| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4367838 | International Journal of Food Microbiology | 2012 | 7 Pages |
Abstract
⺠We characterized the transcriptome of wine yeast during second fermentation. ⺠Oxidative metabolism, autophagy, vacuolar and peroxisomal functions are affected. ⺠Ethanol is the main factor shaping transcription during second fermentation. ⺠Transcriptome in second fermentation mimics that of primary wine fermentation. ⺠pH and CO2 are not relevant for the transcription profile in second fermentation.
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Authors
Vanessa Penacho, Eva Valero, Ramon Gonzalez,