Isotopic Tracers Unveil Distinct Fates for Nitrogen Sources during Wine Fermentation with Two Non-Saccharomyces Strains

Non-Saccharomyces yeast strains have become increasingly prevalent in the food industry, particularly in winemaking, because of their properties of interest both in biological control and in complexifying flavour profiles in end-products. However, unleashing the full potential of these species would...

Descripción completa

Detalles Bibliográficos
Autores principales: Su, Ying, Seguinot, Pauline, Bloem, Audrey, Ortiz-Julien, Anne, Heras, José María, Guillamón, José Manuel, Camarasa, Carole
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7356982/
https://www.ncbi.nlm.nih.gov/pubmed/32560056
http://dx.doi.org/10.3390/microorganisms8060904

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7356982/
https://www.ncbi.nlm.nih.gov/pubmed/32560056
http://dx.doi.org/10.3390/microorganisms8060904

Ejemplares similares