Differences in the management of intracellular redox state between wine yeast species dictate their fermentation performances and metabolite production
Viwe Tyibilika, Mathabatha Evodia Setati, Audrey Bloem, Benoit Divol, Carole Camarasa
Topics & Concepts
Torulaspora delbrueckiiFermentationYeastNAD+ kinaseBiochemistryBiologyWineKluyveromycesKluyveromyces marxianusEthanol fermentationSaccharomyces cerevisiaeFermentation in winemakingGlycerolRedoxSaccharomycesFood scienceChemistryEnzymeOrganic chemistryFermentation and Sensory AnalysisFungal and yeast genetics researchTea Polyphenols and Effects