Discover Community Create You

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

Effect of accelerated autolysis of yeast on the composition and foaming properties of sparkling wines elaborated by a champenoise method.

Journal of agricultural and food chemistry - 7 Sept 2005

Nunez Yolanda P, Carrascosa Alfonso V, González Ramón, Polo María C, Martínez-Rodríguez Adolfo J

Abstract excerpt

Five mutants (obtained by UV mutagenesis) and the parent strain were selected to produce sparkling wines following the traditional or champenoise method. The wines were aged with the yeast for 9 months, with samples being taken each month for analytical and sensory determinations. The wines elaborated with mutant strain IFI473I demonstrated an accelerated release of protein, amino acids, and polysaccharides. An...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Chemical Phenomena
Share to Chemistry, Physical

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Share to Fermentation

Share to Food Handling

Share to Polysaccharides

Share to Saccharomyces cerevisiae

Share to Sensation

Source

Identifiers

PMID: 16131135
DOI: 10.1021/jf050191v

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

Effect of accelerated autolysis of yeast on the composition and foaming properties of sparkling wines elaborated by a champenoise method.PMID 16131135Read ↗

Using mixed inocula of Saccharomyces cerevisiae killer strains to improve the quality of traditional sparkling-wine.Semantic proximity Read ↗

Yeast autolytic mutants potentially useful for sparkling wine production.Semantic proximity Read ↗

Characterization of specialized flocculent yeasts to improve sparkling wine fermentation.Semantic proximity Read ↗

A recombinant Saccharomyces cerevisiae strain overproducing mannoproteins stabilizes wine against protein haze.Semantic proximity Read ↗

A multiple-step strategy for screening Saccharomyces cerevisiae strains with improved acid tolerance and aroma profiles.Semantic proximity Read ↗

Improvement of flavor profiles in Chinese rice wine by creating fermenting yeast with superior ethanol tolerance and fermentation activity.Semantic proximity Read ↗

Isolation and characterization of baker's yeast capable of strongly activating a macrophage.Semantic proximity Read ↗

Mutagenizing brewing yeast strain for improving fermentation property of beer.Semantic proximity Read ↗

Yeast diversity and native vigor for flavor phenotypes.Semantic proximity Read ↗

Development of Saccharomyces cerevisiae producing higher levels of sulfur dioxide and glutathione to improve beer flavor stability.Semantic proximity Read ↗

Cell surface changes that advance the application of using yeast as a food emulsifier.Semantic proximity Read ↗

Inoculation of Treixadura musts with autochthonous Saccharomyces cerevisiae strains: fermentative performance and influence on the wine characteristics.Semantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.