Impact of phenylalanine on Hanseniaspora vineae aroma metabolism during wine fermentation
Hanseniaspora vineae exhibits extraordinary positive oenological characteristics contributing to the aroma and texture of wines, especially by its ability to produce great concentrations of benzenoid and phenylpropanoid compounds compared with conventional Saccharomyces yeasts. Consequently, in prac...
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| Інші автори: | , , , , |
| Формат: | article |
| Мова: | Англійська |
| Опубліковано: |
2024
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| Предмети: | |
| Онлайн доступ: | https://hdl.handle.net/20.500.12381/5237 https://doi.org/10.1016/j.ijfoodmicro.2024.110631 |
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