Metabolomic Comparison of Saccharomyces cerevisiae and the Cryotolerant Species S. bayanus var. uvarum and S. kudriavzevii during Wine Fermentation at Low Temperature

Open Access

Peer-reviewed

Research Article

María López-Malo,

Affiliations Departamento de Biotecnología de los Alimentos, Instituto de Agroquímica y Tecnología de los Alimentos (CSIC), Valencia, Spain, Biotecnologia Enològica, Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, Tarragona, Spain
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Amparo Querol,

Affiliation Departamento de Biotecnología de los Alimentos, Instituto de Agroquímica y Tecnología de los Alimentos (CSIC), Valencia, Spain
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José Manuel Guillamon

* E-mail: guillamon@iata.csic.es

Affiliation Departamento de Biotecnología de los Alimentos, Instituto de Agroquímica y Tecnología de los Alimentos (CSIC), Valencia, Spain
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Saccharomyces cerevisiae
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Carbohydrate metabolism
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Fermentation
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Metabolites
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Wine
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Yeast
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Metabolomics
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Fructoses
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