6533b7ddfe1ef96bd127473b

RESEARCH PRODUCT

A comparative study of the wine fermentation performance of Saccharomyces paradoxus under different nitrogen concentrations and glucose/fructose ratios

I. LucillaAmparo QuerolEladio BarrioFrancisco Noé Arroyo-lópezK. Huić-babićSandi OrlićSandi Orlić

subject

WineFermentation in winemakingbiologychemistry.chemical_elementFructoseGeneral Medicinebiology.organism_classificationApplied Microbiology and BiotechnologyNitrogenYeastchemistry.chemical_compoundchemistryBiochemistrySaccharomyces paradoxusFermentationFood scienceBiotechnologyWinemaking

description

8 pages, 1 figure, 4 tables.-- Online version published: May 2009.-- The definitive version is available at www3.interscience.wiley.com

https://doi.org/10.1111/j.1365-2672.2009.04406.x