Nitrogen Availability and Utilisation of Oligopeptides by Yeast in Industrial Scotch Grain Whisky Fermentation-Reference-Cited by-同舟云学术

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Nitrogen Availability and Utilisation of Oligopeptides by Yeast in Industrial Scotch Grain Whisky Fermentation

Published:2024-09-12 Issue: Volume: Page:1-13
ISSN:0361-0470
Container-title:Journal of the American Society of Brewing Chemists
language:en
Short-container-title:Journal of the American Society of Brewing Chemists

Author:

Berg Hidde Yaël¹²^ORCID,Arju Georg³^ORCID,Nisamedtinov Ildar¹⁴^ORCID

Affiliation:

1. Department of Chemistry and Biotechnology, School of Science, Tallinn University of Technology, Tallinn, Estonia

2. AS TFTAK, Tallinn, Estonia

3. Institute of Chemistry, University of Tartu, Tartu, Estonia

4. Lallemand Inc, Montreal, Canada

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/03610470.2024.2389608

Reference40 articles.

1. Sequential Use of Nitrogen Compounds by Saccharomyces cerevisiae during Wine Fermentation: a Model Based on Kinetic and Regulation Characteristics of Nitrogen Permeases

2. Assessing the Mechanisms Responsible for Differences between Nitrogen Requirements of Saccharomyces cerevisiae Wine Yeasts in Alcoholic Fermentation

3. Genome-wide identification of the Fermentome; genes required for successful and timely completion of wine-like fermentation by Saccharomyces cerevisiae

4. Elucidation of the Role of Nitrogenous Wort Components in Yeast Fermentation

5. Free Amino Nitrogen in Brewing

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