{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,30]],"date-time":"2025-10-30T05:18:29Z","timestamp":1761801509140,"version":"build-2065373602"},"reference-count":65,"publisher":"MDPI AG","issue":"21","license":[{"start":{"date-parts":[[2025,10,28]],"date-time":"2025-10-28T00:00:00Z","timestamp":1761609600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["IJMS"],"abstract":"<jats:p>The global sparkling wine market continues to grow steadily, reaching approximately 24 million hectoliters in 2023, with an annual increase of around 4% despite a general decline in overall alcoholic beverage consumption. This growth highlights the importance of employing diverse yeast strains to improve product variety and quality. Flor yeasts are specialized strains of Saccharomyces cerevisiae that develop a biofilm on the surface of certain wines during biological ageing. They possess unique physiological properties, including high ethanol tolerance and the capacity to adhere, which supports wine clarification. They also have the ability to contribute unique volatile compounds and aroma profiles, making them promising candidates for sparkling wine production. This study evaluated two flor yeast strains (G1 and N62), which were isolated from the P\u00e9rez Barquero winery during the second fermentation process using the traditional method. Sparkling wines were produced by inoculating base wine (BW) with each strain, and the wines were monitored at 3 bar CO2 pressure and after 9 months of ageing on lees. Comprehensive metabolomic analysis was performed using GC-MS for volatile compounds and HPLC for nitrogen compounds, with statistical analysis including PCA, ANOVA, Fisher\u2019s LSD, and correction FDR tests. Strain N62 demonstrated faster fermentation kinetics and higher cellular concentration, reaching 3 bar pressure in 27 days compared to 52 days for strain G1. Both strains achieved similar final pressures, 5.1\u20135.4 bars. Metabolomic profiling revealed significant differences in the profiles of volatile and nitrogen compounds between the two strains. G1 produced higher concentrations of 3-methyl-1-butanol, 2-methyl-1-butanol, and acetaldehyde, while N62 generated elevated levels of glycerol, ethyl esters, and amino acids, including glutamic acid, aspartic acid, and alanine. These findings demonstrate that both flor yeast strains successfully complete sparkling wine fermentation while producing distinct metabolic signatures that could contribute to unique sensory characteristics. This supports their potential as alternatives to conventional sparkling wine yeasts for enhanced product diversification.<\/jats:p>","DOI":"10.3390\/ijms262110457","type":"journal-article","created":{"date-parts":[[2025,10,28]],"date-time":"2025-10-28T11:47:19Z","timestamp":1761652039000},"page":"10457","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Metabolic Characterization of Two Flor Yeasts During Second Fermentation in the Bottle for Sparkling Wine Production"],"prefix":"10.3390","volume":"26","author":[{"given":"Juan Carlos","family":"Garc\u00eda-Garc\u00eda","sequence":"first","affiliation":[{"name":"Department of Agricultural Chemistry, Edaphology and Microbiology, Microbiology Area, Severo Ochoa Building (C6), Campus of Rabanales, Agrifood Campus of International Excellence ceiA3, Universidad de C\u00f3rdoba, Ctra. N-IV-A, Km 396, 14014 C\u00f3rdoba, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Mar\u00eda Trinidad","family":"Alcal\u00e1-Jim\u00e9nez","sequence":"additional","affiliation":[{"name":"Department of Agricultural Chemistry, Edaphology and Microbiology, Microbiology Area, Severo Ochoa Building (C6), Campus of Rabanales, Agrifood Campus of International Excellence ceiA3, Universidad de C\u00f3rdoba, Ctra. N-IV-A, Km 396, 14014 C\u00f3rdoba, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5694-7653","authenticated-orcid":false,"given":"Juan Carlos","family":"Mauricio","sequence":"additional","affiliation":[{"name":"Department of Agricultural Chemistry, Edaphology and Microbiology, Microbiology Area, Severo Ochoa Building (C6), Campus of Rabanales, Agrifood Campus of International Excellence ceiA3, Universidad de C\u00f3rdoba, Ctra. N-IV-A, Km 396, 14014 