The Development of Yeast Strains as Tools for Adjusting the Flavor of Fermented Beverages to Market Specifications

Biotechnology in Flavor Production

Volumn , Issue , 2009, Pages 1-55

  Swiegers, Jan H ^a   Saerens, Sofie M G ^a   Pretorius, Isak S ^a  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

Author keywords

Alcohol dehydrogenase enzyme; Bottle fermentation M thode Champenoise; Homothallic, diploid aneuploid; Sak or rice wine; Single celled fungus; Six carbon (C6) molecules; Sustainable customer satisfaction; Vitis vinifera grapes; Volatile and non volatile acids; Yeast Saccharomyces

Indexed keywords

EID: 84883184395     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781444302493.ch1     Document Type: Chapter

References (275)

1. Adams, M.R. and Moss, M.O. (2000) Food Microbiology. Royal Society of Chemistry, Cambridge, UK.
2. Akada, R., Hirosawaa, I., Hoshidaa, H. and Nishizawaa, Y (2001) Detection of a point mutation in FAS2 gene of saké yeast strains by allele-specific PCR amplification. Journal of Bioscience and Bioengineering, 92, 189-192.
3. Akamatsu, S., Kamiya, H., Yamashita, N., Motoyoshi, T., Goto-Yamamoto, N., Ishikawa, T., Okazaki, N. and Nishimura, A. (2000) Effects of aldehyde dehydro-genase and acetyl-CoA synthetase on acetate formation in saké mash. Journal of Bioscience and Bioengineering, 90, 555-560.
4. Albertyn, J., Hohmann, S., Thevelein, J.M. and Prior, B.A. (1994) GPD1, which encodes glycerol-3-phosphate dehydrogenase, is essential for growth under osmotic stress in Saccharomyces cerevisiae, and its expression is regulated by the high-osmo-larity glycerol response pathway. Molecular and Cellular Biology, 14, 4135-4144.
5. Alvarez, P., Malcorps, P., Sa Almeida, A., Ferreira, A., Meyer, A.M. and Dufour, J.P. (1994) Analysis of free fatty acids, fusel alcohols and esters in beer: An alternative to CS2 extraction. Journal of the American Society of Brewing Chemists, 52, 127-134.
6. Ansanay, V., Dequin, S., Camarasa, C., Schaeffer, V., Grivet, J.P., Blondin, B., Salmon, J.M. and Barre, P. (1996) Malolactic fermentation by engineered Saccharomyces cere-visiae as compared with engineered Schizosaccharomyces pombe. Yeast, 12, 215-225.
7. Ansell, R., Granath, K., Hohmann, S., Thevelein, J.M. and Adler, L. (1997) The two isoenzymes for yeast NAD+-dependent glycerol 3-phosphate dehydrogenase encoded by GPD1 and GPD2 have distinct roles in osmoadaptation and redox regulation. The EMBO Journal, 16, 2179-2187.
8. Arikawa, Y, Kobayashi, M., Kodaira, R., Shimosaka, M., Muratsubaki, H., Eno-moto, K. and Okazaki, M. (1999) Isolation of saké yeast strains possessing various levels of succinate-and/or malate-producing abilities by gene disruption or mutation. Journal of Bioscience and Bioengineering, 87, 333-339.
9. Arikawa, Y, Yamada, M., Shimosaka, M., Okazaki, M. and Fukuzawa, M. (2000) Isolation of saké yeast mutants producing a high level of ethyl caproate and/or iso-amyl acetate. Journal of Bioscience and Bioengineering, 90, 675-677.
10. Aryan, A.P., Wilson, B., Strauss, C.R. and Williams, P.J. (1987) The properties of gly-cosidases of Vitis vinifera and a comparison of their β-glucosidase activity with that of exogenous enzymes. An assessment of possible applications in enology. American Journal of Enology and Viticulture, 38, 182-188.
11. Asano, T., Inoue, T., Kurose, N., Hiraoka, N. and Kawakita, S. (1999) Improvement of isoamyl acetate productivity in saké yeast by isolating mutants resistant to econazole. Journal of Bioscience and Bioengineering, 87, 697-699.
12. Aschengreen, N.H. and Jepsen, S. (1992) Use of acetolactate decarboxylase in brewing fermentation. Proceedings of the 22nd Convention of the Institute of Brewing, Brooklyn Park, South Australia, pp. 80-83.
13. Atanasova, V., Fulcrand, H., Cheynier, W. and Moutounet, M. (2002) Effect of oxy-genation on polyphenol changes occurring in the course of wine-making. Analytica Chimica Acta, 458, 15-27.
14. Athenstaedt, K., Zweytick, D., Jandrositz, A., Kohlwein, S.D. and Daum, G. (1999) Identification and characterization of major lipid particle proteins of the yeast Saccharomyces cerevisiae. Journal of Bacteriology, 181, 6441-6448.
