Production of Volatile and Sulfur Compounds by 10 Saccharomyces cerevisiae Strains Inoculated in Trebbiano Must

In wines, the presence of sulfur compounds is the resulting of several contributions among which yeast metabolism. The characterization of the starter Saccharomyces cerevisiae needs to be performed also taking into account this ability even if evaluated together with the overall metabolic profile. I...

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Detalles Bibliográficos
Autores principales: Patrignani, Francesca, Chinnici, Fabio, Serrazanetti, Diana I., Vernocchi, Pamela, Ndagijimana, Maurice, Riponi, Claudio, Lanciotti, Rosalba
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/PMC4777720/
https://www.ncbi.nlm.nih.gov/pubmed/26973621
http://dx.doi.org/10.3389/fmicb.2016.00243

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4777720/
https://www.ncbi.nlm.nih.gov/pubmed/26973621
http://dx.doi.org/10.3389/fmicb.2016.00243

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