Yeast biodiversity in Slovenian wine regions: case amino acids in spontaneous and induced fermentations of Malvasia
2009
Raspor, P.I. | Zagorc, T.I. | Povhe-Jemec, K.R. | Cadez, N.J., Biotechnical Faculty, Ljubljana (Slovenia). Food Science and Technology Department
Microbial biodiversity can also be reflected in final product composition. The work described in this paper investigates the differences in amino acids composition of 14 Malvasia musts/wines fermented with local and commercial starter yeasts, comparing all to the spontaneous fermentation of must of the same origin. We tried to ascertain whether the changes were dependent upon different initiations of fermentations. A comparative study of free and total amino acids evolution was prepared.
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