Autophagy gene overexpression in Saccharomyces cerevisiae perturbs subcellular organellar function and accumulates ROS to accelerate cell death with relevance to sparkling wine production
Sign Up to like & getrecommendations! Published in 2018 at "Applied Microbiology and Biotechnology"
DOI: 10.1007/s00253-018-9304-y
Abstract: Traditional sparkling wines are produced by the refermentation of a base wine with yeast in the bottle followed by a critical period of aging. During the often lengthy aging process, yeast undergoes cell death and… read more here.
Keywords: death; wine production; sparkling wine; yeast ... See more keywords
Comparative protein profile analysis of wines made from Botrytis cinerea infected and healthy grapes reveals a novel biomarker for gushing in sparkling wine.
Sign Up to like & getrecommendations! Published in 2017 at "Food research international"
DOI: 10.1016/j.foodres.2017.06.004
Abstract: Fungal infection of grapes with the plant pathogenic fungus Botrytis (B.) cinerea was shown to cause a degradation of proteins in the resulting wine. Moreover, it influences the foaming properties of the wine. The aim… read more here.
Keywords: protein; healthy grapes; sparkling wine; gushing sparkling ... See more keywords
Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varieties.
Sign Up to like & getrecommendations! Published in 2018 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2018.07.004
Abstract: We report the first polyphasic characterization of native Saccharomyces cerevisiae in order to select candidate strains for the design of starter cultures tailored for Apulian sparkling wines obtained from local grape variety. In addition, it… read more here.
Keywords: apulian grape; grape; production; grape varieties ... See more keywords
The Maillard reaction in traditional method sparkling wine
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2022.979866
Abstract: The Maillard reaction between sugars and amino acids, peptides, or proteins generates a myriad of aroma compounds through complex and multi-step reaction pathways. While the Maillard has been primarily studied in the context of thermally… read more here.
Keywords: reaction; maillard reaction; sparkling wine; traditional method ... See more keywords
Impact of meteorological conditions, canopy shading and leaf removal on yield, must quality, and norisoprenoid compounds content in Franciacorta sparkling wine
Sign Up to like & getrecommendations! Published in 2023 at "Frontiers in Plant Science"
DOI: 10.3389/fpls.2023.1125560
Abstract: Climate change is a major concern in agriculture; in grapevine production, climate change can affect yield and wine quality as they depend on the complex interactions between weather, plant material, and viticultural techniques. Wine characteristics… read more here.
Keywords: defoliation; effect; sparkling wine; wine ... See more keywords
Improving the Oenological Potential of Grapes for Prosecco PDO Sparkling Wine Thanks to Nitrogen Fertigation
Sign Up to like & getrecommendations! Published in 2023 at "Agronomy"
DOI: 10.3390/agronomy13051369
Abstract: Several researchers stated that climate change effects are arising quickly in the Mediterranean region. Temperature increasing and droughty summers are two of the most common patterns threatening sparkling wines’ grape quality. The present study investigated… read more here.
Keywords: nitrogen fertigation; improving oenological; potential grapes; sparkling wine ... See more keywords