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Overexpression ofcsc1-1. A plausible strategy to obtain wine yeast strains undergoing accelerated autolysis

  • Published:2005-05 Issue:1 Volume:246 Page:1-9
  • ISSN:0378-1097
  • Container-title:FEMS Microbiology Letters
  • language:en
  • Short-container-title:

Author:

Cebollero Eduardo,Martinez-Rodriguez Adolfo,Carrascosa Alfonso V.,Gonzalez Ramon

Publisher

Oxford University Press (OUP)

Subject

Genetics,Molecular Biology,Microbiology

Reference51 articles.

1. Fermentation and the method champegnoise;Lallement;Brewers’ Guardian,1998

2. Yeast autolysis during Champagne aging;Leroy;Am. J. Enol. Vitic,1990

3. Influence of the yeast strain on the changes of the amino acids, peptides and proteins during sparkling wine production by the traditional method;Martinez-Rodriguez;J. Ind. Microbiol. Biotechnol,2002

4. Influence of polysaccharides and the nitrogen compounds on foaming properties of sparkling wines;Moreno-Arribas;Food Chem,2000

5. Peptides in musts and wines. Changes during the manufacture of cavas (sparkling wines);Moreno-Arribas;J. Agric. Food Chem,1996

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