Modulating Wine Aromatic Amino Acid Catabolites by Using Torulaspora delbrueckii in Sequentially Inoculated Fermentations or Saccharomyces cerevisiae Alone

Yeasts are the key microorganisms that transform grape juice into wine, and nitrogen is an essential nutrient able to affect yeast cell growth, fermentation kinetics and wine quality. In this work, we focused on the intra- and extracellular metabolomic changes of three aromatic amino acids (tryptoph...

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Detalles Bibliográficos
Autores principales: Álvarez-Fernández, M. Antonia, Carafa, Ilaria, Vrhovsek, Urska, Arapitsas, Panagiotis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7565473/
https://www.ncbi.nlm.nih.gov/pubmed/32899614
http://dx.doi.org/10.3390/microorganisms8091349

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7565473/
https://www.ncbi.nlm.nih.gov/pubmed/32899614
http://dx.doi.org/10.3390/microorganisms8091349

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