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Cited article:

Nitrogen Metabolism in Two Flor Yeast Strains at Mid-Second Bottle Fermentation in Sparkling Wine Production

Juan Carlos García-García, Miguel E. G-García, Juan Carbonero-Pacheco, Inés M. Santos-Dueñas, Juan Carlos Mauricio, María Trinidad Alcalá-Jiménez, Juan Moreno and Teresa García-Martínez
Applied Sciences 15 (10) 5579 (2025)
https://doi.org/10.3390/app15105579

Increasing Amino Acids Content of White Wines with Enzymes Treatments

Elena Cristina Scutarașu, Camelia Elena Luchian, Ionel Bogdan Cioroiu, Lucia Carmen Trincă and Valeriu V. Cotea
Agronomy 12 (6) 1406 (2022)
https://doi.org/10.3390/agronomy12061406

Screening of Saccharomyces and Non-Saccharomyces Wine Yeasts for Their Decarboxylase Activity of Amino Acids

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Foods 11 (22) 3587 (2022)
https://doi.org/10.3390/foods11223587

Revealing the yeast modulation potential on amino acid composition and volatile profile of Arinto white wines by a combined chromatographic-based approach

Catarina Pereira, Davide Mendes, Thomas Dias, et al.
Journal of Chromatography A 1641 461991 (2021)
https://doi.org/10.1016/j.chroma.2021.461991