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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Detalles Bibliográficos
Autores principales: Marchal, Richard, Salmon, Thomas, Gonzalez, Ramon, Kemp, Belinda, Vrigneau, Céline, Williams, Pascale, Doco, Thierry
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7037752/
https://www.ncbi.nlm.nih.gov/pubmed/31979163
http://dx.doi.org/10.3390/molecules25030472

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7037752/
https://www.ncbi.nlm.nih.gov/pubmed/31979163
http://dx.doi.org/10.3390/molecules25030472

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