C\u00f3rdoba, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0009-0009-0709-0911","authenticated-orcid":false,"given":"Cristina","family":"Campos-V\u00e1zquez","sequence":"additional","affiliation":[{"name":"Department of Inorganic Chemistry and Chemical Engineering, Chemical Engineering Area, Marie Curie Building (C3), Campus of Rabanales, Chemical Institute for Energy and Environment (IQUEMA), Agrifood Campus of International Excellence ceiA3, Universidad de C\u00f3rdoba, Ctra. N-IV-A, Km 396, 14014 C\u00f3rdoba, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1357-0139","authenticated-orcid":false,"given":"In\u00e9s M.","family":"Santos-Due\u00f1as","sequence":"additional","affiliation":[{"name":"Department of Inorganic Chemistry and Chemical Engineering, Chemical Engineering Area, Marie Curie Building (C3), Campus of Rabanales, Chemical Institute for Energy and Environment (IQUEMA), Agrifood Campus of International Excellence ceiA3, Universidad de C\u00f3rdoba, Ctra. N-IV-A, Km 396, 14014 C\u00f3rdoba, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7646-9345","authenticated-orcid":false,"given":"Juan","family":"Moreno","sequence":"additional","affiliation":[{"name":"Department of Agricultural Chemistry, Edaphology and Microbiology, Microbiology Area, Severo Ochoa Building (C6), Campus of Rabanales, Agrifood Campus of International Excellence ceiA3, Universidad de C\u00f3rdoba, Ctra. N-IV-A, Km 396, 14014 C\u00f3rdoba, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2746-2753","authenticated-orcid":false,"given":"Teresa","family":"Garc\u00eda-Mart\u00ednez","sequence":"additional","affiliation":[{"name":"Department of Agricultural Chemistry, Edaphology and Microbiology, Microbiology Area, Severo Ochoa Building (C6), Campus of Rabanales, Agrifood Campus of International Excellence ceiA3, Universidad de C\u00f3rdoba, Ctra. N-IV-A, Km 396, 14014 C\u00f3rdoba, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2025,10,28]]},"reference":[{"key":"ref_1","unstructured":"International Organisation of Vine and Wine (OIV) (2025). State of the International Wine Markets in 2024, OIV."},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Amaro, F., Almeida, J., Oliveira, A.S., Furtado, I., Bastos, M.D.L., Guedes de Pinho, P., and Pinto, J. (2022). Impact of cork closures on the volatile profile of sparkling wines during bottle aging. Foods, 11.","DOI":"10.3390\/foods11030293"},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Vigentini, I., Barrera Cardenas, S., Valdetara, F., Faccincani, M., Panont, C.A., Picozzi, C., and Foschino, R. (2017). Use of native yeast strains for in bottle fermentation to face the uniformity in sparkling wine production. Front. Microbiol., 8.","DOI":"10.3389\/fmicb.2017.01225"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"125555","DOI":"10.1016\/j.foodchem.2019.125555","article-title":"Use of a flor yeast strain for the second fermentation of sparkling wines: Effect of endogenous CO2 over-pressure on the volatilome","volume":"308","author":"Moreno","year":"2020","journal-title":"Food Chem."},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Garc\u00eda-Garc\u00eda, J.C., Garc\u00eda-Mart\u00ednez, T., Rom\u00e1n-Camacho, J.J., Moreno, J., and Mauricio, J.C. (2025). Comparative proteomics of two flor yeasts in sparkling wine fermentation: First approach. Foods, 14.","DOI":"10.3390\/foods14020282"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/B978-0-12-394597-6.00001-X","article-title":"Sparkling wines: Features and trends from tradition","volume":"66","author":"Buxaderas","year":"2012","journal-title":"Adv. Food Nutr. Res."},{"key":"ref_7","doi-asserted-by":"crossref","unstructured":"Cravero, M. (2023). Innovations in sparkling wine production: A review on the sensory aspects and the consumer\u2019s point of view. Beverages, 9.","DOI":"10.3390\/beverages9030080"},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"100768","DOI":"10.1016\/j.crfs.2024.100768","article-title":"Comparison of ancestral and traditional methods for elaborating sparkling wines","volume":"8","author":"Moroz","year":"2024","journal-title":"Curr. Res. Food Sci."