Impact of Botrytis cinerea Contamination on the Characteristics and Foamability of Yeast Macromolecules Released during the Alcoholic Fermentation of a Model Grape Juice

Botrytis cinerea is a fungal pathogen responsible for the decrease in foamability of sparkling wines. The proteolysis of must proteins originating from botrytized grapes is well known, but far less information is available concerning the effect of grape juice contamination by Botrytis. The impact fr...

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Veröffentlicht in:Molecules
Hauptverfasser: Marchal, Richard, Salmon, Thomas, Gonzalez, Ramon, Kemp, Belinda, Vrigneau, Céline, Williams, Pascale, Doco, Thierry
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI 2020
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Article
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7037752/
https://ncbi.nlm.nih.gov/pubmed/31979163
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules25030472
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