Influence of the yeast strain on the changes of the amino acids, peptides and proteins during sparkling wine production by the traditional method

Journal of Industrial Microbiology and Biotechnology

Volumn 29, Issue 6, 2002, Pages 314-322

  Martinez Rodriguez A J ^a   Carrascosa, A V ^a   Martin Alvarez P J ^a   Moreno Arribas, V ^a   Polo, M C ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Amino acids; Peptides; Proteins; Second fermentation; Sparkling wine; Yeast

Indexed keywords

AMINO ACID DERIVATIVE; PEPTIDE DERIVATIVE; PROTEIN;

AMINO ACID COMPOSITION; ARTICLE; FERMENTATION MONITORING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; PEPTIDE ANALYSIS; WINE INDUSTRY; YEAST;

AMINO ACIDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FERMENTATION; MOLECULAR WEIGHT; NITROGEN; PEPTIDES; PROTEINS; SACCHAROMYCES CEREVISIAE; TIME FACTORS; WINE;

EID: 0036950978     PISSN: 13675435     EISSN: None     Source Type: Journal    
DOI: 10.1038/sj.jim.7000323     Document Type: Article

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