Novel Wine Yeast for Improved Utilisation of Proline during Fermentation
Proline is the predominant amino acid in grape juice, but it is poorly assimilated by wine yeast under the anaerobic conditions typical of most fermentations. Exploiting the abundance of this naturally occurring nitrogen source to overcome the need for nitrogen supplementation and/or the risk of stu...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2018-02-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | http://www.mdpi.com/2311-5637/4/1/10 |