A Differential Proteomic Approach to Characterize the Cell Wall Adaptive Response to CO2 Overpressure during Sparkling Wine-Making Process

Autor: Juan Antonio Porras-Agüera, Juan Carlos Mauricio, Jaime Moreno-García, Juan Moreno, Teresa García-Martínez

Publikováno v: Microorganisms, Vol 8, Iss 8, p 1188 (2020)

In this study, a first proteomic approach was carried out to characterize the adaptive response of cell wall-related proteins to endogenous CO2 overpressure, which is typical of second fermentation conditions, in two wine Saccharomyces cerevisiae str

Externí odkaz: https://doaj.org/article/0cf6604b349041fa862b050c521f13be

Differential Analysis of Proteins Involved in Ester Metabolism in two Saccharomyces cerevisiae Strains during the Second Fermentation in Sparkling Wine Elaboration

Autor: Maria del Carmen González-Jiménez, Jaime Moreno-García, Teresa García-Martínez, Juan José Moreno, Anna Puig-Pujol, Fina Capdevilla, Juan Carlos Mauricio

Publikováno v: Microorganisms, Vol 8, Iss 3, p 403 (2020)

The aromatic metabolites derived from yeast metabolism determine the characteristics of aroma and taste in wines, so they are considered of great industrial interest. Volatile esters represent the most important group and therefore, their presence is

Externí odkaz: https://doaj.org/article/576f1877e35e4784a921f65785571bbb

Differential Analysis of Proteins Involved in Ester Metabolism in two Saccharomyces cerevisiae Strains during the Second Fermentation in Sparkling Wine Elaboration

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

Publikováno v: IRTA Pubpro. Open Digital Archive
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Microorganisms, Vol 8, Iss 3, p 403 (2020)
Microorganisms
Volume 8
Issue 3
Microorganisms 8(3), 403 (2020)
Helvia. Repositorio Institucional de la Universidad de Córdoba
instname

The aromatic metabolites derived from yeast metabolism determine the characteristics of aroma and taste in wines, so they are considered of great industrial interest. Volatile esters represent the most important group and therefore, their presence is

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ecf03a3f3957b0616a494eb5565534f6
http://hdl.handle.net/20.500.12327/826

First Proteomic Approach to Identify Cell Death Biomarkers in Wine Yeasts during Sparkling Wine Production

Autor: Juan Moreno, Juan Antonio Porras-Agüera, Teresa García-Martínez, Juan C. Mauricio, Jaime Moreno-García

Publikováno v: Microorganisms 7(11), 542 (2019)
Microorganisms
Volume 7
Issue 11
Microorganisms, Vol 7, Iss 11, p 542 (2019)
Helvia. Repositorio Institucional de la Universidad de Córdoba
instname

Apoptosis and later autolysis are biological processes which take place in Saccharomyces cerevisiae during industrial fermentation processes, which involve costly and time-consuming aging periods. Therefore, the identification of potential cell death

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::40509c1384f64015d3d606b4d5be8e33
https://hdl.handle.net/10396/19066

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