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...
| প্রধান লেখক: | , , , , , |
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| বিন্যাস: | প্রবন্ধ |
| ভাষা: | English |
| প্রকাশিত: |
MDPI AG
2023-06-01
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| মালা: | Microorganisms |
| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | https://www.mdpi.com/2076-2607/11/7/1630 |