(1)H NMR-based metabolomic approach for understanding the fermentation behaviors of wine yeast strains

(1)H NMR spectroscopy coupled with multivariate statistical analysis was used for the first time to investigate metabolic changes in musts during alcoholic fermentation and wines during aging. Three Saccharomyces cerevisiae yeast strains (RC-212, KIV-1116, and KUBY-501) were also evaluated for their...

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Veröffentlicht in:	Analytical chemistry (Washington) 2009-02, Vol.81 (3), p.1137-1145
Hauptverfasser:	Son, Hong-Seok, Hwang, Geum-Sook, Kim, Ki Myong, Kim, Eun-Young, van den Berg, Frans, Park, Won-Mok, Lee, Cherl-Ho, Hong, Young-Shick
Format:	Artikel
Sprache:	eng
Schlagworte:	Discriminant Analysis Fermentation Magnetic Resonance Spectroscopy Saccharomyces cerevisiae - chemistry Saccharomyces cerevisiae - metabolism Saccharomyces cerevisiae Proteins - metabolism Time Factors Wine
Online-Zugang:	Volltext
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