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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Detalles Bibliográficos
Autores principales: González-Jiménez, María del Carmen, García-Martínez, Teresa, Mauricio, Juan Carlos, Sánchez-León, Irene, Puig-Pujol, Anna, Moreno, Juan, Moreno-García, Jaime
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7463476/
https://www.ncbi.nlm.nih.gov/pubmed/32784425
http://dx.doi.org/10.3390/microorganisms8081209

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7463476/
https://www.ncbi.nlm.nih.gov/pubmed/32784425
http://dx.doi.org/10.3390/microorganisms8081209

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