Precursors consumption preferences and thiol release capacity of the wine yeasts Saccharomyces cerevisiae, Torulaspora delbrueckii, and Lachancea thermotolerans
Javier Vicente(Universidad Complutense de Madrid), Javier Ruíz(Universidad Complutense de Madrid), Ignacio Belda(Universidad Complutense de Madrid), Doris Rauhut(Hochschule Geisenheim University), Florian Kiene(Hochschule Geisenheim University), Daniela Fracassetti(University of Milan), Antonio Santos(Universidad Complutense de Madrid), Ivano De Noni(University of Milan), Domingo Marquina(Universidad Complutense de Madrid), Alexey V. Dobrydnev(Taras Shevchenko National University of Kyiv), R. Shemehen(Taras Shevchenko National University of Kyiv), Aleksey V. Tarasov(Hochschule Geisenheim University)
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