Listar por autor "543a0857-397e-4861-8cdb-39d1ba9956cb"
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Biological Processes Highlighted in Saccharomyces cerevisiae during the Sparkling Wines Elaboration
González-Jiménez, María del Carmen; García-Martínez, Teresa; Puig Pujol, Anna; Capdevila, Fina; Moreno-García, Jaime; Moreno, Juan; Mauricio, Juan C. (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 ... -
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 ... -
Differential Analysis of Proteins Involved in Ester Metabolism in two Saccharomyces cerevisiae Strains during the Second Fermentation in Sparkling Wine Elaboration
González-Jiménez, María del Carmen; Moreno-García, Jaime; García-Martínez, Teresa; Moreno, Juan J.; Puig Pujol, Anna; Capdevila, Fina; Mauricio, Juan C. (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 ... -
Differential Response of the Proteins Involved in Amino Acid Metabolism in Two Saccharomyces cerevisiae Strains during the Second Fermentation in a Sealed Bottle
González-Jiménez, María del Carmen; Mauricio, Juan Carlos; Moreno-García, Jaime; Puig Pujol, Anna; Moreno, Juan; García-Martínez, Teresa (MDPI, 2021)The traditional method for sparkling wine making consists of a second fermentation of a base wine followed by ageing in the same bottle that reaches the consumers. Nitrogen metabolism is the second most important process ... -
Endogenous CO2 overpressure effect on higher alcohols metabolism during sparkling wine production
González-Jiménez, María del Carmen; Mauricio, Juan C.; Moreno-García, Jaime; Puig-Pujol, Anna; Moreno, Juan; García-Martínez, Teresa (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 ...