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...

書誌詳細
主要な著者:	María del Carmen González-Jiménez, Juan Carlos Mauricio, Jaime Moreno-García, Anna Puig-Pujol, Juan Moreno, Teresa García-Martínez
フォーマット:	論文
言語:	English
出版事項:	MDPI AG 2023-06-01
シリーズ:	Microorganisms
主題:	sparkling wine <i>Saccharomyces cerevisiae</i> higher alcohols amino acids proteins
オンライン･アクセス:	https://www.mdpi.com/2076-2607/11/7/1630

類似資料

Biological Processes Highlighted in <i>Saccharomyces cerevisiae</i> during the Sparkling Wines Elaboration
著者:: María del Carmen González-Jiménez, 等
出版事項: (2020-08-01)

Comparative Proteomics of Two Flor Yeasts in Sparkling Wine Fermentation: First Approach
著者:: Juan C. García-García, 等
出版事項: (2025-01-01)

Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of <i>Saccharomyces cerevisiae</i> during Sparkling Wine Second Fermentation
著者:: María del Carmen González-Jiménez, 等
出版事項: (2020-08-01)

Microbial Resources and Sparkling Wine Differentiation: State of the Arts
著者:: Vittorio Capozzi, 等
出版事項: (2022-06-01)

Differential Analysis of Proteins Involved in Ester Metabolism in two <i>Saccharomyces cerevisiae</i> Strains during the Second Fermentation in Sparkling Wine Elaboration
著者:: Maria del Carmen González-Jiménez, 等
出版事項: (2020-03-01)

Influence of the Dry Yeast Preparation Method on Final Sparkling Wine Characteristics
著者:: Carmen Berbegal, 等
出版事項: (2022-06-01)

A Differential Proteomic Approach to Characterize the Cell Wall Adaptive Response to CO<sub>2</sub> Overpressure during Sparkling Wine-Making Process
著者:: Juan Antonio Porras-Agüera, 等
出版事項: (2020-08-01)

First Proteomic Approach to Identify Cell Death Biomarkers in Wine Yeasts during Sparkling Wine Production
著者:: Juan Antonio Porras-Agüera, 等
出版事項: (2019-11-01)

The Impact of Non-Saccharomyces Yeast on Traditional Method Sparkling Wine
著者:: Nedret Neslihan Ivit, 等
出版事項: (2018-09-01)

Use of Native Yeast Strains for In-Bottle Fermentation to Face the Uniformity in Sparkling Wine Production
著者:: Ileana Vigentini, 等
出版事項: (2017-06-01)

The Maillard reaction in traditional method sparkling wine
著者:: Hannah M. Charnock, 等
出版事項: (2022-08-01)

Determination of free amino acid and biogenic amine contents of hungarian sparkling wines
著者:: L. Simon-Sarkadi, 等
出版事項: (2004-12-01)

The Influence of Traditional and Immobilized Yeast on the Amino-Acid Content of Sparkling Wine
著者:: Kamil Prokes, 等
出版事項: (2022-01-01)

Genetic improvement of non-conventional Torulaspora delbrueckii for traditional sparkling winemaking by mixing for eventual hybridization with Saccharomyces cerevisiae
著者:: Alberto Martínez, 等
出版事項: (2022-10-01)

Factors affecting effervescence of sparkling wines.
著者:: Jitka ŠNEBERGROVÁ, 等
出版事項: (2012-06-01)

Autophagic Proteome in Two <i>Saccharomyces cerevisiae</i> Strains during Second Fermentation for Sparkling Wine Elaboration
著者:: Juan Antonio Porras-Agüera, 等
出版事項: (2020-04-01)

Elemental characterization of sparkling wine and cork stoppers
著者:: Rafaela Debastiani, 等
出版事項: (2021-01-01)

Understanding Sparkling Wine Consumers and Purchase Cues: A Wine Involvement Perspective
著者:: Gary J. Pickering, 等
出版事項: (2024-02-01)

