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

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...

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Bibliographic Details
Main Authors: María del Carmen González-Jiménez, Juan Carlos Mauricio, Jaime Moreno-García, Anna Puig-Pujol, Juan Moreno, Teresa García-Martínez
Format: Article
Language:English
Published: MDPI AG 2023-06-01
Series:Microorganisms
Subjects:
sparkling wine
<i>Saccharomyces cerevisiae</i>
higher alcohols
amino acids
proteins
Online Access:https://www.mdpi.com/2076-2607/11/7/1630

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