Lipids modulate acetic acid and thiol final concentrations in wine during fermentation by Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids

Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids are typically used for white wine fermentation because of their cryotolerance. One group of these hybrids presents a unique ability to release thiol varietal aroma products as well as excessive amounts of acetic acid under specific condit...

Descripción completa

Detalles Bibliográficos
Autores principales: Deroite, Amandine, Legras, Jean-Luc, Rigou, Peggy, Ortiz-Julien, Anne, Dequin, Sylvie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2018
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6086921/
https://www.ncbi.nlm.nih.gov/pubmed/30097818
http://dx.doi.org/10.1186/s13568-018-0657-5

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6086921/
https://www.ncbi.nlm.nih.gov/pubmed/30097818
http://dx.doi.org/10.1186/s13568-018-0657-5

Ejemplares similares