Impact of <i>Botrytis cinerea</i> Contamination on the Characteristics and Foamability of Yeast Macromolecules Released during the Alcoholic Fermentation of a Model Grape Juice

Impact of <i>Botrytis cinerea</i> Contamination on the Characteristics and Foamability of Yeast Macromolecules Released during the Alcoholic Fermentation of a Model Grape Juice

<i>Botrytis cinerea</i> is a fungal pathogen responsible for the decrease in foamability of sparkling wines. The proteolysis of must proteins originating from botrytized grapes is well known, but far less information is available concerning the effect of grape juice contamination by <...

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Bibliographic Details
Main Authors: Richard Marchal, Thomas Salmon, Ramon Gonzalez, Belinda Kemp, Céline Vrigneau, Pascale Williams, Thierry Doco
Format: Article
Language:English
Published: MDPI AG 2020-01-01
Series:Molecules
Subjects:
<i>saccharomyces cerevisiae</i>
<i>botrytis cinerea</i>
proteins
polysaccharides
foam
proteases
wine
alcoholic fermentation
synthetic grape juice
Online Access:https://www.mdpi.com/1420-3049/25/3/472

Internet

https://www.mdpi.com/1420-3049/25/3/472

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