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Functional analysis of stress protein data in a flor yeast subjected to a biofilm forming condition
(Elsevier, 2016)
In this data article, an OFFGEL fractionator coupled to LTQ Orbitrap
XL MS equipment and a SGD filtering were used to detect in a
biofilm-forming flor yeast strain, the maximum possible number of
stress proteins under ...
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 ...
Grape musts differentiation based on selected aroma compounds using SBSE-GC-MS and statistical analysis
(Institute of Grapevine Breeding Geilweilerhof, 2015)
Fifty-one aroma compounds in musts from 'Muscat
Ottonel', 'Aligoté', 'Muscat of Alexandria' and 'Pedro
Ximénez' white grapes have been determined, three
of them identified for the first time in grapes. Two fingerprints
for ...
Sherry wines. Composition and analysis
(2017-01-17)
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 ...