Nitrogen metabolism in three non-conventional wine yeast species: A tool to modulate wine aroma profiles
Author:
Funder
SAS
Stellenbosch University
Publisher
Elsevier BV
Subject
Microbiology,Food Science
Reference33 articles.
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4. Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking;Ciani;FEMS Yeast Res.,2010
5. Metabolic responses of Saccharomyces cerevisiae to valine and ammonium pulses during four-stage continuous wine fermentations;Clement;Appl. Environ. Microbiol.,2013
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