Effect of endogenous CO2 overpressure on the yeast “stressome” during the “prise de mousse” of sparkling wine

MARÍA TERESA GARCÍA MARTÍNEZJUAN CARLOS GARCÍA MAURICIOJAIME MORENO GARCÍAJUAN JESÚS ROMÁN CAMACHO2026-01-292026-01-29202010.1016/j.fm.2020.1034312-s2.0-85078248546https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/31259Food ScienceMicrobiologyFood ScienceMicrobiologyEffect of endogenous CO2 overpressure on the yeast “stressome” during the “prise de mousse” of sparkling wineresearch article