15. Bach, B., Camarasa, C., Rossignol, T., Blondin, B. and Dequin, S. (2004) γ-Aminobu-tyrate assimilation in Saccharomyces cerevisiae during wine fermentation. Proceedings of Physiology of Yeasts and Filamentous Fungi (PYFF2), Anglet, France, p. 185.
16. Bakker, J., Picinelli, A. and Bridle, P. (1993) Model wine solutions: Colour and composition changes during ageing. Vitis, 32, 111-118.
17. Bakker, J. and Timberlake, C.F. (1997) Isolation, identification, and characterization of new color-stable anthocyanins occurring in some red wines. Journal of Agricultural and Food Chemistry, 45, 35-43.
18. Bamforth, C.W. and Kanauchi, M. (2004) Enzymology of vicinal diketone reduction in brewer's yeast. Journal of the Institute of Brewing, 110, 83-93.
19. Bardi, L., Crivelli, C. and Marzona, M. (1998) Esterase activity and release of ethyl esters of medium-chain fatty acids by Saccharomyces cerevisiae during anaerobic growth. Canadian Journal of Microbiology, 44, 1171-1176.
20. Barthelmebs, L., Divies, C. and Cavin, J.F. (2000a) Knockout of the p-coumarate decarboxylase gene from Lactobacillus plantarum reveals the existence of two other inducible enzymatic activities involved in phenolic acid metabolism. Applied and Environmental Microbiology, 66, 3368-3375.
21. Barthelmebs, L., Lecomte, B., Divies, C. and Cavin, J.F. (2000b) Inducible metabolism of phenolic acids in Pediococcus pentosaceus is encoded by an autoregulated operon which involves a new class of negative transcriptional regulator. Journal of Bacteriology, 182, 6724-6731.
22. Bartowsky, E.J. and Henschke, P.A. (2004) The 'buttery' attribute of wine-Diacetyl-Desirability, spoilage and beyond. International Journal of Food Microbiology, 96, 235-252.
23. Baumes, R., Bayonove, C., Cordonnier, R., Torres, P. and Seguin, A. (1988) The effect of skin contact on the aroma composition of fortified muscat wines. Connaissance de la Vigne et Du Vin, 22, 209-223.
24. Bayonove, C., Gunata, Z. and Cordonnier, R. (1984) Evidence of the intervention of enzymes in the development of muscat flavor in juice prior to fermentation: Production of terpenols. Bulletin de l'Organisation Internationale de la Vigne et du Vin, 57, 741-758.
25. Benabdeljalil, C., Cheynier, V., Fulcrand, H., Hakiki, A., Mosaddak, M. and Mou-tounet, M. (2000) Mise en évidence de nouveaux pigments formés par réaction des anthocyanes avec des métabolites de levure. Sciences des Aliments, 20, 203-220.
26. Bidenne, C., Blondin B, Dequin, S. and Vezinhet, F. (1992) Analysis of the chromosomal DNA polymorphism of wine strains of Saccharomyces cerevisiae. Current Genetics, 22, 1-7.
27. Boulton, R.B., Singleton, V.L., Bisson, L.F. and Kunkee, R.E. (1998) Principles and Practices of Winemaking. Chapman & Hall, New York, USA.
28. Butzke, C. and Bisson, L. (1996) Genetic engineering of yeast for wine production. Agro-Food Industry Hi-Tech, 7, 26-30.
29. Camarasa, C., Grivet, J.P. and Dequin, S. (2003) Investigation by 13C-NMR and tricarboxylic acid (TCA) deletion mutant analysis of pathways for succinate formation in Saccharomyces cerevisiae during anaerobic fermentation. Microbiology, 149, 2669-2678.
30. Cambon, B., Monteil, V., Remize, F., Camarasa, C. and Dequin, S. (2006) Effects of GPD1 overexpression in Saccharomyces cerevisiae commercial wine yeast strains lacking ALD6 genes. Applied and Environmental Microbiology, 72, 4688-4694.
31. Carrau, F.M., Medina, K., Boido, E., Farina, L., Gaggero, C., Dellacassa, E., Versini, G. and Henschke, P.A. (2005) De novo synthesis of monoterpenes by Saccharomyces cerevisiae wine yeasts. FEMS Microbiology Letters, 243, 107-115.
32. Casalone, E., Colella, C.M., Daly, S., Gallori, E., Moriani, L. and Polsinelli, M. (1992) Mechanism of resistance to sulphite in Saccharomyces cerevisiae. Current Genetics, 22, 435-440.
33. Cavin, J.F., Andioc, V., Etievant, P.X. and Divies, C. (1993) Ability of wine lactic acid bacteria to metabolize phenol carboxylic acids. American Journal of Enology and Viticulture, 44, 76-80.
34. Cavin, J.F., Barthelmebs, L. and Divies, C. (1997) Molecular characterization of an induciblep-coumaric acid decarboxylase from Lactobacillusplantarum: Gene cloning, transcriptional analysis, overexpression in Escherichia coli, purification, and characterization. Applied and Environmental Microbiology, 63, 1939-1944.
