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Biology and physiology of Hanseniaspora vineae: metabolic diversity and increase flavour complexity for food fermentation

Apiculate yeasts belonging to the genus Hanseniaspora are predominant on grapes and other fruits. While some species, such as Hanseniaspora uvarum, are well known for their abundant presence in fruits, they are generally characterized by their detrimental effect on fermentation quality because the e...

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Hlavní autor: Carrau, Francisco (author)
Další autoři: Dellacassa, Eduardo (author), Boido, Eduardo (author), Medina, Karina (author), Valera, María José (author), Fariña, Laura (author), Perez, Gabriel (author), Martin, Valentina (author), Álvarez-Valín, Fernando (author), Balestrazzi, Lucía (author)
Médium: article
Jazyk:angličtina
Vydáno: 2023
Témata:
Hanseniaspora vineae
Benzenoids metabolism
Cell apoptosis
Fermentation adaptations
Flavour diversity
Wine yeast
BIOLOGÍA
FERMENTACIÓN
GENÉTICA
HANSENIASPORA
VINO
LEVADURAS
On-line přístup:https://hdl.handle.net/20.500.12008/52321
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