Nitrogenous Compound Utilization and Production of Volatile Organic Compounds among Commercial Wine Yeasts Highlight Strain-Specific Metabolic Diversity
W. T. Scott, O. van Mastrigt, D. E. Block, R. A. Notebaart, E. J. Smid
This study examines how nitrogen utilization by commercial wine yeast strains affects volatile organic compound production, revealing strain-specific metabolic differences and correlations between nitrogen use and aroma compound formation.
bioRxiv · Mar 29, 2021Microbiology