Effect of Unsaturated Fatty Acids on Intra-Metabolites and Aroma Compounds of Saccharomyces cerevisiae in Wine Fermentation

The small changes in concentration of unsaturated fatty acids (UFAs) cause a significant influence on the aromatic component of wines. In this work, the effect of UFAs mixture (including linoleic, oleic, and α-linolenic acids) addition on intra-metabolites and aromatic compounds of two Saccharomyces...

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Detalles Bibliográficos
Autores principales: Liu, Peitong, Ivanova-Petropulos, Violeta, Duan, Changqing, Yan, Guoliang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7912517/
https://www.ncbi.nlm.nih.gov/pubmed/33573124
http://dx.doi.org/10.3390/foods10020277

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7912517/
https://www.ncbi.nlm.nih.gov/pubmed/33573124
http://dx.doi.org/10.3390/foods10020277

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