Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts

Author:

Vilanova M.,Ugliano M.,Varela C.,Siebert T.,Pretorius I. S.,Henschke P. A.

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Reference65 articles.

1. Agenbach WA (1977) A study of must nitrogen content in relation to incomplete fermentations, yeast production and fermentation activity. In Proceedings of the South African Society for Enology and Viticulture, Cape Town, November 1977. South African Society of Enology and Viticulture, Stellenbosch, pp 66–88

2. Albers E, Larsson C, Liden G, Niklasson C, Gustafsson L (1996) Influence of the nitrogen source on Saccharomyces cerevisiae anaerobic growth and product formation. Appl Environ Microbiol 62:3187–3195

3. Albers E, Lidén G, Larsson C, Gustafsson L (1998) Anaerobic redox balance and nitrogen metabolism in Saccharomyces cerevisiae. Recent Res Dev Microbiol 2:253–279

4. Ancin C, Ayestarán B, Corroza M, Garrido J (1996) Clarification by filtration of garnacha must. Utilization of free amino acids during fermentation and bottle-aging of wine. Am J Enol Vitic 47:313–322

5. Äyräpää T (1967) Formation of higher alcohol from 14C-labelled valine and leucine. J Inst Brew 73:17–30

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