Chemical characterization of wine lees. Transcriptomic and Proteomic data of addition of wine lees on Oenococcus oeni
Data of the chemical analysis (lipids, nitrogenated comopunds, mannoproteins) for the characterization of lees obtained from different type of winemaking processes (white, red and rosé wine). Raw data of transcriptomic and proteomic analysis of Oenococcus oeni regarding the effect of wine lees addit...
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| Tipo de recurso: | conjunto de datos |
| Fecha de publicación: | 2025 |
| País: | España |
| Institución: | Consorci de Serveis Universitaris de Catalunya (CSUC) |
| Repositorio: | CORA.Repositori de Dades de Recerca |
| OAI Identifier: | oai:dnet:cora.rdr____::6d243361d4ecacd5d170b172265c9c84 |
| Acceso en línea: | https://doi.org/10.34810/DATA3364 |
| Access Level: | acceso abierto |
| Palabra clave: | Agricultural Sciences lees wine or wine-like food product malolactic fermentation |
| Sumario: | Data of the chemical analysis (lipids, nitrogenated comopunds, mannoproteins) for the characterization of lees obtained from different type of winemaking processes (white, red and rosé wine). Raw data of transcriptomic and proteomic analysis of Oenococcus oeni regarding the effect of wine lees addition. |
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