Characterization of the Nitrogen Compounds Released during Yeast Autolysis in a Model Wine System
Author:
Affiliation:
1. Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva 3, 28006-Madrid, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf991047a
Reference23 articles.
1. Induced autolysis ofSaccharomyces cerevisiae: Morphological effects, rheological effects, and dynamics of accumulation of extracellular hydrolysis products
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4. Bitter taste of enzymic hydrolysates of casein
5. Alteration of cell wall structure in Saccharomyces cerevisiae and Saccharomyces bayanus during autolysis
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