Use of Yeast Mannoproteins by Oenococcus oeni during Malolactic Fermentation under Different Oenological Conditions

Oenococcus oeni is the main agent of malolactic fermentation in wine. This fermentation takes place after alcoholic fermentation, in a low nutrient medium where ethanol and other inhibitor compounds are present. In addition, some yeast-derived compounds such as mannoproteins can be stimulatory for O...

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Detalles Bibliográficos
Autores principales: Balmaseda, Aitor, Aniballi, Laura, Rozès, Nicolas, Bordons, Albert, Reguant, Cristina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8305826/
https://www.ncbi.nlm.nih.gov/pubmed/34359413
http://dx.doi.org/10.3390/foods10071540

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8305826/
https://www.ncbi.nlm.nih.gov/pubmed/34359413
http://dx.doi.org/10.3390/foods10071540

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