Release of macromolecules by Saccharomyces cerevisiae during ageing of French flor sherry wine "Vin jaune".
Charpentier
C
C
UMR 1131 Vigne et Vin d'Alsace, Université de Bourgogne, IUVV, Dijon Cedex BP 21078, France. claudine.charpentier@u-bourgogne.fr
Dos Santos
A M
AM
Feuillat
M
M
D001433:Bacteriolysis; D018533:Biomass; D050260:Carbohydrate Metabolism; D005285:Fermentation; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D008954:Models, Biological; D010316:Particle Size; D011506:Proteins / Q000378:metabolism*; D012441:Saccharomyces cerevisiae / Q000254:growth & development / Q000378:metabolism / Q000502:physiology*; D013997:Time Factors; D014920:Wine / Q000382:microbiology*
D011506:Proteins