Nitrogen Metabolism in Two Flor Yeast Strains at Mid-Second Bottle Fermentation in Sparkling Wine Production

Nitrogen Metabolism in Two Flor Yeast Strains at Mid-Second Bottle Fermentation in Sparkling Wine Production

This study investigates nitrogen metabolism during the middle of the second fermentation in stopped bottles of sparkling wine, focusing on two flor <i>Saccharomyces cerevisiae</i> yeast strains (G1 and N62) isolated from the velum of biologically aged wine. Nitrogen compounds, including...

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Main Authors: Juan Carlos García-García, Miguel E. G-García, Juan Carbonero-Pacheco, Inés M. Santos-Dueñas, Juan Carlos Mauricio, María Trinidad Alcalá-Jiménez, Juan Moreno, Teresa García-Martínez
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Applied Sciences
Subjects:
nitrogen metabolism
<i>Saccharomyces cerevisiae</i>
sparkling wine fermentation
amino acids
proteomics
Online Access:https://www.mdpi.com/2076-3417/15/10/5579
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