Modulating Wine Aromatic Amino Acid Catabolites by Using <i>Torulaspora delbrueckii</i> in Sequentially Inoculated Fermentations or <i>Saccharomyces cerevisiae</i> Alone
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 (tryptoph...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-09-01
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| Series: | Microorganisms |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2607/8/9/1349 |