The Riboflavin Metabolism in Four Saccharomyces cerevisiae Wine Strains: Assessment in Oenological Condition and Potential Implications with the Light-Struck Taste

Riboflavin (RF), or vitamin B2, is an essential compound for yeast growth and a precursor of the flavin coenzymes, flavin mononucleotide (FMN) and flavin adenine dinucleotide (FAD), involved in redox and non-redox processes. RF is a photosensitive compound involved in the light-struck taste (LST), a...

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Detalles Bibliográficos
Autores principales: Di Canito, Alessandra, Altomare, Alessio, Fracassetti, Daniela, Messina, Natalia, Tirelli, Antonio, Foschino, Roberto, Vigentini, Ileana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9867360/
https://www.ncbi.nlm.nih.gov/pubmed/36675899
http://dx.doi.org/10.3390/jof9010078

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9867360/
https://www.ncbi.nlm.nih.gov/pubmed/36675899
http://dx.doi.org/10.3390/jof9010078

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