},{"key":"ref_9","doi-asserted-by":"crossref","unstructured":"Charnock, H.M., Pickering, G.J., and Kemp, B.S. (2022). The Maillard reaction in traditional method sparkling wine. Front. Microbiol., 13.","DOI":"10.3389\/fmicb.2022.979866"},{"key":"ref_10","first-page":"347","article-title":"New trends in sparkling wine production: Yeast rational selection","volume":"Volume 7","author":"Grumezescu","year":"2019","journal-title":"Alcoholic Beverages"},{"key":"ref_11","doi-asserted-by":"crossref","unstructured":"Pinheiro, S.S., Campos, F., Cabrita, M.J., and da Silva, M.G. (2025). Exploring the aroma profile of traditional sparkling wines: A review on yeast selection in second fermentation, aging, closures, and analytical strategies. Molecules, 30.","DOI":"10.3390\/molecules30132825"},{"key":"ref_12","doi-asserted-by":"crossref","unstructured":"Ivit, N.N., and Kemp, B. (2018). The impact of non-Saccharomyces yeast on traditional method sparkling wine. Fermentation, 4.","DOI":"10.3390\/fermentation4030073"},{"key":"ref_13","doi-asserted-by":"crossref","unstructured":"Garofalo, C., Arena, M.P., Laddomada, B., Cappello, M.S., Bleve, G., Grieco, F., Beneduce, L., Berbegal, C., Spano, G., and Capozzi, V. (2016). Starter cultures for sparkling wine. Fermentation, 2.","DOI":"10.3390\/fermentation2040021"},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"109462","DOI":"10.1016\/j.foodcont.2022.109462","article-title":"Volatile and chemical profiles of Bombino sparkling wines produced with autochthonous yeast strains","volume":"145","author":"Tufariello","year":"2023","journal-title":"Food Control"},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"Petruzzi, L., Capozzi, V., Berbegal, C., Corbo, M.R., Bevilacqua, A., Spano, G., and Sinigaglia, M. (2017). Microbial resources and enological significance: Opportunities and benefits. Front. Microbiol., 8.","DOI":"10.3389\/fmicb.2017.00995"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"554","DOI":"10.1016\/j.foodres.2018.10.032","article-title":"Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method","volume":"119","author":"Ubeda","year":"2019","journal-title":"Food Res. Int."},{"key":"ref_17","doi-asserted-by":"crossref","unstructured":"Sommer, S., Sommer, S.J., Liu, C., Burken, O., and Anderson, A.F. (2024). The Impact of microbial activity on the chemical composition and aroma profile of traditional sparkling wines. Fermentation, 10.","DOI":"10.3390\/fermentation10040212"},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"48","DOI":"10.1016\/j.ijfoodmicro.2010.07.027","article-title":"Antioxidant activity of lees cell surface during sparkling wine sur lie aging","volume":"143","author":"Vichi","year":"2010","journal-title":"Int. J. Food Microbiol."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"104385","DOI":"10.1016\/j.jfca.2022.104385","article-title":"Impact of \u03b2-glucanases and yeast derivatives on chemical and sensory composition of long-aged sparkling wines","volume":"107","year":"2022","journal-title":"J. Food Compos. Anal."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"621","DOI":"10.1111\/ajgw.12564","article-title":"Influence of amino acids, and their interaction with volatiles and polyphenols, on the sensory properties of red wine","volume":"28","author":"Watson","year":"2022","journal-title":"Aust. J. Grape Wine Res."},{"key":"ref_21","doi-asserted-by":"crossref","unstructured":"Gonz\u00e1lez-Jim\u00e9nez, M.C., Mauricio, J.C., Moreno-Garc\u00eda, J., Puig-Pujol, A., Moreno, J., and Garc\u00eda-Mart\u00ednez, T. (2021). Differential response of the proteins involved in amino acid metabolism in two Saccharomyces cerevisiae strains during the second fermentation in a sealed bottle. Appl. Sci., 11.","DOI":"10.3390\/app112412165"},{"key":"ref_22","doi-asserted-by":"crossref","unstructured":"Prokes, K., Baron, M., Mlcek, J., Jurikova, T., Adamkova, A., Ercisli, S., and Sochor, J. (2022). The influence of traditional and immobilized yeast on the amino-acid content of sparkling wine. Fermentation, 8.","DOI":"10.3390\/fermentation8010036"},{"key":"ref_23","doi-asserted-by":"crossref","unstructured":"Gonzalez, R., and Morales, P. (2017). Wine secondary aroma: Understanding yeast production of higher alcohols. Microb. Biotechnol., 10.","DOI":"10.1111\/1751-7915.12770"},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"5893","DOI":"10.1073\/pnas.1500783112","article-title":"Chemical messages in 170-year-old champagne bottles from the Baltic Sea: Revealing tastes from the past","volume":"112","author":"Jeandet","year":"2015","journal-title":"Proc. Natl. Acad. Sci. USA"},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"2345","DOI":"10.1021\/acs.jafc.6b04576","article-title":"N, S, O-Heterocycles in aged Champagne reserve wines and correlation with free amino acid concentrations","volume":"65","author":"Marchand","year":"2017","journal-title":"J. Agric. Food Chem."