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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Dades bibliogràfiques

Autor principal:	Carrau, Francisco (author)
Altres autors:	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)
Format:	article
Idioma:	anglès
Publicat:	2023
Matèries:	Hanseniaspora vineae Benzenoids metabolism Cell apoptosis Fermentation adaptations Flavour diversity Wine yeast BIOLOGÍA FERMENTACIÓN GENÉTICA HANSENIASPORA VINO LEVADURAS
Accés en línia:	https://hdl.handle.net/20.500.12008/52321
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