Nitrogen catabolite repression modulates the production of aromatic thiols characteristic of Sauvignon Blanc at the level of precursor transport

FEMS Yeast Research

Volumn 8, Issue 5, 2008, Pages 771-780

  Subileau, Maeva ^b   Schneider, Rémy ^a   Salmon, Jean Michel ^a   Degryse, Eric ^b  

^a SPO   (France)

^b Pernod Ricard   (France)

Author keywords

Fermentation; GAP1; S 3 (hexan 1 ol) l cysteine (Cys 3MH); Saccharomyces cerevisiae; Volatile thiols

Indexed keywords

3 MERCAPTO HEXANOL; ACETIC ACID; AMMONIUM DERIVATIVE; CYSTEINE DERIVATIVE; NITROGEN; THIOL DERIVATIVE; UREA;

ARTICLE; CATABOLITE REPRESSION; CONTROLLED STUDY; CULTURE MEDIUM; FUNGAL STRAIN; FUNGUS ISOLATION; GRAPE; NONHUMAN; PHENOTYPE; WILD TYPE; WINE; YEAST;

AMINO ACID TRANSPORT SYSTEMS; CYSTEINE; GENE DELETION; GENE EXPRESSION REGULATION, FUNGAL; HEXANOLS; HYDROCARBONS, AROMATIC; NITROGEN; PHOSPHATES; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE PROTEINS; SULFHYDRYL COMPOUNDS; UREA; WINE;

SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 49349114898     PISSN: 15671356     EISSN: 15671364     Source Type: Journal    
DOI: 10.1111/j.1567-1364.2008.00400.x     Document Type: Article

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