Listar ceiA3 por autor "54fb5ec8-d395-4af3-8070-caeaf210268d"
Mostrando ítems 1-4 de 4
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A Differential Proteomic Approach to Characterize the Cell Wall Adaptive Response to CO2 Overpressure during Sparkling Wine-Making Process
Porras-Agüera, Juan Antonio; Mauricio, Juan C.; Moreno-García, Jaime; Moreno, Juan; García-Martínez, Teresa (MDPI, 2020)In this study, a first proteomic approach was carried out to characterize the adaptive response of cell wall-related proteins to endogenous CO2 overpressure, which is typical of second fermentation conditions, in two wine ... -
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 ... -
Metabolic Changes by Wine Flor-Yeasts with Gluconic Acid as the Sole Carbon Source
Ogawa, Minami; Moreno-García, Jaime; Joseph, Lucy C. M.; Mauricio, Juan C.; Moreno, Juan; García-Martínez, Teresa (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 ...