Modulating Wine Aromatic Amino Acid Catabolites by Using <i>Torulaspora delbrueckii</i> in Sequentially Inoculated Fermentations or <i>Saccharomyces cerevisiae</i> Alone.

Álvarez-Fernández, M Antonia; Carafa, Ilaria; Vrhovsek, Urska; Arapitsas, Panagiotis

Modulating Wine Aromatic Amino Acid Catabolites by Using Torulaspora delbrueckii in Sequentially Inoculated Fermentations or Saccharomyces cerevisiae Alone.

Álvarez-Fernández, M Antonia; Carafa, Ilaria; Vrhovsek, Urska; Arapitsas, Panagiotis.

Afiliação

Álvarez-Fernández MA; Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
Carafa I; Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, 38010 San Michele all'Adige, Italy.
Vrhovsek U; Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, 38010 San Michele all'Adige, Italy.
Arapitsas P; Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, 38010 San Michele all'Adige, Italy.

Microorganisms ; 8(9)2020 Sep 04.

Article em En | MEDLINE | ID: mdl-32899614