Novel Wine Yeast for Improved Utilisation of Proline during Fermentation
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DOI: 10.3390/fermentation4010010
Abstract: 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… read more here.
Keywords: wine yeast; novel wine; proline; fermentation ... See more keywords