35. Cavin, J.F., Dartois, V. and Divies, C. (1998) Gene cloning, transcriptional analysis, purification, and characterization of phenolic acid decarboxylase from Bacillus subtilis. Applied and Environmental Microbiology, 64, 1466-1471.
36. Chatonnet, P., Dubourdieu, D. and Boidron, J.N. (1995) The influence of Brettanomy-ces/Dekkera sp. yeasts and lactic acid bacteria on the ethylphenol content of red wines. American Journal of Enology and Viticulture, 46, 463-468.
37. Chatonnet, P., Dubourdieu, D., Boidron, J.N. and Lavigne, V. (1993) Synthesis of volatile phenols by Saccharomyces cerevisiae in wines. Journal of the Science of Food and Agriculture, 62, 191-202.
38. Chatonnet, P., Dubourdieu, D., Boidron, J.N. and Pons, M. (1992) The origin of eth-ylphenol in wines. Journal of the Science of Food and Agriculture, 60, 165-178.
39. Clausen, M., Lamba, C.J., Megnet, R. and Doerner, P.W. (1994) PAD1 encodes phen-ylacrylic acid decarboxylase which confers resistance to cinnamic acid in Saccharo-myces cerevisiae. Gene, 142, 107-112.
40. Coghlan, A. (2006) The brewer's tale: How yeast acquired the talent that led to the birth of booze. New Scientist, 192, 32-33.
41. Coote, N. and Kirsop, B.H. (1974) The content of some organic acids in beer and other fermented media. Journal of the Institute of Brewing, 80, 474-483.
42. Cordente, A.G., Swiegers, J.H., Hegardt, F.G. and Pretorius, I.S. (2007) Modulating aroma compounds during wine fermentation by manipulating carnitine acetyl-transferases in Saccharomyces cerevisiae. FEMS Microbiology Letters, 267, 159-166.
43. Corison, C.A., Ough, C.S., Berg, H.W. and Nelson, K.E. (1979) Must acetic acid and ethyl acetate as mold and rot indicators in grapes. American Journal of Enology and Viticulture, 30, 130-134.
44. Cortes, M.B., Moreno, J., Zea, L., Moyano, L. and Medina, M. (1998) Changes in aroma compounds of sherry wines during their biological aging carried out by Sac-charomyces cerevisiae races bayanus and capensis. Journal of Agricultural and Food Chemistry, 46, 2389-2394.
45. Coulter, A.D., Godden, P.W. and Pretorius, I.S. (2004) Succinic acid-How it is formed, what is its effect on titratable acidity, and what factors influence its concentration in wine? Australian and New Zealand Wine Industry Journal, 19, 16-25.
46. Darriet, P., Tominaga, T., Lavigne, V., Boidron, J.N. and Dubourdieu, D. (1995) Identification of a powerful aromatic component of Vitis vinifera L. var. sauvignon wines: 4-mercapto-4-methylpentan-2-one. Flavour and Fragrance Journal, 10, 385-392.
47. De Barros Lopes, M.A., Bartowsky, E.J. and Pretorius, I.S. (2006) The application of gene technology in the wine industry. In: Hui, H.Y, Castell-Perez, E., Cunha, L.M., Guerrero-Legarreta, I., Liang, H.H., Lo, Y.M., Marshall, D.L., Nip, W.K., Shahidi, F., Sherkat, F., Winger, R.J. and Yam, K.L. (eds.), Handbook of Food Science, Technology and Engineering. CRC Taylor & Francis, New York, USA, Vol. 4, 40, pp. 1-21.
48. Debourg, A. (2000) Yeast flavour metabolites. In: European Brewery Convention Monograph, 28, 60-73.
49. Delcroix, A., Gunata, Z., Sapis, J.C., Salmon, J.M. and Bayonove, C. (1994) Glycosidase activities of three enological yeast strains during winemaking: Effect on the terpenol content of muscat wine. American Journal of Enology and Viticulture, 45, 291-296.
50. Delfini, C. and Costa, A. (1993) Effects of the grape must lees and insoluble materials on the alcoholic fermentation rate and the production of acetic acid, pyruvic acid, and acetaldehyde. American Journal of Enology and Viticulture, 44, 86-92.
51. Dequin, S. and Barre, P. (1994) Mixed lactic acid-alcoholic fermentation by Saccharo-myces cerevisiae expressing the Lactobacillus casei L(+)-LDH. Biotechnology (NY), 12, 173-177.
52. Dickinson, J.R., Harrison, S.J., Dickinson, J.A. and Hewlins, M.J.E. (2000) An investigation of the metabolism of isoleucine to active amyl alcohol in Saccharomyces cerevisiae. Journal of Biological Chemistry, 275, 10937-10942.
53. Dickinson, J.R., Harrison, S.J. and Hewlins, M.J.E. (1998) An investigation of the metabolism of valine to isobutyl alcohol in Saccharomyces cerevisiae. Journal of Biological Chemistry, 273, 25751-25756.
