Generation of a Non-Transgenic Genetically Improved Yeast Strain for Wine Production from Nitrogen-Deficient Musts

Autor: María E. López, Santiago Sari, Verónica García, Fernanda Cepeda, Cristian Araneda, Raúl Andrés Cuello, Eduardo I. Kessi-Pérez, María Cecilia Rojo, Mariana Combina, Claudio Martínez, Omayra Aguilera, Iván Ciklic, Jennifer Molinet

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Microorganisms, Vol 8, Iss 1194, p 1194 (2020)
Microorganisms
Volume 8
Issue 8
Microorganisms 8 (8) : 1194. (2020)
INTA Digital (INTA)
Instituto Nacional de Tecnología Agropecuaria
instacron:INTA

The yeast Saccharomyces cerevisiae is the main species responsible for the process that involves the transformation of grape must into wine, with the initial nitrogen in the grape must being vital for it. One of the main problems in the wine industry

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eac0675c818aeea06de5345c3accdabe
https://www.mdpi.com/2076-2607/8/8/1194