Comparing the Effects of Different Unsaturated Fatty Acids on Fermentation Performance of Saccharomy...
Comparing the Effects of Different Unsaturated Fatty Acids on Fermentation Performance of Saccharomyces cerevisiae and Aroma Compounds during Red Wine Fermentation
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Publisher
Switzerland: MDPI AG
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Language
English
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Publisher
Switzerland: MDPI AG
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To understand the individual enological function of different unsaturated fatty acids (UFAs), the separated effects of three different UFAs, linoleic acid (LA), oleic acid (OA), and α-linolenic acid (ALA), on yeast fermentation and aroma compounds were investigated in the alcoholic fermentation of Cabernet Sauvignon wine. The results showed that, b...
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Full title
Comparing the Effects of Different Unsaturated Fatty Acids on Fermentation Performance of Saccharomyces cerevisiae and Aroma Compounds during Red Wine Fermentation
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TN_cdi_doaj_primary_oai_doaj_org_article_4173a4bba27e44a5871955d9470e7199
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_4173a4bba27e44a5871955d9470e7199
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ISSN
1420-3049
E-ISSN
1420-3049
DOI
10.3390/molecules24030538
