Reduction of Sulfur Compounds through Genetic Improvement of Native Saccharomyces cerevisiae Useful for Organic and Sulfite-Free Wine

Sulfites and sulfides are produced by yeasts in different amounts depending on different factors, including growth medium and specific strain variability. In natural must, some strains can produce an excess of sulfur compounds that confer unpleasant smells, inhibit malolactic fermentation and lead t...

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Detalles Bibliográficos
Autores principales: Agarbati, Alice, Canonico, Laura, Comitini, Francesca, Ciani, Maurizio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278856/
https://www.ncbi.nlm.nih.gov/pubmed/32443690
http://dx.doi.org/10.3390/foods9050658

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278856/
https://www.ncbi.nlm.nih.gov/pubmed/32443690
http://dx.doi.org/10.3390/foods9050658

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