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

被引：72

作者：

Valero, E ^{[1
]}

Millán, C ^{[1
]}

Ortega, JM ^{[1
]}

Mauricio, JC ^{[1
]}

机构：

[1] Univ Cordoba, Fac Ciencias, Dept Microbiol, Cordoba 14071, Spain

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2003年 / 83卷 / 08期

关键词：

amino acids; post-fermentation; wine; yeast;

D O I：

10.1002/jsfa.1417

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Both quantitative and qualitative differences in the utilization and release of assimilable nitrogen by two wine strains of Saccharomyces cerevisiae (cerevisiae and capensis) under different conditions of oxygen were observed. These differences were influenced by the presence of oxygen at the beginning of the fermentation, and by the strain of S cerevisiae. The release of some amino acids post-fermentation may be the result of reoxidation of NAD(P) H in order to maintain a normal redox balance. (C) 2003 Society of Chemical Industry.

引用

页码：830 / 835

页数：6

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