Nitrogen Preferences during Alcoholic Fermentation of Different Non-Saccharomyces Yeasts of Oenological Interest

Non-Saccharomyces yeasts have long been considered spoilage microorganisms. Currently, oenological interest in those species is increasing, mostly due to their positive contribution to wine quality. In this work, the fermentative capacity and nitrogen consumption of several non-Saccharomyces wine ye...

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Detalles Bibliográficos
Autores principales: Roca-Mesa, Helena, Sendra, Sonia, Mas, Albert, Beltran, Gemma, Torija, María-Jesús
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074775/
https://www.ncbi.nlm.nih.gov/pubmed/31979188
http://dx.doi.org/10.3390/microorganisms8020157

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074775/
https://www.ncbi.nlm.nih.gov/pubmed/31979188
http://dx.doi.org/10.3390/microorganisms8020157

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