Synthesis of Aroma Compounds as a Function of Different Nitrogen Sources in Fermentations Using Non-Saccharomyces Wine Yeasts

Non-Saccharomyces yeasts are prevalent at the onset of grape must fermentations and can have a significant influence on the final wine product. In contrast to Saccharomyces cerevisiae, the biosynthetic pathways leading to aroma compound formation in these non-conventional yeasts, in particular those...

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Detalles Bibliográficos
Autores principales: Badura, Jennifer, Medić, Marko, van Wyk, Niël, Krause, Birgit, Semmler, Heike, Brezina, Silvia, Pretorius, Isak S., Rauhut, Doris, von Wallbrunn, Christian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9861872/
https://www.ncbi.nlm.nih.gov/pubmed/36677305
http://dx.doi.org/10.3390/microorganisms11010014

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9861872/
https://www.ncbi.nlm.nih.gov/pubmed/36677305
http://dx.doi.org/10.3390/microorganisms11010014

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