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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Dettagli Bibliografici
Autori principali:	María del Carmen González-Jiménez, Juan Carlos Mauricio, Jaime Moreno-García, Anna Puig-Pujol, Juan Moreno, Teresa García-Martínez
Natura:	Articolo
Lingua:	English
Pubblicazione:	MDPI AG 2023-06-01
Serie:	Microorganisms
Soggetti:	sparkling wine <i>Saccharomyces cerevisiae</i> higher alcohols amino acids proteins
Accesso online:	https://www.mdpi.com/2076-2607/11/7/1630

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