Novel wine yeast with ARO4 and TYR1 mutations that overproduce ‘floral’ aroma compounds 2-phenylethanol and 2-phenylethyl acetate

It is well established that the choice of yeast used to perform wine fermentation significantly influences the sensory attributes of wines; different yeast species and strains impart different profiles of esters, volatile fatty acids, higher alcohols, and volatile sulphur compounds. Indeed, choice o...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Applied microbiology and biotechnology 2018-07, Vol.102 (14), p.5977-5988
Hauptverfasser:	Cordente, Antonio G., Solomon, Mark, Schulkin, Alex, Leigh Francis, I., Barker, Alice, Borneman, Anthony R., Curtin, Christopher D.
Format:	Artikel
Sprache:	eng
Schlagworte:	Acetates - metabolism Alcohols Amino acids Amino Acids - genetics Aroma compounds Baking yeast Biomedical and Life Sciences Biosynthesis Biosynthetic Pathways Biotechnological Products and Process Engineering Biotechnology Chemical properties Esters Ethanol Ethyl acetate Fatty acids Fermentation Flowers Food science Fungal Proteins - genetics Gene sequencing Genetic aspects Genetics Genome, Fungal Genotype & phenotype High-Throughput Nucleotide Sequencing Life Sciences Metabolites Microbial Genetics and Genomics Microbiological research Microbiology Mutation Odorants Organic chemistry Phenotypes Phenyl compounds Phenylalanine Phenylethyl Alcohol - analogs & derivatives Phenylethyl Alcohol - metabolism Physiological aspects Saccharomyces cerevisiae Saccharomyces cerevisiae - genetics Saccharomyces cerevisiae - metabolism Sensory perception Sulfur compounds Vineyards Wine Wine - analysis Wines Yeast Yeasts Yeasts (Fungi)
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!