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A set of nutrient limitations trigger yeast cell death in a nitrogen-dependent manner during wine alcoholic fermentation
Yeast cell death can occur during wine alcoholic fermentation. It is generally considered to result from ethanol stress that impacts membrane integrity. This cell death mainly occurs when grape musts processing reduces lipid availability, resulting in weaker membrane resistance to ethanol. However t...
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| Publicat a: | PLoS One |
|---|---|
| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Public Library of Science
2017
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5602661/ https://ncbi.nlm.nih.gov/pubmed/28922393 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0184838 |
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