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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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Principais autores: Camille Duc, Faïza Maçna, Isabelle Sanchez, Virginie Galeote, Stéphane Delpech, Anthony Silvano, Jean-Roch Mouret
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2020-10-01
Serier:Fermentation
Fag:
nitrogen
peptide
<i>Saccharomyces cerevisiae</i>
alcoholic fermentation
aromas
thiols
Online adgang:https://www.mdpi.com/2311-5637/6/4/98
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