54. Dickinson, J.R., Lanterman, M.M., Danner, D.J., Pearson, B.M., Sanz, P., Harrison, S.J. and Hewlins, M.J.E. (1997) A 13C nuclear magnetic resonance investigation of the metabolism of leucine to isoamyl alcohol in Saccharomyces cerevisiae. Journal of Biological Chemistry, 272, 26871-26878.
55. Dickinson, J.R. and Norte, V. (1993) A study of branched-chain amino acid amino-transferase and isolation of mutations affecting the catabolism of branched-chain amino acids in Saccharomyces cerevisiae. FEBS Letters, 326, 29-32.
56. Dickinson, J.R., Salgado, L.E. and Hewlins, M.J.E. (2003) The catabolism of amino acids to long chain and complex alcohols in Saccharomyces cerevisiae. Journal of Biological Chemistry, 278, 8028-8034.
57. Didion, T., Grauslund, M., Kielland-Brandt, M.C. and Andersen, H.A. (1996) Import of branched-chain amino acids in Saccharomyces cerevisiae. Folia Microbiologica, 41, 87.
58. Donalies, U.E.B. and Stahl, U. (2002) Increasing sulphite formation in Saccharomyces cerevisiae by overexpression of MET14 and SSU1. Yeast, 19, 475-484.
59. Drawert, F. and Barton, H. (1978) Biosynthesis of flavor compounds by microorganisms. Production of monoterpenes by the yeast Kluyveromyces lactis. Journal of Agricultural and Food Chemistry, 26, 765-767.
60. Du Toit, M. and Pretorius, I.S. (2000) Microbial spoilage and preservation of wine: Using weapons for nature's own arsenal-A review. South African Journal of Enology and Viticulture, 21, 74-96.
61. Dubois, P. (1983) Volatile phenols in wine. In: Piggott, J.R. (ed.), Flavours of Distilled Beverages. Ellis Horwood, Chichester, UK, pp. 110-119.
62. Dubourdieu, D., Tominaga, T., Masneuf, I., Peyrot des Gachons, C. and Murat, M.L. (2006) The role of yeasts in grape flavor development during fermentation: The example of Sauvignon Blanc. American Journal of Enology and Viticulture, 57, 81-88.
63. Dufour, J.P. and Malcorps, P. (1995) Ester synthesis during fermentation: Enzymes characterization and modulation mechanisms. In: Campbell, I. and Priest, F.G. (eds.), 4th Aviemore Conference on Malting, Brewing and Distilling, the Institute of Brewing, London, UK, pp. 137-151.
64. Eden, A., Simchen, G. and Benvenisty, N. (1996) Two yeast homologs of ECA39, a target for c-myc regulation, code for cytosolic and mitochondrial branched-chain amino acid aminotransferases. Journal of Biological Chemistry, 271, 20242-20245.
65. Eden, A., van Nedervelde, L., Drukker, M., Benvenisty, N. and Debourg, A. (2001) Involvement of branched-chain amino acid aminotransferases in the production of fusel alcohols during fermentation in yeast. Applied Microbiology and Biotechnology, 55, 296-300.
66. Eglinton, J.M., Griesser, M., Henschke, P.A., Kwiatkowski, M.J., Parker, M. and Herderich, M. (2004) Yeast-mediated formation of pigmented polymers in red wine. In: Waterhouse, A.L. and Kennedy, J.A. (eds.), Red Wine Color: Exploring the Mysteries. American Chemical Society, Washington, DC, USA, pp. 7-21.
67. Eglinton, J.M., Heinrich, A.J., Pollnitz, A.P., Langridge, P., Henschke, P.A. and De Barros Lopes, M. (2002) Decreasing acetic acid accumulation by a glycerol overproducing strain of Saccharomyces cerevisiae by deleting the ALD6 aldehyde dehydrogenase gene. Yeast, 19, 295-301.
68. Eglinton, J.M., McWilliam, S.J., Fogarty, M.W., Francis, I.L., Kwiatkowski, M.J., Hoj, P.B. and Henschke, P.A. (2000) The effect of Saccharomyces bayanus-mediated fermentation on the chemical composition and aroma profile of Chardonnay wine. Australian Journal of Grape and Wine Research, 6, 190-196.
69. Engan, S. (1972) Organoleptic threshold values of some alcohols and esters in beer. Journal of the Institute of Brewing, 78, 33-36.
70. Engan, S. (1974) Esters in beer. Brewer's Digest, 49, 40-48.
71. Engan, S. (1981) Beer composition: Volatile substances. In: Pollock, J.R.A. (ed.), Brewing Science. Academic Press, London, UK, Vol. 2, pp. 93-165.
72. Eustace, R. and Thornton, R.J. (1986) Selective hybridization of wine yeast for higher yields of glycerol. Canadian Journal of Microbiology, 33, 112-117.
73. Fagan, G.L., Kepner, R.E. and Webb, A. (1981) Production of linalool, cis- and trans-nerolidol, and trans, trans-farnesol by Saccharomyces ferraentati growing as a film on simulated wine. Vitis, 20, 36-42.
