MicrobiologyJournal of BiotechnologyPeer-reviewed
Up-regulation of Retrograde Response in yeast increases glycerol and reduces ethanol during wine fermentation
Víctor Garrigós, Beatriz Vallejo, Esperanza Mollà-Martí…·Agustín Aranda
This study shows that deleting MKS1 in yeast increases glycerol and reduces ethanol during wine fermentation without increasing volatile acidity, but slows fermentation kinetics.
12 citations