The riboflavin metabolism in four saccharomyces cerevisiae wine strains: assessment in oenological condition and potential implications with the light-struck taste

HIGHLIGHTS

• who: Alessandra Di Canito et al. from the Department of Food, Environmental and Nutritional Sciences (DeFENS), Universitu00e0 degli Studi Milano, Via GCeloria, Milan, Italy have published the article: The Riboflavin Metabolism in Four Saccharomyces cerevisiae Wine Strains: Assessment in Oenological Condition and Potential Implications with the Light-Struck Taste, in the Journal: (JOURNAL)
• what: Since metabolic pathways can be strongly influenced by nutrient availability, this study aimed at assessing how the presence/absence of RF in the growth medium can affect the metabolism of RF and its derivatives in S. cerevisiae wine strains. The authors . . .
  

   

  

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