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Flavour-active wine yeasts
The flavour of fermented beverages such as beer, cider, saké and wine owe much to the primary fermentation yeast used in their production, Saccharomyces cerevisiae. Where once the role of yeast in fermented beverage flavour was thought to be limited to a small number of volatile esters and higher al...
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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer-Verlag
2012
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3466427/ https://ncbi.nlm.nih.gov/pubmed/22940803 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s00253-012-4370-z |
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