Nitrogen addition influences formation of aroma compounds, volatile acidity and ethanol in nitrogen deficient media fermented by Saccharomyces cerevisiae wine strains.

Nitrogen addition influences formation of aroma compounds, volatile acidity and ethanol in nitrogen deficient media fermented by Saccharomyces cerevisiae wine strains.

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http://www.wikidata.org/entity/Q45924795
Phenotypic and metabolic traits of commercial Saccharomyces cerevisiae yeastsSaccharomyces cerevisiae mitochondria are required for optimal attractiveness to Drosophila melanogasterA Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety.The impact of acetate metabolism on yeast fermentative performance and wine quality: reduction of volatile acidity of grape musts and wines.Responses of Saccharomyces cerevisiae to nitrogen starvation in wine alcoholic fermentation.Killer activity of Saccharomyces cerevisiae strains: partial characterization and strategies to improve the biocontrol efficacy in winemaking.Metabolic responses of Saccharomyces cerevisiae to valine and ammonium pulses during four-stage continuous wine fermentations.Divergence in wine characteristics produced by wild and domesticated strains of Saccharomyces cerevisiae.Metschnikowia pulcherrima Influences the Expression of Genes Involved in PDH Bypass and Glyceropyruvic Fermentation in Saccharomyces cerevisiaeAcetic acid and acidification accelerate chronological and replicative aging in yeast.Study of the effect of vintage, maturity degree, and irrigation on the amino acid and biogenic amine content of a white wine from the Verdejo variety.Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile.The Impact of Single Amino Acids on Growth and Volatile Aroma Production by Saccharomyces cerevisiae Strains.Physiology, ecology and industrial applications of aroma formation in yeast.
P2860

Nitrogen addition influences formation of aroma compounds, volatile acidity and ethanol in nitrogen deficient media fermented by Saccharomyces cerevisiae wine strains.

Item
http://www.wikidata.org/entity/Q45924795
description
2009 nî lūn-bûn
@nan
2009年の論文
@ja
2009年学术文章
@wuu
2009年学术文章
@zh
2009年学术文章
@zh-cn
2009年学术文章
@zh-hans
2009年学术文章
@zh-my
2009年学术文章
@zh-sg
2009年學術文章
@yue
2009年學術文章
@zh-hant
name
Nitrogen addition influences f ...... myces cerevisiae wine strains.
@en
Nitrogen addition influences f ...... myces cerevisiae wine strains.
@nl
type
label
Nitrogen addition influences f ...... myces cerevisiae wine strains.
@en
Nitrogen addition influences f ...... myces cerevisiae wine strains.
@nl
prefLabel
Nitrogen addition influences f ...... myces cerevisiae wine strains.
@en
Nitrogen addition influences f ...... myces cerevisiae wine strains.
@nl
P1433
P1476
P2093
P304
P31
P356
P433
P478
P50
P577
P5875
P698
P921
P356
P1433
P1476
Nitrogen addition influences f ...... myces cerevisiae wine strains.
@en
P2093
P304
P31
P356
10.1016/J.JBIOSC.2009.02.017
P433
P478
P50
P577
P5875
P698
P921