Contribution of cysteine and glutathione conjugates to the formation of the volatile thiols 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA) during fermentation by Saccharomyces cerevisiae

Australian Journal of Grape and Wine Research

Volumn 17, Issue 2, 2011, Pages 285-290

  Winter, G ^a,b   Van Der Westhuizen, T ^c   Higgins, V J ^b   Curtin, C ^a   Ugliano, M ^a,d  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

^b UNIVERSITY OF WESTERN SYDNEY   (Australia)

^c Laffort Australia   (Australia)

^d Nomacorc SA   (France)

Author keywords

3MH; 3MHA; Cys 3MH; Fermentation; GSH 3MH; Thiol precursor

Indexed keywords

SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 79957763568     PISSN: 13227130     EISSN: 17550238     Source Type: Journal    
DOI: 10.1111/j.1755-0238.2011.00127.x     Document Type: Article

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