Now showing items 1-3 of 3
Biosynthesis of levan, a bacterial extracellular polysaccharide, in the yeast Saccharomyces cerevisiae
Levans are fructose polymers synthesized by a broad range of micro-organisms and a limited number of plant species as non-structural storage carbohydrates. In microbes, these polymers contribute to the formation of the ...
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 ...