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...

Ful tanımlama

Detaylı Bibliyografya
Asıl Yazarlar: María del Carmen González-Jiménez, Juan Carlos Mauricio, Jaime Moreno-García, Anna Puig-Pujol, Juan Moreno, Teresa García-Martínez
Materyal Türü: Makale
Dil:English
Baskı/Yayın Bilgisi: MDPI AG 2023-06-01
Seri Bilgileri:Microorganisms
Konular:
sparkling wine
<i>Saccharomyces cerevisiae</i>
higher alcohols
amino acids
proteins
Online Erişim:https://www.mdpi.com/2076-2607/11/7/1630

Internet

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

Benzer Materyaller