Impact of phenylalanine on Hanseniaspora vineae aroma metabolism during wine fermentation
María José Valera, Valentina Olivera, Gabriel Pérez‐Lucas, Eduardo Boido, Eduardo Dellacassa, Francisco Carrau
Topics & Concepts
WineAromaPhenylalanineMalolactic fermentationFermentationAroma of wineFood scienceFermentation in winemakingYeast in winemakingBiologyChemistryBiochemistryBacteriaYeastAmino acidLactic acidSaccharomyces cerevisiaeGeneticsFermentation and Sensory AnalysisBiochemical and biochemical processesPhytochemicals and Antioxidant Activities