The nature of the nitrogen source added to nitrogen depleted vinifications conducted by a Saccharomyces cerevisiae strain in synthetic must affects gene expression and the levels of several volatile compounds

Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology

Volumn 92, Issue 1, 2007, Pages 61-75

  Jiménez Martí, Elena ^a   Aranda, Agustín ^b   Mendes Ferreira, Alexandra ^c   Mendes Faia, Arlete ^c   del Olmo, Marcel Lí ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^c UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

Author keywords

Fermentative behaviour; Saccharomyces cerevisiae; Stress response; Vinification; Wine yeasts

Indexed keywords

AMINO ACID; AMMONIA; ARGINASE; GLUTAMATE DEHYDROGENASE; HEAT SHOCK PROTEIN; HEAT SHOCK PROTEIN 26; PROTEIN ACA1; PROTEIN CAR1; PROTEIN ERG10; PROTEIN GAD1; PROTEIN TDH3; UNCLASSIFIED DRUG; VOLATILE AGENT;

ARTICLE; CONTROLLED STUDY; DEPLETION; ENZYME ACTIVITY; FERMENTATION; FUNGAL STRAIN; GENE EXPRESSION; GRAPE; GROWTH CURVE; NITROGEN METABOLISM; NONHUMAN; PRIORITY JOURNAL; SACCHAROMYCES CEREVISIAE; STRESS; VINICULTURE;

AMINO ACIDS; AMMONIA; ARGINASE; BLOTTING, NORTHERN; CHROMATOGRAPHY, GAS; FERMENTATION; GENE EXPRESSION REGULATION, FUNGAL; NITROGEN; RNA, MESSENGER; SACCHAROMYCES CEREVISIAE;

SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 34247603632     PISSN: 00036072     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10482-006-9135-1     Document Type: Article

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