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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Bibliographic Details

Main Author:	Valera, María José (author)
Other Authors:	Olivera, Valentina (author), Perez, Gabriel (author), Boido, Eduardo (author), Dellacassa, Eduardo (author), Carrau, Francisco (author)
Format:	article
Language:	English
Published:	2024
Subjects:	Non-saccharomyces Fermentation Mixed cultures Benzenoids Phenylpropanoids Assimilable nitrogen Ingeniería y Tecnología Otras Ingenierías y Tecnologías Alimentos y Bebidas
Online Access:	https://hdl.handle.net/20.500.12381/5237 https://doi.org/10.1016/j.ijfoodmicro.2024.110631
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