Novel Wine Yeast for Improved Utilisation of Proline during Fermentation

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...

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Bibliographic Details
Main Authors: Danfeng Long, Kerry L. Wilkinson, Dennis K. Taylor, Vladimir Jiranek
Format: Article
Language:English
Published: MDPI AG 2018-02-01
Series:Fermentation
Subjects:
proline
nitrogen
wine fermentation
yeast
Online Access:http://www.mdpi.com/2311-5637/4/1/10

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