Proteomic yeast stress response to pressure in a final stage in the second fermentation during spark...
Proteomic yeast stress response to pressure in a final stage in the second fermentation during sparkling wine elaboration
About this item
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Publisher
Les Ulis: EDP Sciences
Journal title
Language
English
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Publisher
Les Ulis: EDP Sciences
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Scope and Contents
Contents
Spanish sparkling wine or cava (Certified Brand of Origin) elaborated following the “champenoise” method undergoes a second fermentation in closed bottles of base wine, followed by aging of wines with lees of at least 9 months. Both processes are considered as important factors contributing to the quality of cava. During the second fermentation, ye...
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Full title
Proteomic yeast stress response to pressure in a final stage in the second fermentation during sparkling wine elaboration
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Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_8a35d01746bd4c99b703a7fb974f3bc1
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_8a35d01746bd4c99b703a7fb974f3bc1
Other Identifiers
ISSN
2117-4458,2273-1709
E-ISSN
2117-4458
DOI
10.1051/bioconf/20150502002
