Analysis of the NCR Mechanisms in Hanseniaspora vineae and Saccharomyces cerevisiae During Winemaking

Analysis of the NCR Mechanisms in Hanseniaspora vineae and Saccharomyces cerevisiae During Winemaking

There is increasing interest in the use of non-Saccharomyces yeasts in winemaking due to their positive attributes. The non-Saccharomyces yeast Hanseniaspora vineae is an apiculate yeast that has been associated with the production of wine with good fermentation capacity and an increase in aromatic...

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Bibliographic Details
Main Authors: Jessica Lleixà, Valentina Martín, Facundo Giorello, Maria C. Portillo, Francisco Carrau, Gemma Beltran, Albert Mas
Format: Article
Language:English
Published: Frontiers Media S.A. 2019-01-01
Series:Frontiers in Genetics
Subjects:
non-Saccharomyces
yeast assimilable nitrogen
nitrogen consumption
alcoholic fermentation
amino acids
Online Access:https://www.frontiersin.org/article/10.3389/fgene.2018.00747/full

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