TY  - JOUR
AU  - Vicente Sánchez, Javier
AU  - Kiene, Florian
AU  - Fracassetti, Daniela
AU  - De Noni, Ivano
AU  - Shemehen, R. V.
AU  - Tarasov, Andrii V.
AU  - Dobrydnev, Alexey V.
AU  - Marquina Díaz, Domingo
AU  - Santos de la Sen, Antonio
AU  - Rauhut, Doris
AU  - Belda Aguilar, Ignacio
AU  - Ruiz Ruiz, Javier
PY  - 2024
DO  - 10.1016/j.ijfoodmicro.2024.110858
SN  - 0168-1605
UR  - https://hdl.handle.net/20.500.14352/112208
T2  - International Journal of Food Microbiology
AB  - The aromatic profile of wine determines its overall final quality, and among the volatile molecules that define it, varietal thiols are responsible for shaping the distinctive character of certain wine varieties. In grape must, these thiols are...
LA  - eng
PB  - Elsevier
KW  - Thiols
KW  - Thiol precursors
KW  - Fermentation
KW  - Wine yeasts
KW  - Non-Saccharomyces
TI  - Precursors consumption preferences and thiol release capacity of the wine yeasts Saccharomyces cerevisiae, Torulaspora delbrueckii, and Lachancea thermotolerans.
TY  - journal article
VL  - 425
ER  -