Quantitative (13)C‐isotope labelling‐based analysis to elucidate the influence of environmental parameters on the production of fermentative aromas during wine fermentation

Nitrogen and lipids are key nutrients of grape must that influence the production of fermentative aromas by wine yeast, and we have previously shown that a strong interaction exists between these two nutrients. However, more than 90% of the acids and higher alcohols (and their acetate ester derivati...

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Detaylı Bibliyografya
Yayımlandı:Microb Biotechnol
Asıl Yazarlar: Rollero, Stéphanie, Mouret, Jean‐Roch, Bloem, Audrey, Sanchez, Isabelle, Ortiz‐Julien, Anne, Sablayrolles, Jean‐Marie, Dequin, Sylvie, Camarasa, Carole
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: John Wiley and Sons Inc. 2017
Konular:
Research Articles
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC5658611/
https://ncbi.nlm.nih.gov/pubmed/28695583
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1111/1751-7915.12749
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