74. Fernández, M., Úbeda Iranzo, J.F. and Briones Perez, A.I. (2000) Typing of non-Saccharomyces yeasts with enzymatic activities of interest in wine-making. International Journal of Food Microbiology, 59, 29-36.
75. Fleet, G.H. and Heard, G.M. (1993) Yeasts-Growth during fermentation. In: Fleet, G.H. (ed.), Wine Microbiology and Biotechnology. Harwood Academic Publishers, Chur, Switzerland, pp. 27-54.
76. Flikweert, M.T., van der Zanden, L., Janssen, W.M., Steensma, H.Y., van Dijken, J.P. and Pronk, J.T. (1996) Pyruvate decarboxylase: An indispensable enzyme for growth of Saccharomyces cerevisiae on glucose. Yeast, 12, 247-257.
77. Fowles, G.W.A. (1992) Acids in grapes and wines: A review. Journal of Wine Research, 3, 25-41.
78. Fujii, T., Kobayashi, O., Yoshimoto, H., Furukawa, S. and Tamai, Y (1997) Effect of aeration and unsaturated fatty acids on expression of the Saccharomyces cerevisiae alcohol acetyltransferase gene. Applied and Envrionmental Microbiology, 63, 910-915.
79. Fujii, T., Nagasawa, N., Iwamatsu, A., Bogaki, T., Tamai, Y and Hamachi, M. (1994) Molecular cloning, sequence analysis, and expression of the yeast alcohol acetyl-transferase gene. Applied and Environmental Microbiology, 60, 2786-2792.
80. Fujii, T., Yoshimoto, H., Nagasawa, N., Bogaki, T., Tamai, Y. and Hamachi, M. (1996a) Nucleotide sequences of alcohol acetyltransferase genes from lager brewing yeast, Saccharomyces carlsbergensis. Yeast, 12, 593-598.
81. Fujii, T., Yoshimoto, H. and Tamai, Y (1996b) Acetate ester production by Saccharo-myces cerevisiae lacking the ATF1 gene encoding the alcohol acetyltransferase. Journal of Fermentation and Bioengineering, 81, 538-542.
82. Fujiwara, D., Kobayashi, O., Yoshimoto, H., Harashima, S. and Tamai, Y (1999) Molecular mechanism of the multiple regulation of the Saccharomyces cerevisiae ATF1 gene encoding alcohol acetyltransferase. Yeast, 15, 1183-1197.
83. Fujiwara, D., Yoshimoto, H., Sone, H., Harashima, S. and Tamai, Y (1998) Transcriptional co-regulation of Saccharomyces cerevisiae alcohol acetyltransferase gene, ATF1 and delta-9 fatty acid desaturase gene, OLE1 by unsaturated fatty acids. Yeast, 14, 711-721.
84. Fukuda, K., Yamamoto, N., Kiyokawa, Y., Yanagiuchi, T., Wakai, Y, Kitamoto, K., Inoue, Y. and Kimura, A. (1998) Balance of activities of alcohol acetyltransferase and esterase in Saccharomyces cerevisiae is important for production of isoamyl acetate. Applied and Environmental Microbiology, 64, 4076-4078.
85. Garcia, A., Carcel, C., Dulau, L., Samson, A., Aguera, E., Agosin, E. and Gunata, Z. (2002) Influence of a mixed culture with Debaryomyces vanriji and Saccharomyces cerevisiae on the volatiles of a Muscat wine. Journal of Food Science, 67, 1138-1143.
86. Giudici, P. and Kunkee, R.E. (1994) The effect of nitrogen deficiency and sulfur-containing amino acids on the reduction of sulfate to hydrogen sulfide by wine yeasts. American Journal of Enology and Viticulture, 45, 107-112.
87. Giudici, P., Romano, P. and Zambonelli, C. (1990) A biometric study of higher alcohol production in Saccharomyces cerevisiae. Canadian Journal of Microbiology, 36, 61-64.
88. Giudici, P., Zambonelli, C., Passarelli, P. and Castellari, L. (1995) Improvement of wine composition with cryotolerant Saccharomyces strains. American Journal of Enology and Viticulture, 46, 143-147.
89. Godtfredsen, S.E. and Ottesen, M. (1982) Maturation of beer with α-acetolactate decarboxylase. Carlsberg Research Communications, 47, 93-102.
90. Goossens, E., Debourg, A., Villanueba, K. and Masschelein, C.A. (1991) Decreased diacetyl production by site directed integration of the ILV5 gene into chromosome XIII of Saccharomyces cerevisiae. Proceedings of the European Brewery Convention Congress, 26, 289-296.
91. Goossens, E., Dillemans, M., Debourg, A. and Masschelein, C.A. (1987) Control of diace-tyl formation by the intensification of the anabolic flux of acetohydroxy acid intermediates. Proceedings of the European Brewery Convention Congress, 23, 553-560.
92. Günata, Y., Bitteur, S., Baumes, R., Sapis, J.C. and Bayonove, C.L. (1990) Activity of glycosidases during vinification: Perspectives for exploitation of the glycisidic precursors of aroma in grapes. Revue Francaise d'Oenologie, 30, 37-41.
