Large-Scale Screening of Thiol and Fermentative Aroma Production during Wine Alcoholic Fermentation: Exploring the Effects of Assimilable Nitrogen and Peptides

In alcoholic fermentation, under oenological conditions, the environmental parameters impacting fermentation kinetics and aroma production have been widely studied. The nitrogen content of grape must was found to be one of the most important parameters for both of these aspects of fermentation. Many...

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Autores principales:	Camille Duc, Faïza Maçna, Isabelle Sanchez, Virginie Galeote, Stéphane Delpech, Anthony Silvano, Jean-Roch Mouret
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	MDPI AG 2020-10-01
Colección:	Fermentation
Materias:	nitrogen peptide <i>Saccharomyces cerevisiae</i> alcoholic fermentation aromas thiols
Acceso en línea:	https://www.mdpi.com/2311-5637/6/4/98
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