Now showing items 1-2 of 2
Differential Proteome Analysis of a Flor Yeast Strain under Biofilm Formation
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 ...
Proteomic and metabolomic study of wine yeasts in free and immobilized formats, subjected to different stress conditions
(Universidad de Córdoba, UCOPress, 2017)
The aroma of wine is the first sensory perception that affects its quality. The knowledge acquired to date ensures that the unique aroma of a specific wine is the result of the sensation that in our sense of smell cause ...