Pre-fermentative supplementation of fatty acids alters the metabolic activity of wine yeasts

Volume: 121, Pages: 835 - 844
Published: Jul 1, 2019
Abstract
Fatty acids play important roles in the maintenance of cell membrane, viability and overall metabolism of wine yeasts (particularly Saccharomyces cerevisiae) during adverse winemaking conditions. We previously showed that linoleic acid supplementation markedly affect aroma compound production of S. cerevisiae wine strains. However, very little is known about how other commonly found fatty acids in grape juice modulate the growth and metabolism...
Paper Details
Title
Pre-fermentative supplementation of fatty acids alters the metabolic activity of wine yeasts
Published Date
Jul 1, 2019
Volume
121
Pages
835 - 844
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