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 SO₂ is frequently added. Thus, sulfite resistance mechanisms have been extensively studied in the fermenting yeast <i>Saccharomyces cerevisiae...

詳細記述

書誌詳細

主要な著者:	Giacomo Zara, Tiziana Nardi
フォーマット:	Artigo
言語:	Inglês
出版事項:	MDPI AG 2021-04-01
シリーズ:	Fermentation
主題:	<i>Saccharomyces cerevisiae</i> sulfur metabolism <i>SSU1</i> SO<sub>2</sub> acetaldehyde low-sulfite wine
オンライン･アクセス:	https://www.mdpi.com/2311-5637/7/2/57
タグ:	タグ追加 タグなし, このレコードへの初めてのタグを付けませんか!