Influence des conditions de culture sur la fraction lipidique de differentes especes de levures associees a la vinification.
1993
Mauricio J.C. | Ortega J.M. | Rozes N. | Larue F.
The content of neutral lipids and relative amounts of free fatty acids in the cell walls and within the cells are affected by conditions of fermentation (semi-aerobic and semi-anaerobic) in nine wine yeasts tested. The yeast species may be distinguished by their intracellular fatty acid composition. Analysis of cell wall fatty acids and the cellular contents of squalen, ergosterol and sterol esters may help to differentiate between strains of the same species.
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