Basal catalase activity and high glutathione levels influence the performance of non-Saccharomyces active dry wine yeasts
Max Torrellas, Nicolás Rozés, Agustı́n Aranda, Emilia Matallana
Topics & Concepts
WineFood scienceCatalaseYeastSaccharomyces cerevisiaeBiologySaccharomycesGlutathioneOxidative stressFermentationChemistryBiochemistryEnzymeFermentation and Sensory AnalysisFungal and yeast genetics researchHorticultural and Viticultural Research