Work

Influence of Single Nitrogen Compounds on Growth and Fermentation Performance ofStarmerella bacillarisandSaccharomyces cerevisiaeduring Alcoholic Fermentation

Year: 2020

Type: article

Abstract: Mixed fermentations combining non-Saccharomycesand S. cerevisiae strains are increasingly implemented in the wine sector, as they offer promising opportunities to diversify the flavor profile of end products. However, competition for nutrients between species can cause fermentation problems, which is a severe hindrance to the development of these approaches.

Source: Applied and Environmental Microbiology

DOI: 10.1128/aem.02485-20

Authors: Vasileios Englezos, Luca Cocolin, Kalliopi Rantsiou, Anne Ortiz-Julien, Audrey Bloem, Pauline Seguinot, Carole Camarasa

Institutions: University of Turin, Lallemand (France), Institut Agro Montpellier, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement, Sciences pour L’Œnologie

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

OpenAlex ID: W3093374992

FWCI: 0.93

Cites: 48

Cited by: 16

Related to: 10