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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Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	Jessica Lleixà, Valentina Martín, Facundo Giorello, Maria C. Portillo, Francisco Carrau, Gemma Beltran, Albert Mas
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	Frontiers Media S.A. 2019-01-01
Цуврал:	Frontiers in Genetics
Нөхцлүүд:	non-Saccharomyces yeast assimilable nitrogen nitrogen consumption alcoholic fermentation amino acids
Онлайн хандалт:	https://www.frontiersin.org/article/10.3389/fgene.2018.00747/full
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!