Nitrogen Preferences during Alcoholic Fermentation of Different Non-Saccharomyces Yeasts of Oenological Interest

Non-Saccharomyces yeasts have long been considered spoilage microorganisms. Currently, oenological interest in those species is increasing, mostly due to their positive contribution to wine quality. In this work, the fermentative capacity and nitrogen consumption of several non-Saccharomyces wine ye...

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Vydáno v:Microorganisms
Hlavní autoři: Roca-Mesa, Helena, Sendra, Sonia, Mas, Albert, Beltran, Gemma, Torija, María-Jesús
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI 2020
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Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC7074775/
https://ncbi.nlm.nih.gov/pubmed/31979188
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/microorganisms8020157
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