Differential Response of the Proteins Involved in Amino Acid Metabolism in Two Saccharomyces cerevis...
Differential Response of the Proteins Involved in Amino Acid Metabolism in Two Saccharomyces cerevisiae Strains during the Second Fermentation in a Sealed Bottle
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Basel: MDPI AG
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English
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Basel: MDPI AG
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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 after carbon and takes place during wine fermentation by yeast. Amino acids are the most numerous nitrogen compounds released by...
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Differential Response of the Proteins Involved in Amino Acid Metabolism in Two Saccharomyces cerevisiae Strains during the Second Fermentation in a Sealed Bottle
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TN_cdi_doaj_primary_oai_doaj_org_article_cf82303b548d4445adcaf373e7cc6350
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_cf82303b548d4445adcaf373e7cc6350
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ISSN
2076-3417
E-ISSN
2076-3417
DOI
10.3390/app112412165
