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

Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.