Effect of Sugar Transport Inactivation in Saccharomyces cerevisiae on Sluggish and Stuck Enological Fermentations
Sluggish and stuck (i.e., very delayed or incomplete) fermentations have been often observed in wine making. Some of them appeared to be associated with insufficient levels of yeast nutrients such as assimilable nitrogen. In these conditions, sugar transport catabolite inactivation, which is trigger...
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| Veröffentlicht in: | Appl Environ Microbiol |
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| 1. Verfasser: | |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
American Society for Microbiology (ASM)
1989
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| Schlagworte: | |
| Online-Zugang: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC184230/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16347895/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.55.4.953-958.1989 |
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