A time course metabolism comparison among Saccharomyces cerevisiae, S. uvarum and S. kudriavzevii species in wine fermentation
Romain Minebois, Roberto Pérez‐Torrado, Amparo Querol
Topics & Concepts
FermentationBiochemistryFermentation in winemakingFusel alcoholYeastExtracellularSaccharomyces cerevisiaeWineErythritolWinemakingGlycerolBiologyMetabolismChemistryFood scienceFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPlant biochemistry and biosynthesis