The impact of single amino acids on growth and volatile aroma production by Saccharomyces cerevisiae strains

Nitrogen availability and utilization by Saccharomyces cerevisiae significantly influence fermentation kinetics and the production of volatile compounds important for wine aroma. Amino acids are the most important nitrogen source and have been classified based on how well they support growth. This s...

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Bibliographic Details
Main Author: Fairbairn, Samantha (author)
Other Authors: McKinnon, Alexander (author), Musarurwa, Hannibal T. (author), Ferreira, António C. (author), Bauer, Florian F. (author)
Format: article
Language:eng
Published: 2018
Subjects:
Amino acids
Nitrogen
Wine yeast
Growth kinetics
Wine aroma
Online Access:http://hdl.handle.net/10400.14/25964
Country:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/25964

Internet

http://hdl.handle.net/10400.14/25964

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