Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds

Author:

Beltran Gemma,Novo Maite,Guillamón José M.,Mas Albert,Rozès Nicolas

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference38 articles.

1. Composés azotés des moûts et vins;Aerny;Revue Suisse de Viticulture, Arboriculture et Horticulture,1996

2. Ethanol adaptation mechanisms in Saccharomyces cerevisiae;Alexandre;Biotechnology and Applied Biochemistry,1994

3. The effect of ethanol and specific growth rate on the lipid content and composition of Saccharomyces cerevisiae grown anaerobically in a chemostat;Arneborg;Yeast,1995

4. Saccharomyces cerevisiae cell fatty acid composition and release during fermentation without aeration and in absence of exogenous lipids;Bardi;International Journal of Food Microbiology,1999

5. Physiological properties and plasma membrane composition of Saccharomyces cerevisiae grown in sequential batch culture and in presence of surfactant;Benchekroun;Applied Microbiology and Biotechnology,1992

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