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The impact of single amino acids on growth and volatile aroma production by Saccharomyces cerevisiae strains
(Frontiers Media, 2017)
Nitrogen availability and utilization by Saccharomyces cerevisiae significantly influence fermentation kinetics and the production of volatile compounds important for wine aroma. Amino acids are the most important nitrogen ...
Modelling the sensory space of varietal wines : mining of large, unstructured text data and visualisation of style patterns
(Nature Publishing Group, 2018)
The increasingly large volumes of publicly available sensory descriptions of wine raises the question whether this source of data can be mined to extract meaningful domain-specific information about the sensory properties ...