Quantitative (13)C‐isotope labelling‐based analysis to elucidate the influence of environmental parameters on the production of fermentative aromas during wine fermentation

Nitrogen and lipids are key nutrients of grape must that influence the production of fermentative aromas by wine yeast, and we have previously shown that a strong interaction exists between these two nutrients. However, more than 90% of the acids and higher alcohols (and their acetate ester derivati...

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Detalles Bibliográficos
Autores principales: Rollero, Stéphanie, Mouret, Jean‐Roch, Bloem, Audrey, Sanchez, Isabelle, Ortiz‐Julien, Anne, Sablayrolles, Jean‐Marie, Dequin, Sylvie, Camarasa, Carole
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2017
Materias:
Research Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5658611/
https://www.ncbi.nlm.nih.gov/pubmed/28695583
http://dx.doi.org/10.1111/1751-7915.12749

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5658611/
https://www.ncbi.nlm.nih.gov/pubmed/28695583
http://dx.doi.org/10.1111/1751-7915.12749

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