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Analysis of the NCR Mechanisms in Hanseniaspora vineae and Saccharomyces cerevisiae During Winemaking

There is increasing interest in the use of non-Saccharomyces yeasts in winemaking due to their positive attributes. The non-Saccharomyces yeast Hanseniaspora vineae is an apiculate yeast that has been associated with the production of wine with good fermentation capacity and an increase in aromatic...

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Principais autores: Jessica Lleixà, Valentina Martín, Facundo Giorello, Maria C. Portillo, Francisco Carrau, Gemma Beltran, Albert Mas
Formato: Artigo
Idioma:Inglês
Publicado em: Frontiers Media S.A. 2019-01-01
coleção:Frontiers in Genetics
Assuntos:
non-Saccharomyces
yeast assimilable nitrogen
nitrogen consumption
alcoholic fermentation
amino acids
Acesso em linha:https://www.frontiersin.org/article/10.3389/fgene.2018.00747/full
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