Enhancing volatile phenol concentrations in wine by expressing various phenolic acid decarboxylase genes in Saccharomyces cerevisiae

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 17, 2003, Pages 4909-4915

  Smit, Annél ^a   Cordero Otero, Ricardo R ^a   Lambrechts, Marius G ^a   Pretorius, Isak S ^a   Van Rensburg, Pierre ^a  

^a STELLENBOSCH UNIVERSITY   (South Africa)

Author keywords

Phenolic acid decarboxylation; Volatile phenols; Wine aroma; Wine yeast

Indexed keywords

4 COUMARIC ACID DECARBOXYLASE; CAFFEIC ACID; CARBOXYLYASE; ESTERASE; FERULIC ACID; PARA COUMARIC ACID; PHENOL; PHENOLIC ACID DECARBOXYLASE; PHENYLACRYLIC ACID DECARBOXYLASE; PHOSPHOGLYCERATE KINASE; TARTARIC ACID; UNCLASSIFIED DRUG; VOLATILE AGENT;

AROMA; ARTICLE; BACILLUS SUBTILIS; CHEMICAL ANALYSIS; DECARBOXYLATION; ENZYME ACTIVITY; ESTERIFICATION; GENE EXPRESSION; GENETIC TRANSCRIPTION; LACTOBACILLUS PLANTARUM; NONHUMAN; PROMOTER REGION; SACCHAROMYCES CEREVISIAE; WINE INDUSTRY;

BACILLUS SUBTILIS; CARBOXY-LYASES; CLONING, MOLECULAR; FERMENTATION; GENE EXPRESSION; HYDROXYBENZOIC ACIDS; LACTOBACILLUS; PHENOLS; SACCHAROMYCES CEREVISIAE; TRANSFECTION; VOLATILIZATION; WINE;

BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS PLANTARUM; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; VITIS SP.;

EID: 0042562046     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf026224d     Document Type: Article

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