The Importance of Yeasts on Fermentation Quality and Human Health-Promoting Compounds
Abstract
Non-Saccharomyces are important during wine fermentation once they influence wine composition. In the early stages of wine fermentation, and together with indigenous or commercial strains of Saccharomyces cerevisiae, non-Saccharomyces are able to transform grape-must sugars into ethanol, CO2, and other important secondary metabolites. A better understanding of yeast biochemistry will allow the selection of yeast strains that have defined...
Paper Details
Title
The Importance of Yeasts on Fermentation Quality and Human Health-Promoting Compounds
Published Date
May 31, 2019
Journal
Volume
5
Issue
2
Pages
46 - 46
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Notes
History