Different Nitrogen Consumption Patterns in Low Temperature Fermentations in the Wine Yeast <i>Saccharomyces cerevisiae</i>

Different Nitrogen Consumption Patterns in Low Temperature Fermentations in the Wine Yeast <i>Saccharomyces cerevisiae</i>

Nowadays, the wine industry carries out fermentations at low temperatures because this oenological practice clearly improves the aromatic complexity of the final wines. In addition, nitrogen content of the must also influences the quality of the wine. In this study, we carried out a phenotypic and f...

Full description

Bibliographic Details
Main Authors: Estéfani García-Ríos, Judit Pardo, Ying Su, José Manuel Guillamón
Format: Article
Language:English
Published: MDPI AG 2024-08-01
Series:Foods
Subjects:
low temperature
<i>Saccharomyces</i>
cell growth
fermentation rate
alcoholic fermentation
nitrogen preference
Online Access:https://www.mdpi.com/2304-8158/13/16/2522

Internet

https://www.mdpi.com/2304-8158/13/16/2522

Similar Items