Listar ceiA3 por autor "62c231f9-01d1-4481-b828-bb44af22a25e"
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Autophagic Proteome in Two Saccharomyces cerevisiae Strains During Second Fermentation for Sparkling Wine Elaboration
Porras-Agüera, Juan Antonio; Moreno-García, Jaime; González-Jiménez, María del Carmen; Mauricio, Juan C.; Moreno, Juan; García-Martínez, Teresa (MDPI, 2020)A correlation between autophagy and autolysis has been proposed in order to accelerate the acquisition of wine organoleptic properties during sparkling wine elaboration. In this context, a proteomic analysis was carried ... -
Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of Saccharomyces cerevisiae during Sparkling Wine Second Fermentation
González-Jiménez, María del Carmen; García-Martínez, Teresa; Mauricio, Juan C.; Sánchez-León, Irene; Puig Pujol, Anna; Moreno, Juan; Moreno-García, Jaime (MDPI, 2020)Sparkling wine is a distinctive wine. Saccharomyces cerevisiae flor yeasts is innovative and ideal for the sparkling wine industry due to the yeasts’ resistance to high ethanol concentrations, surface adhesion properties ...