Advances in Wine Yeast Autolysis: Biochemical and Molecular Mechanisms, and the Release of Organic Compounds in White and Sparkling Wines-An Updated Review.
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| Title: | Advances in Wine Yeast Autolysis: Biochemical and Molecular Mechanisms, and the Release of Organic Compounds in White and Sparkling Wines-An Updated Review. |
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| Authors: | Machado Dos Santos JR; Multicentric Postgraduate Program in Biochemistry and Molecular Biology, State University of Santa Catarina, Lages, Brazil., Kempka AP; Multicentric Postgraduate Program in Biochemistry and Molecular Biology, State University of Santa Catarina, Lages, Brazil. |
| Source: | Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2026 May; Vol. 25 (3), pp. e70458. |
| Publication Type: | Journal Article; Review |
| Journal Info: | Publisher: Institute of Food Technologists Country of Publication: United States NLM ID: 101305205 Publication Model: Print Cited Medium: Internet ISSN: 1541-4337 (Electronic) Linking ISSN: 15414337 NLM ISO Abbreviation: Compr Rev Food Sci Food Saf Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
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