Flavour-active wine yeasts

Applied Microbiology and Biotechnology

Volumn 96, Issue 3, 2012, Pages 601-618

  Cordente, Antonio G ^a   Curtin, Christopher D ^a   Varela, Cristian ^a   Pretorius, Isak S ^b  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

^b UNIVERSITY OF SOUTH AUSTRALIA   (Australia)

Author keywords

Aroma; Fermented beverages; Flavour; Wine; Yeast

Indexed keywords

AROMA; FERMENTED BEVERAGES; HIGHER ALCOHOLS; NON-VOLATILE; RECENT PROGRESS; VARIETAL COMPOUNDS; VOLATILE ESTER; WINE YEAST;

FLAVORS; FRUITS; SULFUR COMPOUNDS; YEAST;

WINE;

2 OXOACID; ACETYL COENZYME A; ALCOHOL DERIVATIVE; AMINOTRANSFERASE; CYSTATHIONINE BETA SYNTHASE; ESTER; FARNESYL DIPHOSPHATE; HEXANOIC ACID; ISOPENTYL ACETATE; ISOPENTYL ALCOHOL; OCTANOIC ACID; PHENETHYL ALCOHOL;

ALCOHOL; BIOENGINEERING; ESTER; FERMENTATION; FOOD INDUSTRY; INDUSTRIAL PRODUCTION; MONOTERPENE; PHENOTYPE; SULFUR; YEAST;

AMINO ACID METABOLISM; AROMA; ASPERGILLUS NIDULANS; BIOACCUMULATION; BIOENGINEERING; BIOLOGICAL ACTIVITY; CATALYSIS; CHEMICAL MODIFICATION; FERMENTATION; FLAVOR; INOCULATION; NONHUMAN; OXIDATION; OXIDATION REDUCTION STATE; PHENOTYPE; PROTEIN EXPRESSION; REVIEW; SACCHAROMYCES CEREVISIAE; SYNTHESIS; WILD TYPE; WINE;

SACCHAROMYCES CEREVISIAE; VOLATILE ORGANIC COMPOUNDS; WINE;

SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 84867579429     PISSN: 01757598     EISSN: 14320614     Source Type: Journal    
DOI: 10.1007/s00253-012-4370-z     Document Type: Review

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