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Amino acids in wine after fermentation

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Both quantitative and qualitative differences in the utilization and release of assimilable nitrogen by two wine strains of Saccharomyces cerevisiae (cerevisiae and capensis) under different conditions of oxygen were observed. These differences were influenced by the presence of oxygen at the beginning of the fermentation, and by the strain of S cerevisiae. The release of some amino acids post‐fermentation may be the result of reoxidation of NAD(P)H in order to maintain a normal redox balance. Copyright © 2003 Society of Chemical Industry
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Keywords: amino acids; post‐fermentation; wine; yeast

Document Type: Research Article

Affiliations: Departamento de Microbiología, Facultad de Ciencias, Universidad de Córdoba, Campus Universitario de Rabanales, Edificio C-6, 14071 Córdoba, Spain

Publication date: June 1, 2003

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