93. Günata, Y.Z., Bayonove, C.L., Baumes, R.L. and Cordonnier, R.E. (1985) The aroma of grapes I. Extraction and determination of free and glycosidically bound fractions of some grape aroma components. Journal of Chromatography A, 331, 83-90.
94. Günata, YZ., Bayonove, C.L., Baumes, R.L. and Cordonnier, R.E. (1986) Stability of free and bound fractions of some aroma components of grapes cv. Muscat during the wine processing: Preliminary results. American Journal of Enology and Viticulture, 37, 112-114.
95. Günata, Z., Bitteur, S., Brillouet, J.M., Bayonove, C. and Cordonnier, R. (1988) Sequential enzymic-hydrolysis of potentially aromatic glycosides from grape. Carbohydrate Research, 184, 139-149.
96. 2S liberation by nitrogen-starved wine yeasts. Australian Journal of Grape and Wine Research, 5, 82-90.
97. Hammond, J.R.M. (1995) Genetically-modified brewing yeasts for the 21st century. Progress to date. Yeast, 11, 1613-1627.
98. Hansen, J. (1999) Inactivation of MXR1 abolishes formation of dimethyl sulfide from dimethyl sulfoxide in Saccharomyces cerevisiae. Applied and Environmental Microbiology, 65, 3915-3919.
99. Hansen, J. and Kielland-Brandt, M.C. (1996) Inactivation of MET2 in brewer's yeast increases the level of sulfite in beer. Journal of Biotechnology, 50, 75-87.
100. Hansen, J. and Kielland-Brandt, M.C. (1997) Brewer's yeast. In: Zimmermann, F.K. and Entien, K.D. (eds.), Yeast Sugar Metabolism: Biochemistry, Genetics, Biotechnology and Applications. Technomic Publishing Company, Lancaster, Pennsylvania, USA, pp. 503-526.
101. Haukeli, A.D. and Lie, S. (1978) Conversion of α-acetolactate and removal of diacetyl: A kinetic study. Journal of the Institute of Brewing, 84, 85-89.
102. Hayasaka, Y. and Asenstorfer, R.E. (2002) Screening for potential pigments derived from anthocyanins in red wine using nanoelectrospray tandem mass spectrometry. Journal of Agricultural and Food Chemistry, 50, 756-761.
103. Heerde, E. and Radler, F. (1978) Metabolism of the anaerobic formation of succinic acid by Saccharomyces cerevisiae. Archives of Microbiology, 117, 269-276.
104. Henschke, P.A. (1997) Wine yeast. In: Zimmermann, F.K. and Entian, K.D. (eds.), Yeast Sugar Metabolism: Biochemistry, Genetics, Biotechnology and Applications. Technomic Publishing Company, Lancaster, Pennsylvania, USA, pp. 527-560.
105. Henschke, P.A. and Jiranek, V. (1991) Hydrogen sulfide formation during fermentation: Effect of nitrogen composition in model grape musts. In: Rantz, J.M. (ed.), Proceedings of the International Symposium on Nitrogen in Grapes and Wine. American Society for Enology and Viticulture, Seattle, Washington, USA, pp. 172-184.
106. Henschke, P.A. and Jiranek, V. (1993) Yeast-Metabolism of nitrogen compounds. In: Fleet, G.H. (ed.), Wine Microbiology and Biotechnology. Harwood Academic Publishers, Chur, Switzerland, pp. 77-164.
107. Hernández, L.F., Espinosa, J.C., Fernández-González, M. and Briones, A. (2003) β-Glucosidase activity in a Saccharomyces cerevisiae wine strain. International Journal of Food Microbiology, 80, 171-176.
108. Hirosawa, I., Aritomi, K., Hoshida, H., Kashiwagi, S., Nishizawa, Y. and Akada, R. (2004) Construction of a self-cloning saké yeast that overexpresses alcohol acetyl-transferase gene by a two-step gene replacement protocol. Applied Microbiology and Biotechnology, 65, 68-73.
109. Howell, K.S., Klein, M., Swiegers, J.H., Hayasaka, Y., Elsey, G.M., Fleet, G.H., Hoj, P.B., Pretorius, I.S. and de Barros Lopes, M.A. (2005) Genetic determinants of volatile-thiol release by Saccharomyces cerevisiae during wine fermentation. Applied and Environmental Microbiology, 71, 5420-5426.
110. Howell, K.S., Swiegers, J.H., Elsey, G.M., Siebert, T.E., Bartowsky, E.J., Fleet, G.H., Pretorius, I.S. and de Barros Lopes, M.A. (2004) Variation in 4-mercapto-4-methyl-pentan-2-one release by Saccharomyces cerevisiae commercial wine strains. FEMS Microbiology Letters, 240, 125-129.
111. Hundová, Z. and Fencl, Z. (1977) Toxic effects of fatty acids on yeast cells: Dependence of inhibitory effects on fatty acid concentration. Biotechnology and Bioengineering, 19, 1623-1641.
