Description
Study at the molecular level of the stress response of wine yeasts during their industrial use and its relevance to fermentation efficiency. The group mainly focuses on the characterisation of the oxidative stress response and its relationship with yeast longevity.
Keywords
wine, active dry wine yeast, oxidative stress, maturation
Manager UV
- Matallana Redondo, Emilia
- PDI-Catedratic/a d'Universitat
- Director/a Instituto Univ. (Uveg-Csic)
Frascati classification