Chitosan in Sparkling Wines Produced by the Traditional Method: Influence of Its Presence during the Secondary Fermentation
著者:: Antonio Castro Marín, 等
出版事項: (2020-08-01)

Editorial: Sparkling wines: current trends and future evolution
著者:: Giorgia Perpetuini, 等
出版事項: (2023-05-01)

Comparison of ancestral and traditional methods for elaborating sparkling wines
著者:: Arnau Just-Borràs, 等
出版事項: (2024-01-01)

Characterization of the Aroma Profile of Commercial Prosecco Sparkling Wines
著者:: Davide Slaghenaufi, 等
出版事項: (2023-03-01)

Classification of Sparkling Wine Style and Quality by MIR Spectroscopy
著者:: Julie Culbert, 等
出版事項: (2015-05-01)

Influence of Ripe Persimmon on Quality Characteristics and Antioxidant Potential of Sparkling Wine
著者:: Ji-Hyeong Cho, 等
出版事項: (2017-12-01)

The Importance of Informational Components of Sparkling Wine Labels Varies with Key Consumer Characteristics
著者:: Gary J. Pickering, 等
出版事項: (2022-04-01)

Effect of Interspecific Yeast Hybrids for Secondary In-Bottle Alcoholic Fermentation of English Sparkling Wines
著者:: Matteo Marangon, 等
出版事項: (2023-05-01)

Assessment of Sequential Yeast Inoculation for Blackcurrant Wine Fermentation
著者:: Zhuoyu Wang, 等
出版事項: (2024-03-01)

Understanding Australian Wine Consumers’ Preferences for Different Sparkling Wine Styles
著者:: Naomi Verdonk, 等
出版事項: (2020-03-01)

Influence of encapsulated yeast on the quality of ´Teran´ rosé sparkling wine
著者:: Tomislav Plavša, 等
出版事項: (2021-12-01)

Sensory evaluation of Graševina clone OB-435 sparkling wine
著者:: Iva Šikuten, 等
出版事項: (2022-12-01)

Physicochemical and sensory characteristics of fine sparkling red wines produced at different maceration lengths in the south of Brazil
著者:: Rafaela Gadret Rizzolo, 等
出版事項: (2018-12-01)

Physicochemical and sensory characteristics of fine sparkling red wines produced at different maceration lengths in the south of Brazil
著者:: Rafaela Gadret Rizzolo, 等
出版事項: (2018-12-01)

Denovo Production of Resveratrol by Engineered Rice Wine Strain <i>Saccharomyces cerevisiae</i> HJ08 and Its Application in Rice Wine Brewing
著者:: Huihui An, 等
出版事項: (2024-07-01)

Volatile Profile Characterization of Croatian Commercial Sparkling Wines
著者:: Ana-Marija Jagatić Korenika, 等
出版事項: (2020-09-01)

White Sparkling Wine Proteins and Glycoproteins and Their Behavior in Foam Expansion and Stability
著者:: Giovanna Lomolino, 等
出版事項: (2024-03-01)

Differential Response of the Proteins Involved in Amino Acid Metabolism in Two <i>Saccharomyces cerevisiae</i> Strains during the Second Fermentation in a Sealed Bottle
著者:: María del Carmen González-Jiménez, 等
出版事項: (2021-12-01)

Assessment of Physicochemical and Sensory Characteristics of Commercial Sparkling Wines Obtained Through Ancestral and Traditional Methods
著者:: Arnau Just-Borràs, 等
出版事項: (2024-10-01)

Wine with Added Pomegranate Juice: A Novel Approach to Sparkling Winemaking
著者:: Shuyan Liu, 等
出版事項: (2025-02-01)

A novel preparation technique of red (sparkling) wine for protein analysis
著者:: Elisabeth I. Vogt, 等
出版事項: (2016-06-01)

Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling Wines
著者:: Valeriu V. Cotea, 等
出版事項: (2021-01-01)