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Copper Tolerance and Biosorption of Saccharomyces cerevisiae during Alcoholic Fermentation
At high levels, copper in grape mash can inhibit yeast activity and cause stuck fermentations. Wine yeast has limited tolerance of copper and can reduce copper levels in wine during fermentation. This study aimed to understand copper tolerance of wine yeast and establish the mechanism by which yeast...
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| Publicado no: | PLoS One |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Public Library of Science
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4452488/ https://ncbi.nlm.nih.gov/pubmed/26030864 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0128611 |
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