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

Sparkling wine is a distinctive wine. Saccharomyces cerevisiae 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 characteristic volat...

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Dettagli Bibliografici
Pubblicato in:Microorganisms
Autori principali: González-Jiménez, María del Carmen, García-Martínez, Teresa, Mauricio, Juan Carlos, Sánchez-León, Irene, Puig-Pujol, Anna, Moreno, Juan, Moreno-García, Jaime
Natura: Artigo
Lingua:Inglês
Pubblicazione: MDPI 2020
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Article
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC7463476/
https://ncbi.nlm.nih.gov/pubmed/32784425
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/microorganisms8081209
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