Synthesis of aroma compounds as a function of different nitrogen sources in fermentations using non-saccharomyces wine yeasts

HIGHLIGHTS

• who: Jennifer Badura et al. from the Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse, Geisenheim, Germany have published the article: Synthesis of Aroma Compounds as a Function of Different Nitrogen Sources in Fermentations Using Non-Saccharomyces Wine Yeasts, in the Journal: Microorganisms 2023, 14 of /2023/
• what: The authors report on the differential uptake preferences for amino acids with uvarum displaying the most rapid uptake of most amino acids. This study shows how the uptake of specific amino acids contributes to the synthesis of aroma compounds in fermentations using different The . . .
  

   

  

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