Transcription profiling of sparkling wine second fermentation

International Journal of Food Microbiology

Volumn 153, Issue 1-2, 2012, Pages 176-182

  Penacho, Vanessa ^a   Valero, Eva ^b   Gonzalez, Ramon ^a  

^a CENTRE FOR AUTOMATION AND ROBOTICS   (Spain)

^b UNIVERSIDAD PABLO DE OLAVIDE   (Spain)

Author keywords

Ethanol; Low temperature; Saccharomyces cerevisiae; Sparkling wine; Stress response; Transcriptome

Indexed keywords

ARTICLE; FERMENTATION; GENETIC TRANSCRIPTION; LOW TEMPERATURE; NONHUMAN; PEROXISOME; SACCHAROMYCES CEREVISIAE; SPARKLING WINE; YEAST;

ETHANOL; FERMENTATION; NITROGEN; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES CEREVISIAE PROTEINS; TRANSCRIPTOME; WINE; YEAST, DRIED;

SACCHAROMYCES CEREVISIAE;

EID: 84855469261     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.11.005     Document Type: Article

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