Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of <i>Saccharomyces cerevisiae</i> during Sparkling Wine Second Fermentation

Sparkling wine is a distinctive wine. <i>Saccharomyces cerevisiae</i> flor yeasts is innovative and ideal for the sparkling wine industry due to the yeasts’ resistance to high ethanol concentrations, surface adhesion properties that ease wine clarification, and the ability to provide a characteristi...

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التفاصيل البيبلوغرافية

المؤلفون الرئيسيون:	María del Carmen González-Jiménez, Teresa García-Martínez, Juan Carlos Mauricio, Irene Sánchez-León, Anna Puig-Pujol, Juan Moreno, Jaime Moreno-García
التنسيق:	Artigo
اللغة:	Inglês
منشور في:	MDPI AG 2020-08-01
سلاسل:	Microorganisms
الموضوعات:	sparkling wine second fermentation fermentation by-products <i>Saccharomyces cerevisiae</i> flor yeast proteins
الوصول للمادة أونلاين:	https://www.mdpi.com/2076-2607/8/8/1209
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!