Concentration of amino acids in wine after the end of fermentation by Saccharomyces cerevisiae strains

Changes in the activity of the general a

Changes in the activity of the general amino acid permease from Saccharomyces cerevisiae var. ellipsoideus during fermentation

✍ R. Lglesias; J. M. Ferreras; F. J. Arias; R. Muñoz; T. Girbès 📂 Article 📅 1990 🏛 John Wiley and Sons 🌐 English ⚖ 250 KB 👁 2 views

The evolution of the activity of the general amino acid permease and ethanol and glucose concentrations in t h e medium were studied in a mild fermentation process carried out by a wine strain of Saccharomyces cerevisiae var. ellipsoideus isolated from grape musts in spontaneous fermentation. The ce