Osmoadaptation of wine yeast (Saccharomyces cerevisiae) during Icewine fermentation leads to high levels of acetic acid
Aims Volatile acidity (VA) production along with gene expression patterns, encoding enzymes involved in both acetic acid production and utilization, were investigated to relate gene expression patterns to the production of undesired VA during Icewine fermentation. Methods and Results Icewine juice a...
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Veröffentlicht in: | Journal of applied microbiology 2018-06, Vol.124 (6), p.1506-1520 |
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Format: | Artikel |
Sprache: | eng |
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