Modulating Wine Aromatic Amino Acid Catabolites by Using
bitter taste
chardonnay
nitrogen metabolism
non-Saccharomyces yeast
pinot gris
sulfonation
tyrosol
wine atypical aging
winemaking
Journal
Microorganisms
ISSN: 2076-2607
Titre abrégé: Microorganisms
Pays: Switzerland
ID NLM: 101625893
Informations de publication
Date de publication:
04 Sep 2020
04 Sep 2020
Historique:
received:
25
08
2020
accepted:
02
09
2020
entrez:
9
9
2020
pubmed:
10
9
2020
medline:
10
9
2020
Statut:
epublish
Résumé
Yeasts are the key microorganisms that transform grape juice into wine, and nitrogen is an essential nutrient able to affect yeast cell growth, fermentation kinetics and wine quality. In this work, we focused on the intra- and extracellular metabolomic changes of three aromatic amino acids (tryptophan, tyrosine, and phenylalanine) during alcoholic fermentation of two grape musts by two
Identifiants
pubmed: 32899614
pii: microorganisms8091349
doi: 10.3390/microorganisms8091349
pmc: PMC7565473
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Ministerio de Economía, Industria y Competitividad, Gobierno de España
ID : Project AGL 2016-77505-C3-2R
Organisme : Ministerio de Economía, Industria y Competitividad, Gobierno de España
ID : EEBB-I-18-12857
Organisme : Provincia Autonoma di Trento
ID : ADP 2016
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