Directed evolution as an approach to increase fructose utilization in synthetic grape juice by wine yeast AWRI 796

In winemaking, slow or stuck alcoholic fermentation can impact processing efficiency and wine quality. Residual fructose in the later stages of fermentation can leave the wine ‘out of specification’ unless removed, which requires reinoculation or use of a more fructophilic yeast. As such, robust, fe...

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Detalles Bibliográficos
Autores principales: Walker, Michelle E, Watson, Tommaso L, Large, Christopher R L, Berkovich, Yan, Lang, Tom A, Dunham, Maitreya J, Formby, Sean, Jiranek, Vladimir
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9329090/
https://www.ncbi.nlm.nih.gov/pubmed/35472090
http://dx.doi.org/10.1093/femsyr/foac022

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9329090/
https://www.ncbi.nlm.nih.gov/pubmed/35472090
http://dx.doi.org/10.1093/femsyr/foac022

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