Functional improvement of Saccharomyces cerevisiae to reduce volatile acidity in wine

FEMS Yeast Research

Volumn 13, Issue 5, 2013, Pages 485-494

  Luo, Zongli ^a   Walkey, Christopher J ^a   Madilao, Lufiani L ^a   Measday, Vivien ^a   Van Vuuren, Hennie J J ^a  

^a UNIVERSITY OF BRITISH COLUMBIA   (Canada)

Author keywords

Acetic acid; Fermentation; Spoilage; Wine; Yeast

Indexed keywords

ACETALDEHYDE; ACETIC ACID; ALDEHYDE DEHYDROGENASE;

ACIDITY; ARTICLE; CELL BUDDING; COMPARATIVE STUDY; DELETION MUTANT; FERMENTATION; FUNGUS GROWTH; GENE OVEREXPRESSION; GRAPE MUST; NONHUMAN; PARALOGY; SACCHAROMYCES CEREVISIAE; STRESS; VOLATILE ACIDITY; WINE; WINE INDUSTRY;

ACETIC ACID; FERMENTATION; SPOILAGE; WINE; YEAST;

ACETALDEHYDE; ACETIC ACID; ALDEHYDE OXIDOREDUCTASES; CYTOSOL; FERMENTATION; MUTATION; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES CEREVISIAE PROTEINS; TRANSCRIPTION FACTORS; VITIS; WINE;

SACCHAROMYCES CEREVISIAE; SACCHAROMYCETALES; VITACEAE;

EID: 84880160434     PISSN: 15671356     EISSN: 15671364     Source Type: Journal    
DOI: 10.1111/1567-1364.12053     Document Type: Article

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