Modulating Wine Aromatic Amino Acid Catabolites by Using Torulaspora delbrueckii in Sequentially Inoculated Fermentations or Saccharomyces cerevisiae Alone
MA Álvarez-Fernández, I Carafa, U Vrhovsek… - Microorganisms, 2020 - mdpi.com
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 …
essential nutrient able to affect yeast cell growth, fermentation kinetics and wine quality. In …
LC–MS-Based Metabolomics Discriminates Premium from Standard Chilean cv. Cabernet Sauvignon Wines from Different Valleys
V Sáez, D Schober, Á González, P Arapitsas - Metabolites, 2021 - mdpi.com
Cabernet Sauvignon grapes in Chile, mainly grown between the 30° S and 36° S, account
for more than 30% of Chilean wine production, and yield wines with different characteristics …
for more than 30% of Chilean wine production, and yield wines with different characteristics …