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Co-evolution as Tool for Diversifying Flavor and Aroma Profiles of Wines

The products of microbial metabolism form an integral part of human industry and have been shaped by evolutionary processes, accidentally and deliberately, for thousands of years. In the production of wine, a great many flavor and aroma compounds are produced by yeast species and are the targets of...

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Detalles Bibliográficos
Autores principales:	Morrison-Whittle, Peter, Lee, Soon A., Fedrizzi, Bruno, Goddard, Matthew R.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2018
Materias:	Microbiology
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5949342/ https://www.ncbi.nlm.nih.gov/pubmed/29867821 http://dx.doi.org/10.3389/fmicb.2018.00910

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