112. Husnik, J. I., Delaquis, P. J., Cliff, M.A. (2007) Functional analyses of the malolactic wine yeast ML01. American Journal of Enology and Viticulture, 58, 42-52.
113. Hwang, A. (1992) Restriction mapping of the POF1 gene. Journal of the Institute of Brewing, 98, 467-470.
114. Ichikawa, E., Hosokawa, N., Hata, Y, Abe, Y, Suginami, I. and Imayasu, S. (1991) Breeding of a saké yeast with improved ethyl caproate productivity. Agricultural and Biological Chemistry, 55, 2153-2154.
115. Inokoshi, J., Tomoda, H., Hashimoto, H., Watanabe, A., Takeshima, H. and Omura, S., (1994) Cerulenin-resistant mutants of Saccharomyces cerevisiae with an altered fatty acid synthase gene. Molecular and General Genetics, 244, 90-96.
116. Jackson, R.S. (1994) Wine Science. Principles and Applications. Academic Press, London, UK.
117. Jepsen, S. (1993) Production of malt drinks without the addition of sugar. Proceedings of Seminar on Malt Drink Production, Lagos, Nigeria.
118. 2S-producing potential of Saccharomyces cerevi-siae wine yeasts under enological conditions. American Journal of Enology and Viticulture, 46, 269-273.
119. Jiranek, V., Langridge, P. and Henschke, P.A. (1996) Determination of sulphite reductase activity and its response to assimilable nitrogen status in a commercial Saccharomyces cerevisiae wine yeast. Journal of Applied Bacteriology, 81, 329-336.
120. Kabaktschieva, G., Ginova-Stojanova, T. and Dimitrova, T. (1994) The use of an enzyme solution with R-acetolactate decarboxylase activity. Brewing and Beverage Industry International, 2, 22-24.
121. King, A. and Dickinson, J.R. (2000) Biotransformation of monoterpene alcohols by Saccharomyces cerevisiae, Torulaspora delbrueckii and Kluyveromyces lactis. Yeast, 16, 499-506.
122. Klingenberg, A. and Sprecher, E. (1985) Production of monoterpenes in liquid cultures by the yeast Ambrosiozyma monospora. Planta Medica, 3, 264-265.
123. Klopper, W.J., Angelino, S.A.G.F., Tuning, B. and Vermeire, H.A. (1986) Organic acids and glycerol in beer. Journal of the Institute of Brewing, 92, 225-228.
124. Kodama, K. (1970) Saké yeast. In: Rose, A.H. and Harrison, J.S. (eds.), The Yeasts, Vol. III. Academic Press, New York, USA, p. 225.
125. Kodama, K. and Yoshizawa, K. (1977) Saké. In: Rose, A.H. (ed.), Alcoholic Beverages. Academic Press, London, UK, pp. 458-466.
126. Kodama, Y., Omura, F., Miyajima, K. and Ashikari, T.P. (2001) Control of higher alcohol production by manipulation of the BAP2 gene in brewing yeast. Journal of the American Society of Brewing Chemists, 59, 157-162.
127. Lambrechts, M.G. and Pretorius, I.S. (2000) Yeast and its importance to wine aroma-A review. South African Journal of Enology and Viticulture, 21, 97-125.
128. Landaud, S., Latrille, E. and Corrieu, G. (2001) Top pressure and temperature control the fusel alcohol/ester ratio through yeast growth in beer fermentation. Journal of the Institute of Brewing, 107, 107-117.
129. Larsen, T.O. and Frisvad, J.C. (1994) A simple method for collection of volatile metabolites from fungi based on diffusive sampling from petri dishes. Journal of Microbiological Methods, 19, 297-305.
130. Laurent, M.H., Lavin, E.H., Henick, K.T. and Acree, T.E. (1991) Changes in the odor-active compounds found in grape wine due to malolactic fermentation. Fourth Chemical Congress of North America, New York, USA, pp. 202-137.
131. Licker, J.L., Acree, T.E. and Henick-Kling, T. (1998) What is 'Brett' (Brettanomyces) flavor? A preliminary investigation. In: Waterhouse, A.L. and Ebeler, S.E. (eds.), Chemistry of Wine Flavor. American Chemical Society, Washington, DC, USA, 714, 96-115.
132. Lilly, M., Bauer, F.F., Lambrechts, M.G., Swiegers, J.H., Cozzolino, D. and Pretorius, I.S. (2006a) The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillates. Yeast, 23, 641-659.
133. Lilly, M., Bauer, F.F., Styger, G., Lambrechts, M.G. and Pretorius, I.S. (2006b) The effect of increased branched-chain amino acid transaminase activity in yeast on the production of higher alcohols and on the flavour profiles of wine and distillates. FEMS Yeast Research, 6, 726-743.
134. Lilly, M., Lambrechts, M.G. and Pretorius, I.S. (2000) Effect of increased yeast alcohol acetyltransferase activity on flavour profiles of wine and distillates. Applied and Environmental Microbiology, 66, 744-753.
