Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma

Yeast

Volumn 24, Issue 7, 2007, Pages 561-574

  Swiegers, Jan H ^a   Capone, Dimitra L ^a   Pardon, Kevin H ^a   Elsey, Gordon M ^a   Sefton, Mark A ^a   Francis, I Leigh ^a   Pretorius, Isak S ^a  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

Author keywords

Carbon sulphur lyases; Cysteine lyase; Sensory analysis; Tryptophanase; Volatile thiols; Wine aroma; Wine yeast

Indexed keywords

3 MERCAPTOHEXAN 1 OL; 3 MERCAPTOHEXYL ACETATE; 4 MERCAPTO 4 METHYLPENTAN 2 ONE; CYSTEINE; CYSTEINE CONJUGATE BETA LYASE; LYASE; PHOSPHOGLYCERATE KINASE; THIOL DERIVATIVE; TRYPTOPHANASE; UNCLASSIFIED DRUG;

ANIMAL CELL; AROMA; ARTICLE; BLACK CURRANT; CHEMICAL MODIFICATION; CONCENTRATION (PARAMETERS); CONSUMER; CONTROLLED STUDY; ESCHERICHIA COLI; FERMENTATION; FLAVOR; FOOD PREFERENCE; FOOD QUALITY; FUNGAL STRAIN; GENE OVEREXPRESSION; GENETIC ENGINEERING; GOOSEBERRY; GRAPE JUICE; GRAPEFRUIT; GUAVA; LYCHEE; MARKETING; MOLECULAR CLONING; NONHUMAN; PASSION FRUIT; PRIORITY JOURNAL; REGULATORY SEQUENCE; SACCHAROMYCES CEREVISIAE; WINE;

CLONING, MOLECULAR; ESCHERICHIA COLI; FERMENTATION; ODORS; ORGANISMS, GENETICALLY MODIFIED; SACCHAROMYCES CEREVISIAE; SULFHYDRYL COMPOUNDS; TRYPTOPHANASE; VOLATILIZATION; WINE;

CITRUS X PARADISI; ESCHERICHIA COLI; LITCHI CHINENSIS; PSIDIUM; SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 34447524870     PISSN: 0749503X     EISSN: 10970061     Source Type: Journal    
DOI: 10.1002/yea.1493     Document Type: Article

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