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Transcriptome analysis reveals the protection mechanism of proanthocyanidins for Saccharomyces cerevisiae during wine fermentation

Grape-derived proanthocyanidins could act as a protector against various environmental stresses for Saccharomyces cerevisiae during wine fermentation, resulting in the increased physiological activity, fermentation efficiency and improved wine quality. In order to explore the possible protection mec...

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Detalles Bibliográficos
Autores principales:	Li, Jingyuan, Zhu, Kaili, Zhao, Hongwei
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Nature Publishing Group UK 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7174367/ https://www.ncbi.nlm.nih.gov/pubmed/32317674 http://dx.doi.org/10.1038/s41598-020-63631-2

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