Metabolomic Comparison of Saccharomyces cerevisiae and the Cryotolerant Species S. bayanus var. uvarum and S. kudriavzevii during Wine Fermentation at Low Temperature

PLoS ONE

Volumn 8, Issue 3, 2013, Pages

  López Malo, María ^a,b   Querol, Amparo ^a   Guillamon, José Manuel ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSITAT ROVIRA I VIRGILI   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

CARBOHYDRATE; FRUCTOSE; NICOTINAMIDE ADENINE DINUCLEOTIDE; SHIKIMIC ACID;

ARTICLE; CARBOHYDRATE METABOLISM; COLD TOLERANCE; CONTROLLED STUDY; ENZYME SYNTHESIS; FERMENTATION; FRUCTOSE METABOLISM; FUNGUS GROWTH; LIPID METABOLISM; LOW TEMPERATURE; METABOLOME; METABOLOMICS; NONHUMAN; OXIDATION REDUCTION STATE; SACCHAROMYCES; SACCHAROMYCES BAYANUS; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES KUDRIAVZEVII; SIGNAL TRANSDUCTION; SPECIES COMPARISON; SPECIES DIFFERENCE; TEMPERATURE ACCLIMATIZATION; TEMPERATURE MEASUREMENT; WINE FERMENTATION;

ADAPTATION, BIOLOGICAL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FERMENTATION; HOMEOSTASIS; LIPID METABOLISM; MASS SPECTROMETRY; METABOLOME; OXIDATION-REDUCTION; PRINCIPAL COMPONENT ANALYSIS; SACCHAROMYCES; SPECIES SPECIFICITY; TEMPERATURE; WINE;

EID: 84875180769     PISSN: None     EISSN: 19326203     Source Type: Journal    
DOI: 10.1371/journal.pone.0060135     Document Type: Article

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