Autophagic Proteome in Two <i>Saccharomyces cerevisiae</i> Strains during Second Fermentation for Sparkling Wine Elaboration
A correlation between autophagy and autolysis has been proposed in order to accelerate the acquisition of wine organoleptic properties during sparkling wine elaboration. In this context, a proteomic analysis was carried out in two industrial <i>Saccharomyces cerevisiae</i> strains (P29,...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-04-01
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| Series: | Microorganisms |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2607/8/4/523 |