A consortium of different Saccharomyces species enhances the content of bioactive tryptophan-derived compounds in wine fermentations
Keywords
Yeast consortium
S. cerevisiae
S. uvarum
S. eubayanus
Aromatic amino acid metabolism
Indolic compounds
Melatonin
Serotonin
3-indoleacetic acid
Wine aroma
Data availability
No data was used for the research described in the article.
© 2024 The Authors. Published by Elsevier B.V.
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