Contribution of non‐ Saccharomyces yeasts to increase glutathione concentration in wine
Author:
Affiliation:
1. Department of Biotechnology University of Verona Verona 37134 Italy
Funder
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Publisher
Wiley
Subject
Horticulture
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ajgw.12473
Reference25 articles.
1. Contribution of non-Saccharomyces yeasts to wine volatile and sensory diversity: A study on Lachancea thermotolerans, Metschnikowia spp. and Starmerella bacillaris strains isolated in Italy
2. Exploring the diversity of a collection of native non-Saccharomyces yeasts to develop co-starter cultures for winemaking
3. A multi-phase approach to select new wine yeast strains with enhanced fermentative fitness and glutathione production
4. Dehydration stress responses of yeasts Torulaspora delbrueckii, Metschnikowia pulcherrima and Lachancea thermotolerans: Effects of glutathione and trehalose biosynthesis
5. High-glutathione producing yeasts obtained by genetic improvement strategies: a focus on adaptive evolution approaches for novel wine strains
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