Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 83, Issue 8, Pages 830-835Publisher
JOHN WILEY & SONS LTD
DOI: 10.1002/jsfa.1417
Keywords
amino acids; post-fermentation; wine; yeast
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Both quantitative and qualitative differences in the utilization and release of assimilable nitrogen by two wine strains of Saccharomyces cerevisiae (cerevisiae and capensis) under different conditions of oxygen were observed. These differences were influenced by the presence of oxygen at the beginning of the fermentation, and by the strain of S cerevisiae. The release of some amino acids post-fermentation may be the result of reoxidation of NAD(P) H in order to maintain a normal redox balance. (C) 2003 Society of Chemical Industry.
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