Thiamine and Biotin: Relevance in the Production of Volatile and Non-Volatile Compounds during <i>Saccharomyces cerevisiae</i> Alcoholic Fermentation in Synthetic Grape Must.

Evers, Marie Sarah; Roullier-Gall, Chloé; Morge, Christophe; Sparrow, Celine; Gobert, Antoine; Vichi, Stefania; Alexandre, Hervé

Thiamine and Biotin: Relevance in the Production of Volatile and Non-Volatile Compounds during Saccharomyces cerevisiae Alcoholic Fermentation in Synthetic Grape Must.

Evers, Marie Sarah; Roullier-Gall, Chloé; Morge, Christophe; Sparrow, Celine; Gobert, Antoine; Vichi, Stefania; Alexandre, Hervé.

Afiliação

Evers MS; Institut Universitaire de la Vigne et du Vin Jules Guyot, UMR PAM, Université de Bourgogne, 2 Rue Claude Ladrey, 21000 Dijon, France.
Roullier-Gall C; Sofralab SAS, 79 Avenue Alfred Anatole Thévenet, 51530 Magenta, France.
Morge C; Institut Universitaire de la Vigne et du Vin Jules Guyot, UMR PAM, Université de Bourgogne, 2 Rue Claude Ladrey, 21000 Dijon, France.
Sparrow C; Sofralab SAS, 79 Avenue Alfred Anatole Thévenet, 51530 Magenta, France.
Gobert A; Sofralab SAS, 79 Avenue Alfred Anatole Thévenet, 51530 Magenta, France.
Vichi S; Sofralab SAS, 79 Avenue Alfred Anatole Thévenet, 51530 Magenta, France.
Alexandre H; Food Science and Gastronomy Department, University of Barcelona, Nutrition, INSA (Institut de Recerca en Nutricio I Seguretat Alimentaria), 08921 Santa Coloma de Gramenet, Spain.

Foods ; 12(5)2023 Feb 24.

Article em En | MEDLINE | ID: mdl-36900489

Palavras-chave

Saccharomyces cerevisiae; alcoholic fermentation; biotin; metabolomics; thiamine; vitamins; volatiles; wine

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2023 Tipo de documento: Article

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2023 Tipo de documento: Article