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

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

Sparkling wine is a distinctive wine. <em>Saccharomyces cerevisiae</em> 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 clarification, and the ability to provide a...

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Bibliographic Details
Main Authors: María del Carmen González-Jiménez, Teresa García-Martínez, Juan Carlos Mauricio, Irene Sánchez-León, Anna Puig-Pujol, Juan Moreno, Jaime Moreno-García
Format: Article
Language:English
Published: MDPI AG 2020-08-01
Series:Microorganisms
Subjects:
sparkling wine
second fermentation
fermentation by-products
Saccharomyces cerevisiae flor yeast
proteins
Online Access:https://www.mdpi.com/2076-2607/8/8/1209

Internet

https://www.mdpi.com/2076-2607/8/8/1209

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