Autophagic Proteome in Two Saccharomyces cerevisiae Strains during Second Fermentation for Sparkling Wine Elaboration

A correlation between autophagy and autolysis has been proposed in order to accelerate the acquisition of wine organoleptic properties during sparkling wine elaboration. In this context, a proteomic analysis was carried out in two industrial Saccharomyces cerevisiae strains (P29, conventional sparkl...

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Detalles Bibliográficos
Autores principales: Porras-Agüera, Juan Antonio, Moreno-García, Jaime, González-Jiménez, María del Carmen, Mauricio, Juan Carlos, Moreno, Juan, García-Martínez, Teresa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7232233/
https://www.ncbi.nlm.nih.gov/pubmed/32268562
http://dx.doi.org/10.3390/microorganisms8040523

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7232233/
https://www.ncbi.nlm.nih.gov/pubmed/32268562
http://dx.doi.org/10.3390/microorganisms8040523

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