Correlation between acetaldehyde and ethanol resistance and expression of HSP genes in yeast strains isolated during the biological aging of sherry wines

In the production of sherry wines, the process of biological aging is essential for the development of their organoleptic properties. This process involves velum formation by "flor" yeasts. Several of these yeast strains have been isolated and characterized with regard to their genetic, ph...

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Veröffentlicht in:	Archives of microbiology 2002-04, Vol.177 (4), p.304-312
Hauptverfasser:	ARANDA, Agustin, QUEROL, Amparo, DEL OLMO, Marcelli
Format:	Artikel
Sprache:	eng
Schlagworte:	Acetaldehyde - metabolism Acetaldehyde - pharmacology Biological and medical sciences Carbohydrates - pharmacology Ethanol - metabolism Ethanol - pharmacology Fermented food industries Food industries Fundamental and applied biological sciences. Psychology Gene Expression Regulation, Fungal Growth, nutrition, metabolism, transports, enzymes. Molecular biology Heat-Shock Proteins - biosynthesis Heat-Shock Proteins - genetics Microbiology Mycology Osmosis Oxidative Stress Saccharomyces cerevisiae - drug effects Saccharomyces cerevisiae - genetics Saccharomyces cerevisiae - growth & development Saccharomyces cerevisiae - isolation & purification Time Factors Wine - microbiology Wines and vinegars
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