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"110847","DOI":"10.1016\/j.lwt.2020.110847","article-title":"Profiling of free amino acids in sparkling wines during over-lees aging and evaluation of sensory properties","volume":"140","author":"Sartor","year":"2021","journal-title":"LWT"},{"key":"ref_27","doi-asserted-by":"crossref","unstructured":"Genovese, A., Caporaso, N., and Moio, L. (2021). Influence of yeast strain on odor-active compounds in Fiano wine. Appl. Sci., 11.","DOI":"10.3390\/app11177767"},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"114692","DOI":"10.1016\/j.lwt.2023.114692","article-title":"The effect of different pretreatment methods on jujube juice and lactic acid bacteria-fermented jujube juice","volume":"181","author":"Liu","year":"2023","journal-title":"LWT"},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"350","DOI":"10.1016\/j.foodchem.2018.03.018","article-title":"Volatile profile of white wines fermented with sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae","volume":"257","author":"Englezos","year":"2018","journal-title":"Food Chem."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"2705","DOI":"10.1007\/s00217-019-03384-z","article-title":"Using Torulaspora delbrueckii, Saccharomyces cerevisiae and Saccharomyces bayanus wine yeasts as starter cultures for fermentation and quality improvement of mead","volume":"245","author":"Sottil","year":"2019","journal-title":"Eur. Food Res. Technol."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"105903","DOI":"10.1016\/j.jfca.2023.105903","article-title":"Role of amino acids in flavor profiles and foam characteristics of sparkling wines during aging","volume":"126","author":"Sun","year":"2024","journal-title":"J. Food Compos. Anal."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"S95","DOI":"10.1093\/femsre\/fux031","article-title":"Physiology, ecology and industrial applications of aroma formation in yeast","volume":"41","author":"Dzialo","year":"2017","journal-title":"FEMS Microbiol. Rev."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"418","DOI":"10.1016\/j.fm.2009.12.005","article-title":"Influence of indigenous yeasts on the fermentation and volatile profile of plum brandies","volume":"27","author":"Satora","year":"2010","journal-title":"Food Microbiol."},{"key":"ref_34","doi-asserted-by":"crossref","unstructured":"Jagati\u0107 Korenika, A.M., Preiner, D., Tomaz, I., and Jeromel, A. (2020). Volatile profile characterization of Croatian commercial sparkling wines. Molecules, 25.","DOI":"10.3390\/molecules25184349"},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"02028","DOI":"10.1051\/bioconf\/20170902028","article-title":"Methanol in wine","volume":"Volume 9","author":"Hodson","year":"2017","journal-title":"BIO Web of Conferences"},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"869","DOI":"10.1007\/s00253-018-9517-0","article-title":"Reverse metabolic engineering in lager yeast: Impact of the NADH\/NAD+ ratio on acetaldehyde production during the brewing process","volume":"103","author":"Xu","year":"2019","journal-title":"Appl. Microbiol. Biotechnol."},{"key":"ref_37","doi-asserted-by":"crossref","unstructured":"Guittin, C., Ma\u00e7na, F., Picou, C., Perez, M., Barreau, A., Poitou, X., Sablayrolles, J., Mouret, J., and Farines, V. (2023). New online monitoring approaches to describe and understand the kinetics of acetaldehyde concentration during wine alcoholic fermentation: Access to production balances. Fermentation, 9.","DOI":"10.3390\/fermentation9030299"},{"key":"ref_38","first-page":"173","article-title":"Aroma formation by immobilized yeast cells in fermentation processes","volume":"32","author":"Gibson","year":"2015","journal-title":"Yeast"},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"4876","DOI":"10.1021\/acs.jafc.9b01420","article-title":"Characterization of the key aroma compounds in aged Chinese rice wine by comparative aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission studies","volume":"67","author":"Chen","year":"2019","journal-title":"J. Agric. Food Chem."