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...

Ausführliche Beschreibung

Bibliographische Detailangaben
Hauptverfasser: María del Carmen González-Jiménez, Juan Carlos Mauricio, Jaime Moreno-García, Anna Puig-Pujol, Juan Moreno, Teresa García-Martínez
Format: Artikel
Sprache:English
Veröffentlicht: MDPI AG 2023-06-01
Schriftenreihe:Microorganisms
Schlagworte:
sparkling wine
<i>Saccharomyces cerevisiae</i>
higher alcohols
amino acids
proteins
Online Zugang:https://www.mdpi.com/2076-2607/11/7/1630

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https://www.mdpi.com/2076-2607/11/7/1630

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