Non-Saccharomyces yeasts shape the aroma, freshness, and reduced-alcohol profiles of wines, yet their oenological contribution is curtailed by a poor tolerance to ethanol. Because ethanol acts on the plasma membrane, the cell’s selective barrier, this limitation is rooted in the membrane lipidome, whose remodeling has...
Elisa Aiello, M. P. Arena, Andrea Pulvirenti et al.· Fermentation· 0 citations
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