Endogenous CO<sub>2</sub> Overpressure Effect on Higher Alcohols Metabolism during Sparkling Wine Production

Higher alcohols produced by yeast during the fermentation of sparkling wine must have the greatest impact on the smell and taste of wine. At present, the metabolic response to methanol and higher alcohols formation of <i>Saccharomyces cerevisiae</i> under endogenous CO<sub>2</su...

Бүрэн тодорхойлолт

Номзүйн дэлгэрэнгүй
Үндсэн зохиолчид: María del Carmen González-Jiménez, Juan Carlos Mauricio, Jaime Moreno-García, Anna Puig-Pujol, Juan Moreno, Teresa García-Martínez
Формат: Өгүүллэг
Хэл сонгох:English
Хэвлэсэн: MDPI AG 2023-06-01
Цуврал:Microorganisms
Нөхцлүүд:
Онлайн хандалт:https://www.mdpi.com/2076-2607/11/7/1630