Autophagic Proteome in Two <i>Saccharomyces cerevisiae</i> Strains during Second Fermentation for Sparkling Wine Elaboration

Autophagic Proteome in Two <i>Saccharomyces cerevisiae</i> 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 <i>Saccharomyces cerevisiae</i> strains (P29,...

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Bibliographic Details
Main Authors: Juan Antonio Porras-Agüera, Jaime Moreno-García, María del Carmen González-Jiménez, Juan Carlos Mauricio, Juan Moreno, Teresa García-Martínez
Format: Article
Language:English
Published: MDPI AG 2020-04-01
Series:Microorganisms
Subjects:
sparkling wine
yeast
CO<sub>2</sub> overpressure
protein
autophagy
Online Access:https://www.mdpi.com/2076-2607/8/4/523

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