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Differential Response of the Proteins Involved in Amino Acid Metabolism in Two Saccharomyces cerevisiae Strains during the Second Fermentation in a Sealed Bottle
(MDPI, 2021)
The traditional method for sparkling wine making consists of a second fermentation of a base wine followed by ageing in the same bottle that reaches the consumers. Nitrogen metabolism is the second most important process ...
Biological Processes Highlighted in Saccharomyces cerevisiae during the Sparkling Wines Elaboration
(MDPI, 2020)
Sparkling wines elaboration has been studied by several research groups, but this is the first report on analysis of biological processes according to the Gene Ontology terms (GO terms) and related to proteins expressed ...
Endogenous CO2 overpressure effect on higher alcohols metabolism during sparkling wine production
(MDPI, 2023)
Higher alcohols produced by yeast during the fermentation of sparkling wine must have the greatest impact on the smell and taste of wine. At present, the metabolic response to methanol and higher alcohols formation of ...
An IoT barrel bung to monitor evolution wine elaborated under biological aging
(Elsevier, 2022)
Wine aging is a crucial step in the elaboration of special and high quality wines as the sherry and
like-sherry type wines are. Some of these wines remain in oak barrels during a long time period,
subjected to the ...