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Flor Yeast: New Perspectives Beyond Wine Aging
(Giuseppe Spano, 2016)
The most important dogma in white-wine production is the preservation of the wine
aroma and the limitation of the oxidative action of oxygen. In contrast, the aging of
Sherry and Sherry-like wines is an aerobic process ...
Differential Proteome Analysis of a Flor Yeast Strain under Biofilm Formation
(MDPI, 2017)
Several Saccharomyces cerevisiae strains (flor yeasts) form a biofilm (flor velum) on the
surface of Sherry wines after fermentation, when glucose is depleted. This flor velum is fundamental
to biological aging of these ...
First Proteomic Approach to Identify Cell Death Biomarkers in Wine Yeasts during Sparkling Wine Production
(MDPI, 2019)
Apoptosis and later autolysis are biological processes which take place in Saccharomyces cerevisiae during industrial fermentation processes, which involve costly and time-consuming aging periods. Therefore, the identification ...
Chemometric differentiation of white wines from a low-aromatic grape obtained by spontaneous fermentation, enriched with non-Saccharomyces, or with a high-Glutathione-producing Saccharomyces yeast
(MDPI, 2023)
This work focuses on the establishment of analytical and sensory differences between young wines obtained from the same grape must fermented using different strategies. The main purpose is to provide winemakers with objective ...