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...

Deskribapen osoa

Xehetasun bibliografikoak
Egile Nagusiak: María del Carmen González-Jiménez, Juan Carlos Mauricio, Jaime Moreno-García, Anna Puig-Pujol, Juan Moreno, Teresa García-Martínez
Formatua: Artikulua
Hizkuntza:English
Argitaratua: MDPI AG 2023-06-01
Saila:Microorganisms
Gaiak:
sparkling wine
<i>Saccharomyces cerevisiae</i>
higher alcohols
amino acids
proteins
Sarrera elektronikoa:https://www.mdpi.com/2076-2607/11/7/1630

Internet

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

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