The effect of increased branched-chain amino acid transaminase activity in yeast on the production of higher alcohols and on the flavour profiles of wine and distillates

FEMS Yeast Research

Volumn 6, Issue 5, 2006, Pages 726-743

  Lilly, Mariska ^a   Bauer, Florian F ^a   Styger, Gustav ^a   Lambrechts, Marius G ^b   Pretorius, Isak S ^a,c  

^a STELLENBOSCH UNIVERSITY   (South Africa)

^b Distell   (South Africa)

^c AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

Author keywords

Branched chain amino acid transaminases; Distillates; Higher alcohols; Wine; Yeast

Indexed keywords

BRANCHED CHAIN AMINO ACID AMINOTRANSFERASE; FLAVORING AGENT; FUNGAL ENZYME;

ADJUSTMENT; ALCOHOL PRODUCTION; AROMA; ARTICLE; BAT1 GENE; BAT2 GENE; BEHAVIOR; CHEMICAL ANALYSIS; ENZYME ACTIVITY; FUNGAL STRAIN; GENE; GENE DELETION; GENE EXPRESSION; NONHUMAN; PHENOTYPE; PHYSIOLOGY; SENSORY ANALYSIS; WINE; YEAST;

ALCOHOLS; FERMENTATION; FLAVORING AGENTS; MITOCHONDRIAL PROTEINS; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES CEREVISIAE PROTEINS; TRANSAMINASES; WINE;

SACCHAROMYCES CEREVISIAE;

EID: 33745886499     PISSN: 15671356     EISSN: 15671364     Source Type: Journal    
DOI: 10.1111/j.1567-1364.2006.00057.x     Document Type: Article

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