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Rutas metabólicas importantes en la formación de velo de flor
(Universitat Rovira i Virgili, 2015)
La crianza biológica de los vinos tipo Sherry es un proceso que se caracteriza por la formación
y mantenimiento sobre la superficie del vino de una película (biofilm) de levaduras llamada
“velo de flor” que aporta el ...
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 ...
Metabolic Changes by Wine Flor-Yeasts with Gluconic Acid as the Sole Carbon Source
(MDPI, 2021)
Gluconic acid consumption under controlled conditions by a Saccharomyces cerevisiae flor yeast was studied in artificial media. Gluconic acid was the sole carbon source and the compounds derived from this metabolism were ...
Differential Analysis of Proteins Involved in Ester Metabolism in two Saccharomyces cerevisiae Strains during the Second Fermentation in Sparkling Wine Elaboration
(MDPI, 2020)
The aromatic metabolites derived from yeast metabolism determine the characteristics of aroma and taste in wines, so they are considered of great industrial interest. Volatile esters represent the most important group and ...
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 ...