Nitrogen Preferences during Alcoholic Fermentation of Different Non-<i>Saccharomyces</i> Yeasts of Oenological Interest

Nitrogen Preferences during Alcoholic Fermentation of Different Non-<i>Saccharomyces</i> Yeasts of Oenological Interest

Non-<i>Saccharomyces</i> yeasts have long been considered spoilage microorganisms. Currently, oenological interest in those species is increasing, mostly due to their positive contribution to wine quality. In this work, the fermentative capacity and nitrogen consumption of several non-&l...

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Bibliographic Details
Main Authors: Helena Roca-Mesa, Sonia Sendra, Albert Mas, Gemma Beltran, María-Jesús Torija
Format: Article
Language:English
Published: MDPI AG 2020-01-01
Series:Microorganisms
Subjects:
wine fermentation
<i>torulaspora delbrueckii</i>
<i>lachancea thermotolerans</i>
<i>starmerella bacillaris</i>
<i>hanseniaspora uvarum</i>
<i>metschnikowia pulcherrima</i>
amino acids
ammonium
Online Access:https://www.mdpi.com/2076-2607/8/2/157

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