Biological Processes Highlighted in Saccharomyces cerevisiae during the Sparkling Wines Elaboration
Abstract
:1. Introduction
2. Materials and Methods
2.1. Microorganism, Cultivation Conditions, and Sampling
2.2. Viability
2.3. Proteomic Analysis
2.4. Biological Processes Analysis
3. Results and Discussion
3.1. Biological Processes during the Middle of the Second Fermentation
3.2. Biological Processes at the End of the Second Fermentation
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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González-Jiménez, M.d.C.; García-Martínez, T.; Puig-Pujol, A.; Capdevila, F.; Moreno-García, J.; Moreno, J.; Mauricio, J.C. Biological Processes Highlighted in Saccharomyces cerevisiae during the Sparkling Wines Elaboration. Microorganisms 2020, 8, 1216. https://doi.org/10.3390/microorganisms8081216
González-Jiménez MdC, García-Martínez T, Puig-Pujol A, Capdevila F, Moreno-García J, Moreno J, Mauricio JC. Biological Processes Highlighted in Saccharomyces cerevisiae during the Sparkling Wines Elaboration. Microorganisms. 2020; 8(8):1216. https://doi.org/10.3390/microorganisms8081216
Chicago/Turabian StyleGonzález-Jiménez, María del Carmen, Teresa García-Martínez, Anna Puig-Pujol, Fina Capdevila, Jaime Moreno-García, Juan Moreno, and Juan Carlos Mauricio. 2020. "Biological Processes Highlighted in Saccharomyces cerevisiae during the Sparkling Wines Elaboration" Microorganisms 8, no. 8: 1216. https://doi.org/10.3390/microorganisms8081216