Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates

Applied and Environmental Microbiology

Volumn 66, Issue 2, 2000, Pages 744-753

  Lilly, M ^a   Lambrechts, M G ^a   Pretorius, I S ^a  

^a STELLENBOSCH UNIVERSITY   (South Africa)

Author keywords

[No Author keywords available]

Indexed keywords

ACETIC ACID DERIVATIVE; ACETIC ACID ETHYL ESTER; ACYLTRANSFERASE; ALCOHOL; DECANOIC ACID DERIVATIVE; FUNGAL ENZYME; ISOPENTYL ACETATE; PHENYLACETIC ACID DERIVATIVE;

ARTICLE; DNA INTEGRATION; ENZYME ACTIVITY; FERMENTATION; FLAVOR; FUNGAL GENETICS; GENE OVEREXPRESSION; MOLECULAR CLONING; NONHUMAN; NORTHERN BLOTTING; ODOR; SACCHAROMYCES CEREVISIAE; WINE;

ACETATES; ACETYLTRANSFERASES; BLOTTING, NORTHERN; CHROMATOGRAPHY, GAS; CLONING, MOLECULAR; FERMENTATION; PROTEINS; RECOMBINANT PROTEINS; SACCHAROMYCES CEREVISIAE; TASTE; WINE;

MALUS X DOMESTICA; SACCHAROMYCES CEREVISIAE; VITIS SP.;

EID: 0033961014     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.66.2.744-753.2000     Document Type: Article

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