Yeast Metabolism and Its Exploitation in Emerging Winemaking Trends: From Sulfite Tolerance to Sulfite Reduction
Sulfite is widely used as a preservative in foods and beverages for its antimicrobial and antioxidant activities, particularly in winemaking where SO<sub>2</sub> is frequently added. Thus, sulfite resistance mechanisms have been extensively studied in the fermenting yeast <i>Saccharomyces cerevisiae...
Furkejuvvon:
| Váldodahkkit: | , |
|---|---|
| Materiálatiipa: | Artigo |
| Giella: | Inglês |
| Almmustuhtton: |
MDPI AG
2021-04-01
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| Ráidu: | Fermentation |
| Fáttát: | |
| Liŋkkat: | https://www.mdpi.com/2311-5637/7/2/57 |
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