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"22","DOI":"10.1016\/j.foodchem.2018.01.036","article-title":"Influence of two yeast strains in free, bioimmobilized or immobilized with alginate forms on the aromatic profile of long aged sparkling wines","volume":"250","author":"Peinado","year":"2018","journal-title":"Food Chem."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"129760","DOI":"10.1016\/j.foodchem.2021.129760","article-title":"Impact of industrial yeast derivative products on the modification of wine aroma compounds and sensorial profile. A review","volume":"358","author":"Rigou","year":"2021","journal-title":"Food Chem."},{"key":"ref_42","unstructured":"Luchian, C.E., Scutara\u0219u, E.C., Colibaba, L.C., Focea, M.C., and Cotea, V. (2023). Trends in reducing the effects of global warming: Applications of reverse osmosis to obtain sparkling wines with moderate alcohol concentrations. Global Warming and the Wine Industry-Challenges, Innovations and Future Prospects, IntechOpen."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"102","DOI":"10.1111\/ijfs.13910","article-title":"The glycerol and ethanol production kinetics in low-temperature wine fermentation using Saccharomyces cerevisiae yeast strains","volume":"54","author":"Gao","year":"2019","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"109607","DOI":"10.1016\/j.foodres.2020.109607","article-title":"Comprehensive study of the dynamic interaction between SO2 and acetaldehyde during alcoholic fermentation","volume":"136","author":"Ochando","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"105660","DOI":"10.1016\/j.jfca.2023.105660","article-title":"Mechanisms and effects of non-Saccharomyces yeast fermentation on the aromatic profile of wine","volume":"124","author":"Wang","year":"2023","journal-title":"J. Food Compos. Anal."},{"key":"ref_46","doi-asserted-by":"crossref","unstructured":"Petronilho, S., Lopez, R., Ferreira, V., Coimbra, M.A., and Rocha, S.M. (2020). Revealing the usefulness of aroma networks to explain wine aroma properties: A case study of Portuguese wines. Molecules, 25.","DOI":"10.3390\/molecules25020272"},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"685","DOI":"10.1007\/s00217-022-04165-x","article-title":"Assessment of the contributions of Saccharomyces cerevisiae, Hansenula sp. and Pichia kudriavzevii to volatile organic compounds and sensory characteristics of waxy rice wine","volume":"249","author":"Huang","year":"2023","journal-title":"Eur. Food Res. Technol."},{"key":"ref_48","doi-asserted-by":"crossref","unstructured":"Alcal\u00e1-Jim\u00e9nez, M.T., Garc\u00eda-Mart\u00ednez, T., Mauricio, J.C., Moreno, J., and Peinado, R.A. (2025). Influence of terroir on microbial diversity and wine volatilome. Appl. Sci., 15.","DOI":"10.3390\/app15063237"},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"7","DOI":"10.1016\/j.ijfoodmicro.2018.07.004","article-title":"Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varieties","volume":"285","author":"Garofalo","year":"2018","journal-title":"Int. J. Food Microbiol."},{"key":"ref_50","doi-asserted-by":"crossref","unstructured":"Badura, J., Medi\u0107, M., Wyk, N.V., Krause, B., Semmler, H., Brezina, S., Pretorius, I.S., Rauhut, D., and Wallbrunn, C.V. (2022). Synthesis of aroma compounds as a function of different nitrogen sources in fermentations using non-Saccharomyces wine yeasts. Microorganisms, 11.","DOI":"10.3390\/microorganisms11010014"},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"2279","DOI":"10.1007\/s00217-019-03334-9","article-title":"Compositional characterization of commercial sparkling wines from cv. Ribolla Gialla produced in Friuli Venezia Giulia","volume":"245","author":"Voce","year":"2020","journal-title":"Eur. Food Res. Technol."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"697","DOI":"10.1016\/j.foodchem.2017.03.048","article-title":"The influence of pre-fermentative maceration and ageing factors on ester profile and marker determination of Pedro Ximenez sparkling wines","volume":"230","author":"Cuevas","year":"2017","journal-title":"Food Chem."