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Effect of endogenous CO2 overpressure on the yeast “stressome” during the “prise de mousse” of sparkling wine

Juan Antonio Porras–Agüera, Juan J. Román‐Camacho, Jaime Moreno‐García, Juan Carlos Mauricio, Juan Moreno, Teresa García‐Martínez

2020Food Microbiology16 citationsDOI

Topics & Concepts

WineYeastFermentationYeast in winemakingFood scienceWinemakingWine faultMalolactic fermentationChemistryAcetaldehydeGlycerolAcetic acidSaccharomyces cerevisiaeProteomeEthanolEndogenyAutolysis (biology)BiochemistryBiologyEnzymeBacteriaLactic acidGeneticsFermentation and Sensory AnalysisFungal and yeast genetics researchMeat and Animal Product Quality
Effect of endogenous CO2 overpressure on the yeast “stressome” during the “prise de mousse” of sparkling wine | Litcius