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Flor Yeast: New Perspectives Beyond Wine Aging
(Giuseppe Spano, 2016)
The most important dogma in white-wine production is the preservation of the wine
aroma and the limitation of the oxidative action of oxygen. In contrast, the aging of
Sherry and Sherry-like wines is an aerobic process ...
Metabolic Changes by Wine Flor-Yeasts with Gluconic Acid as the Sole Carbon Source
(MDPI, 2021)
Gluconic acid consumption under controlled conditions by a Saccharomyces cerevisiae flor yeast was studied in artificial media. Gluconic acid was the sole carbon source and the compounds derived from this metabolism were ...