Metabolic Responses of Saccharomyces cerevisiae to Valine and Ammonium Pulses during Four-Stage Continuous Wine Fermentations

Nitrogen supplementation, which is widely used in winemaking to improve fermentation kinetics, also affects the products of fermentation, including volatile compounds. However, the mechanisms underlying the metabolic response of yeast to nitrogen additions remain unclear. We studied the consequences...

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Bibliographic Details
Main Authors: Clement, T., Perez, M., Mouret, J. R., Sanchez, I., Sablayrolles, J. M., Camarasa, C.
Format: Artigo
Language:Inglês
Published: American Society for Microbiology 2013
Subjects:
Biotechnology
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC3623169/
https://ncbi.nlm.nih.gov/pubmed/23417007
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.02853-12
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