016
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4718978/
https://www.ncbi.nlm.nih.gov/pubmed/26834730
http://dx.doi.org/10.3389/fmicb.2016.00012

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4718978/
https://www.ncbi.nlm.nih.gov/pubmed/26834730
http://dx.doi.org/10.3389/fmicb.2016.00012

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