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"133174","DOI":"10.1016\/j.foodchem.2022.133174","article-title":"The diversity of effects of yeast derivatives during sparkling wine aging","volume":"390","author":"Ubeda","year":"2022","journal-title":"Food Chem."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"125174","DOI":"10.1016\/j.foodchem.2019.125174","article-title":"Yeast cells in double layer calcium alginate\u2013chitosan microcapsules for sparkling wine production","volume":"300","author":"Benucci","year":"2019","journal-title":"Food Chem."},{"key":"ref_55","unstructured":"Cotea, V.D., Z\u0103noag\u0103, C., and Cotea, V.V. (2014). Treatise of Oenochemistry, Editura Academiei Rom\u00e2ne."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"7083","DOI":"10.1007\/s11947-025-03851-4","article-title":"Sustainable Sparkling Cherry Wine Production from Early and Late Varieties: Insights into Technological Properties and Volatile Compounds","volume":"18","author":"Liu","year":"2025","journal-title":"Food Bioprocess Technol."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"e19306","DOI":"10.1016\/j.heliyon.2023.e19306","article-title":"Comparison of volatile compounds during biological ageing and commercial storage of Cava (Spanish sparkling wine): The role of lees","volume":"9","year":"2023","journal-title":"Heliyon"},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"114748","DOI":"10.1016\/j.lwt.2023.114748","article-title":"Enhancement of the aromatic alcohols and health properties of Chinese rice wine by using a potentially probiotic Saccharomyces cerevisiae BR14","volume":"181","author":"Mu","year":"2023","journal-title":"LWT"},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"71","DOI":"10.1016\/j.fm.2019.04.008","article-title":"Influence of nitrogen status in wine alcoholic fermentation","volume":"83","author":"Gobert","year":"2019","journal-title":"Food Microbiol."},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"657","DOI":"10.1080\/10826068.2021.1983833","article-title":"Production and characterization of yeast extracts produced by Saccharomyces cerevisiae, Saccharomyces boulardii and Kluyveromyces marxianus","volume":"52","author":"Bozkurt","year":"2022","journal-title":"Prep. Biochem. Biotechnol."},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"3059","DOI":"10.1111\/1462-2920.15523","article-title":"Metabolic differences between a wild and a wine strain of Saccharomyces cerevisiae during fermentation unveiled by multi-omic analysis","volume":"23","author":"Minebois","year":"2021","journal-title":"Environ. Microbiol."},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"515","DOI":"10.1007\/s12223-017-0524-9","article-title":"Analysis of antimicrobial and immunomodulatory substances produced by heterofermentative Lactobacillus reuteri","volume":"62","author":"Greif","year":"2017","journal-title":"Folia Microbiol."},{"key":"ref_63","unstructured":"(2025, August 25). OIV. Available online: https:\/\/www.oiv.int\/en\/."},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"129784","DOI":"10.1016\/j.foodchem.2021.129784","article-title":"Towards a better understanding of the evolution of odour-active compounds and the aroma perception of sparkling wines during ageing","volume":"357","author":"Mauricio","year":"2021","journal-title":"Food Chem."},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"608","DOI":"10.1021\/jf062820m","article-title":"Simultaneous HPLC Analysis of biogenic amines, amino acids, and ammonium ion as aminoenone derivatives in wine and beer samples","volume":"55","year":"2007","journal-title":"J. Agric. Food Chem."}],"container-title":["International Journal of Molecular Sciences"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1422-0067\/26\/21\/10457\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,30]],"date-time":"2025-10-30T05:13:56Z","timestamp":1761801236000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1422-0067\/26\/21\/10457"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,10,28]]},"references-count":65,"journal-issue":{"issue":"21","published-online":{"date-parts":[[2025,11]]}},"alternative-id":["ijms262110457"],"URL":"https:\/\/doi.org\/10.3390\/ijms262110457","relation":{},"ISSN":["1422-0067"],"issn-type":[{"type":"electronic","value":"1422-0067"}],"subject":[],"published":{"date-parts":[[2025,10,28]]}}}