Open AccessWine Yeast Cells Acquire Resistance to Severe Ethanol Stress and Suppress Insoluble Protein Accumulation during Alcoholic Fermentation
Author(s) -
Masashi Yoshida,
Noboru Furutani,
Futsuki Imai,
Takeo Miki,
Shingo Izawa
Publication year - 2022
Publication title -
microbiology spectrum
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.502
H-Index - 51
ISSN - 2165-0497
DOI - 10.1128/spectrum.00901-22
Subject(s) - winemaking , yeast , ethanol fermentation , wine , fermentation , ethanol , yeast in winemaking , malolactic fermentation , chemistry , food science , biochemistry , saccharomyces cerevisiae , fermentation in winemaking , ethanol fuel , biology , bacteria , lactic acid , genetics