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Nitrogenous Compound Utilization and Production of Volatile Organic Compounds among Commercial Wine Yeasts Highlight Strain-Specific Metabolic Diversity

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第一作者： Scott, William T., Jr.

作者： Scott, William T., Jr. ^[1] ; van Mastrigt, Oscar ; Block, David E. ; Notebaart, Richard A. ; Smid, Eddy J.

作者单位： Wageningen Univ & Res ^[1]

关键词 volatile organic compounds HS-SPME/GC-MS Saccharomyces cerevisiae fermentation wine metabolic modeling SACCHAROMYCES-CEREVISIAE AMINO-ACID CATABOLITE REPRESSION AROMATIC COMPOSITION FERMENTATIVE AROMAS ESTER PRODUCTION KINETIC-MODEL MUSTS EXPRESSION AMMONIUM

发布时间 2023-09-01

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2021年9卷1期

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Nitrogenous Compound Utilization and Production of Volatile Organic Compounds among Commercial Wine Yeasts Highlight Strain-Specific Metabolic Diversity

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Nitrogenous Compound Utilization and Production of Volatile Organic Compounds among Commercial Wine Yeasts Highlight Strain-Specific Metabolic Diversity

Microbiology Spectrum

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Microbiology Spectrum

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