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Updated: Jul 21, 2025

Achieving Moderate Pressures in Sealed Vessels Using Dry Ice As a Solid CO2 Source
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内源性CO2过压对高酒精代谢的影响在泡葡萄酒生产过程中

María Del Carmen González-Jiménez1, Juan Carlos Mauricio1, Jaime Moreno-García1

  • 1Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A, km 396, 14014 Cordoba, Spain.

Microorganisms
|July 29, 2023
PubMed
概括

二氧化碳过压会影响泡葡萄酒发酵过程中的Saccharomyces cerevisiae代谢. 这项研究揭示了不同的蛋白质组和代谢组概况,影响了更高的酒精产量和酵母行为.

关键词:
这种植物是Saccharomyces cerevisiae.氨基酸是氨基酸中的一种.较高的酒精含量更高的酒精含量蛋白质是一种蛋白质.起泡的葡萄酒的葡萄酒.

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