Endogenous CO(2) Overpressure Effect on Higher Alcohols Metabolism during Sparkling Wine Production

Higher alcohols produced by yeast during the fermentation of sparkling wine must have the greatest impact on the smell and taste of wine. At present, the metabolic response to methanol and higher alcohols formation of Saccharomyces cerevisiae under endogenous CO(2) overpressure has not been fully el...

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Detalles Bibliográficos
Autores principales: González-Jiménez, María del Carmen, Mauricio, Juan Carlos, Moreno-García, Jaime, Puig-Pujol, Anna, Moreno, Juan, García-Martínez, Teresa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10385240/
https://www.ncbi.nlm.nih.gov/pubmed/37512803
http://dx.doi.org/10.3390/microorganisms11071630

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10385240/
https://www.ncbi.nlm.nih.gov/pubmed/37512803
http://dx.doi.org/10.3390/microorganisms11071630

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