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Filtering by: Creator Evans, Gary R. Academic Affiliation Food Science and Technology Contributor Bakalisnky, Alan T.

Nutritional and Genetic Aspects of Sulfite Excretion During Fermentation by Wine Strains of Saccharomyces cerevisiae

Creator:

Alessandri, María P.

Abstract:

Reductive sulfate assimilation, the biological process by which sulfur-containing amino acids and key derivatives are synthesized from sulfate, is broadly shared among bacteria, fungi, and plants. It is the major, if not sole source of methionine and cysteine for Saccharomyces cerevisiae during wine fermentation. Two obligate intermediates formed in the...

Resource Type:

Masters Thesis

Full Text:

Grapegrower and Winemaker 478 (2003): 73-79. Britz, T. J., and R. P. Tracey. "The combination effect of pH