Endogenous CO2 Overpressure Effect on Higher Alcohols Metabolism during Sparkling Wine Production

Autor: María del Carmen González-Jiménez, Juan Carlos Mauricio, Jaime Moreno-García, Anna Puig-Pujol, Juan Moreno, Teresa García-Martínez

Publikováno v: Microorganisms, Vol 11, Iss 7, p 1630 (2023)

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 Saccharomyces cerevisiae under e

Externí odkaz: https://doaj.org/article/dad0b51a23ba4cba9fd78043df17e9f7

Differential Response of the Proteins Involved in Amino Acid Metabolism in Two Saccharomyces cerevisiae Strains during the Second Fermentation in a Sealed Bottle

Autor: María del Carmen González-Jiménez, Juan Carlos Mauricio, Jaime Moreno-García, Anna Puig-Pujol, Juan Moreno, Teresa García-Martínez

Publikováno v: Applied Sciences, Vol 11, Iss 24, p 12165 (2021)

The traditional method for sparkling wine making consists of a second fermentation of a base wine followed by ageing in the same bottle that reaches the consumers. Nitrogen metabolism is the second most important process after carbon and takes place

Externí odkaz: https://doaj.org/article/cf82303b548d4445adcaf373e7cc6350

Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of Saccharomyces cerevisiae during Sparkling Wine Second Fermentation

Autor: María del Carmen González-Jiménez, Teresa García-Martínez, Juan Carlos Mauricio, Irene Sánchez-León, Anna Puig-Pujol, Juan Moreno, Jaime Moreno-García

Publikováno v: Microorganisms, Vol 8, Iss 8, p 1209 (2020)

Sparkling wine is a distinctive wine. Saccharomyces cerevisiae flor yeasts is innovative and ideal for the sparkling wine industry due to the yeasts’ resistance to high ethanol concentrations, surface adhesion properties that ease wine clarificatio

Externí odkaz: https://doaj.org/article/e4a89481ede644ba9bc81b80f9588516

Endogenous CO2 Overpressure Effect on Higher Alcohols Metabolism during Sparkling Wine Production

Autor: García-Martínez, María del Carmen González-Jiménez, Juan Carlos Mauricio, Jaime Moreno-García, Anna Puig-Pujol, Juan Moreno, Teresa

Publikováno v: Microorganisms; Volume 11; Issue 7; Pages: 1630

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 Saccharomyces cerevisiae under e

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=multidiscipl::7cbe6a4d55deadf6b8bf1bb3796d0147

Biological Processes Highlighted in Saccharomyces cerevisiae during the Sparkling Wines Elaboration

Autor: Juan Moreno, Teresa García-Martínez, María Del Carmen González-Jiménez, Jaime Moreno-García, Fina Capdevila, Anna Puig-Pujol, Juan C. Mauricio

Publikováno v: Microorganisms
Volume 8
Issue 8
Microorganisms, Vol 8, Iss 1216, p 1216 (2020)
Microorganisms 8(8), 1216 (2020)
Helvia. Repositorio Institucional de la Universidad de Córdoba
instname
Helvia: Repositorio Institucional de la Universidad de Córdoba
Universidad de Córdoba
IRTA Pubpro. Open Digital Archive
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)

Sparkling wines elaboration has been studied by several research groups, but this is the first report on analysis of biological processes according to the Gene Ontology terms (GO terms) and related to proteins expressed by yeast cells during the seco

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c014875acd70b4d9cb7cfdb574d83667
http://hdl.handle.net/20.500.12327/1157