Use of Yeast Mannoproteins by <i>Oenococcus oeni</i> during Malolactic Fermentation under Different Oenological Conditions

<i>Oenococcus oeni</i> is the main agent of malolactic fermentation in wine. This fermentation takes place after alcoholic fermentation, in a low nutrient medium where ethanol and other inhibitor compounds are present. In addition, some yeast-derived compounds such as mannoproteins can be stimulator...

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Autors principals:	Aitor Balmaseda, Laura Aniballi, Nicolas Rozès, Albert Bordons, Cristina Reguant
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2021-07-01
Col·lecció:	Foods
Matèries:	<i>Oenococcus oeni</i> non-<i>Saccharomyces</i> mannoproteins malolactic fermentation gene expression
Accés en línia:	https://www.mdpi.com/2304-8158/10/7/1540
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