1. DIGITAL.CSIC
  2. Ciencia y Tecnología de Alimentos
  3. Instituto de Ciencias de la Vid y del Vino (ICVV)
  4. (ICVV) Comunicaciones congresos
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/48096
COMPARTIR / EXPORTAR:
logo share SHARE BASE

Comparte tu historia
de Acceso Abierto
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE

Invitar a revisión por pares abierta
Campo DC Valor Lengua/Idioma
dc.contributor.authorQuirós Asensio, Manuel-
dc.contributor.authorMartínez-Moreno, Rubén-
dc.contributor.authorMorales, Pilar-
dc.contributor.authorAlbiol, Joan-
dc.contributor.authorGonzález García, Ramón-
dc.date.accessioned2012-04-11T09:19:53Z-
dc.date.available2012-04-11T09:19:53Z-
dc.date.issued2010-
dc.identifier.urihttp://hdl.handle.net/10261/48096-
dc.descriptionManuel Quirós... et al.--Póster. I Congreso Nacional de Biotecnología Enológica. Invinotec. Vinomio. León. 26-31 Octubre 2010.es_ES
dc.description.abstractSaccharomyces cerevisiae is the most relevant yeast species conducting the alcoholic fermentation that takes place during winemaking. This biological process can significantly vary depending on a group of variables that include the yeast strain employed and, among others, the concentration of sugar and nitrogen present in the must, parameters that are closely altered by the global warming phenomenon. Unraveling the physiological behaviour and the distribution of the metabolic fluxes of S. cerevisiae under winemaking conditions would allow the development of a metabolic model that would help us to predict the physiological behaviour of yeast under different circumstances. The main goal of the present work is to achieve different steady states using a chemostat approach that mimick the main phases ocurring during winemaking in order to analyze the metabolic state of yeast during alcoholic fermentation.es_ES
dc.language.isoenges_ES
dc.rightsopenAccesses_ES
dc.titleA chemostat approach to analyze the distribution of metabolic fluxes in wine yeasts during alcoholic fermentationes_ES
dc.typepóster de congresoes_ES
dc.description.peerreviewedPeer reviewedes_ES
dc.type.coarhttp://purl.org/coar/resource_type/c_6670es_ES
item.openairetypepóster de congreso-
item.grantfulltextopen-
item.cerifentitytypePublications-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextWith Fulltext-
item.languageiso639-1en-
Aparece en las colecciones: (ICVV) Comunicaciones congresos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato
A chemostat...Quiros et al., León 2010.ppt852 kBMicrosoft PowerpointVisualizar/Abrir
Show simple item record

CORE Recommender

Page view(s)

317
checked on 22-abr-2024

Download(s)

129
checked on 22-abr-2024

Google ScholarTM

Check


NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.