Variation in 4-mercapto-4-methyl-pentan-2-one release by Saccharomyces cerevisiae commercial wine strains

FEMS Microbiology Letters

Volumn 240, Issue 2, 2004, Pages 125-129

  Howell, Kate S ^a,b   Swiegers, Jan H ^a   Elsey, Gordon M ^a,c   Siebert, Tracey E ^a   Bartowsky, Eveline J ^a   Fleet, Graham H ^b   Pretorius, Isak S ^a   De Barros Lopes, Miguel A ^a,d  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

^b UNIVERSITY OF NEW SOUTH WALES   (Australia)

^c FLINDERS UNIVERSITY   (Australia)

^d UNIVERSITY OF SOUTH AUSTRALIA   (Australia)

Author keywords

Aroma; Saccharomyces cerevisiae; Sulfur compounds; Thiol; Wine; Wine yeast

Indexed keywords

4 MERCAPTO 4 METHYLPENTAN 2 ONE; FLAVORING AGENT; UNCLASSIFIED DRUG;

ARTICLE; ATOMIC EMISSION SPECTROMETRY; CHEMICAL PROCEDURES; CONTROLLED STUDY; FERMENTATION; GAS CHROMATOGRAPHY; NONHUMAN; PRIORITY JOURNAL; SACCHAROMYCES CEREVISIAE; SEPARATION TECHNIQUE; SOLID PHASE MICROEXTRACTION; TEMPERATURE; WINE; YEAST;

FERMENTATION; FOOD MICROBIOLOGY; SACCHAROMYCES CEREVISIAE; SULFHYDRYL COMPOUNDS; TEMPERATURE; VOLATILIZATION; WINE;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; VITIS SP.;

EID: 7644227657     PISSN: 03781097     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.femsle.2004.09.022     Document Type: Article

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