Production of Volatile and Sulfur Compounds by 10 Saccharomyces cerevisiae Strains Inoculated in Trebbiano Must

In wines, the presence of sulfur compounds is the resulting of several contributions among which yeast metabolism. The characterization of the starter Saccharomyces cerevisiae needs to be performed also taking into account this ability even if evaluated together with the overall metabolic profile. I...

תיאור מלא

שמור ב:
מידע ביבליוגרפי
הוצא לאור ב:Front Microbiol
Main Authors: Patrignani, Francesca, Chinnici, Fabio, Serrazanetti, Diana I., Vernocchi, Pamela, Ndagijimana, Maurice, Riponi, Claudio, Lanciotti, Rosalba
פורמט: Artigo
שפה:Inglês
יצא לאור: Frontiers Media S.A. 2016
נושאים:
Microbiology
גישה מקוונת:https://ncbi.nlm.nih.gov/pmc/articles/PMC4777720/
https://ncbi.nlm.nih.gov/pubmed/26973621
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2016.00243
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