ArticleFoods (Basel, Switzerland)2020
Reduction of Sulfur Compounds through Genetic Improvement of Native
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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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.
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Who cites it
5 citing papers in PubMed.
- Occurrence and Persistence ofMicroorganisms · 2024Article
- Recent Advances in Photoswitchable Fluorescent and Colorimetric Probes.Molecules (Basel, Switzerland) · 2024Review
- Truth in wine yeast.Microbial biotechnology · 2022Review
- New Frontiers in Wine Microbiology.Foods (Basel, Switzerland) · 2021Article
- Wild Yeast for the Future: Exploring the Use of Wild Strains for Wine and Beer Fermentation.Frontiers in genetics · 2020Review
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sulfites and sulfides are produced by yeasts in different amounts depending on different factors, including growth medium and specific strain variability. In natural must, some strains can produce an excess of sulfur compounds that confer unpleasant smells, inhibit malolactic fermentation and lead to health concerns for consumers. In organic wines and in sulfite-free wines the necessity to limit or avoid the presence of sulfide and sulfite requires the use of selected yeast strains that are low producers of sulfur compounds, with good fermentative and aromatic aptitudes. In the present study, exploiting the sexual mass-mating spores' recombination of a native
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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.