Adaptability of the saccharomyces cerevisiae yeasts to wine fermentation conditions relies on their strong ability to consume nitrogen

HIGHLIGHTS

• who: Claire Brice et al. from the Centro Estudios en Ciencia y Tecnologı́a Alimentos (CECTA), FranceEditor: Joseph Schacherer, University of have published the article: Adaptability of the Saccharomyces cerevisiae yeasts to wine fermentation conditions relies on their strong ability to consume nitrogen, in the Journal: PLOS ONE | https://doi.org/10.1371/journal.pone [0192383]. February 12, 2018 of January/20,/2018
• what: The authors characterize this phenotype by the specific quantity of nitrogen consumed under oenological fermentation conditions using a new approach. The aim of this study was to determine the molecular mechanisms . . .
  

   

  

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