ArticleMicrobial biotechnology2017
Quantitative
Article in Microbial biotechnology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
15 citing papers in PubMed, 58 citations in OpenAlex.
- Combined Isotopic Tracer and Modelling Approach Reveals Differences in Nitrogen Metabolism in S. cerevisiae, S. uvarum and S. kudriavzevii Species.Microbial biotechnology · 2025Article
- Microbiome-volatile metabolome analysis reveals aroma regulation driven by microbial niche competition in Jinggang honey pomelo wine.Frontiers in microbiology · 2025Article
- Endogenous COMicroorganisms · 2023Article
- The growth and metabolome of Saccharomyces uvarum in wine fermentations are strongly influenced by the route of nitrogen assimilation.Journal of industrial microbiology & biotechnology · 2023Article
- Insights into the transcriptional regulation of poorly characterized alcohol acetyltransferase-encoding genes (HgAATs) shed light into the production of acetate esters in the wine yeast Hanseniaspora guilliermondii.FEMS yeast research · 2023Article
- Truth in wine yeast.Microbial biotechnology · 2022Review
- Maturation of Moristel in Different Vineyards: Amino Acid and Aroma Composition ofFoods (Basel, Switzerland) · 2022Article
- The Timing of Nitrogen Addition Impacts Yeast Genes Expression and the Production of Aroma Compounds During Wine Fermentation.Frontiers in microbiology · 2022Article
- Nitrogenous Compound Utilization and Production of Volatile Organic Compounds among Commercial Wine Yeasts Highlight Strain-Specific Metabolic Diversity.Microbiology spectrum · 2021Article
- How to modulate the formation of negative volatile sulfur compounds during wine fermentation?FEMS yeast research · 2021Review
- Isotopic Tracers Unveil Distinct Fates for Nitrogen Sources during Wine Fermentation with Two Non-Microorganisms · 2020Article
- Impact of Nutrient Availability on the Fermentation and Production of Aroma Compounds Under Sequential Inoculation WithFrontiers in microbiology · 2020Article
- Altered Fermentation Performances, Growth, and Metabolic Footprints Reveal Competition for Nutrients between Yeast Species Inoculated in Synthetic Grape Juice-Like Medium.Frontiers in microbiology · 2018Article
- Wine secondary aroma: understanding yeast production of higher alcohols.Microbial biotechnology · 2017Article
- QuantitativeMicrobial biotechnology · 2017Article
Corrections and comments
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Authors and funding
8 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Nitrogen and lipids are key nutrients of grape must that influence the production of fermentative aromas by wine yeast, and we have previously shown that a strong interaction exists between these two nutrients. However, more than 90% of the acids and higher alcohols (and their acetate ester derivatives) were derived from intermediates produced by the carbon central metabolism (CCM). The objective of this study was to determine how variations in nitrogen and lipid resources can modulate the contribution of nitrogen and carbon metabolisms for the production of fermentative aromas. A quantitative analysis of metabolism using
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.