135. Linko, M. and Kronloef, J. (1991) Main fermentation with immobilized yeast. Proceedings of the 23rd European Brewery Convention Congress. IRL Press, Oxford, pp. 353-359.
136. Liu, S.Q. and Pilone, G.J. (2000) An overview of formation and roles of acetaldehyde in winemaking with emphasis on microbiological implications. International Journal of Food Science and Technology, 35, 49-61.
137. Malcorps, P., Cheval, J.M., Jamil, S. and Dufour, J.P. (1991) A new model for the regulation of ester synthesis by alcohol acetyl transferase in Saccharomyces cerevisiae during fermentation. Journal of the American Society of Brewing Chemists, 49, 47-53.
138. Malcorps, P. and Dufour, J.P. (1992) Short-chain and medium-chain aliphatic-ester synthesis in Saccharomyces cerevisiae. European Journal of Biochemistry, 210, 1015-1022.
139. Malherbe, D.F., du Toit, M., Cordero Otero, R.R., van Rensburg, P. and Pretorius, I.S. (2003) Expression of the Aspergillus niger glucose oxidase gene in Saccharomyces cerevisiae and its potential applications in wine production. Applied Microbiology and Biotechnology, 61, 502-511.
140. Margalith, P.Z. (1981) Flavour Microbiology. Charles C. Thomas Publishers, Springfield, IL, USA.
141. Masneuf-Pomarede, I., Mansour, C., Murat, M.L., Tominaga, T. and Dubourdieu, D. (2006) Influence of fermentation temperature on volatile thiols concentrations in Sauvignon blanc wines. International Journal of Food Microbiology, 108, 385-390.
142. Mason, A.B. and Dufour, J.P. (2000) Alcohol acetyltransferases and the significance of ester synthesis in yeast. Yeast, 16, 1287-1298.
143. McCloskey, L.P. and Mahaney, P. (1981) An enzymatic assay for acetaldehyde in grape juice and wine. American Journal of Enology and Viticulture, 32, 159-162.
144. McMahon, H., Zoecklein, B.W., Fugelsang, K. and Jasinski, Y. (1999) Quantification of glycosidase activities in selected yeasts and lactic acid bacteria. Journal of Industrial Microbiology and Biotechnology, 23, 198-203.
145. Meaden, P.G. and Taylor, N.R. (1991) Cloning of a yeast gene which causes phenolic off flavours in beer. Journal of the Institute of Brewing, 97, 353-357.
146. Meilgaard, M.C. (1975) Aroma volatiles in beer: Purification, flavour, threshold and interaction. In: Drawert, F. (ed.), Geruch und Geschmackstoffe. Verlag Hans Carl, Nürnberg, Germany, pp. 211-254.
147. Michnick, S., Roustan, J.L., Remize, F., Barre, P. and Dequin, S. (1997) Modulation of glycerol and ethanol yields during alcoholic fermentation in Saccharomyces cerevisiae strains overexpressed or disrupted for GPD1 encoding glycerol 3-phosphate dehydrogenase. Yeast, 13, 783-793.
148. Miyake, T. and Shibamoto, T. (1993) Quantitative analysis of acetaldehyde in foods and beverages. Journal of Agricultural and Food Chemistry, 41, 1968-1970.
149. Mizuno, A., Amano, H., Mukai, N., Sato, K. and Takahashi, T. (2003) High gravity brewing utilizing an alpha-glucosidase. Journal of the Brewing Society of Japan, 98, 376-385.
150. Mizuno, A., Tabei, H. and Iwahuti, M. (2006) Characterization of low-acetic-acid-producing yeast isolated from 2-deoxyglucose-resistant mutants and its application to high-gravity brewing. Journal of Bioscience and Bioengineering, 101, 31-37.
151. Moio, L. and Etievant, P.X. (1995) Ethyl anthranilate, ethyl cinnamate, 2,3-dihydrocinnamate, and methyl anthranilate: Four important odorants identified in Pinot Noir wines of Burgundy. American Journal of Enology and Viticulture, 46, 392-398.
152. Moreira, N., Mendes, F., Pereira, O., Guedes de Pinho, P., Hogg, T. and Vasconcelos, I. (2002) Volatile sulphur compounds in wines related to yeast metabolism and nitrogen composition of grape musts. Analytica Chimica Acta, 458, 157-167.
153. Murat, M.L., Masneuf, I., Darriet, P., Lavigne, V., Tominga, T. and Dubourdieu, D. (2001a) Effect of Saccharomyces cerevisiae yeast strains on the liberation of volatile thiols in Sauvignon blanc wine. American Journal of Enology and Viticulture, 52, 136-139.
154. Murat, M.L., Tominga, T. and Dubourdieu, D. (2001b) Assessing the aromatic potential of Cabernet Sauvignon and Merlot musts used to produce rose wine by assaying the cysteinylated precurser of 3-mercaptohexan-1-ol. Journal of Agricultural and Food Chemistry, 49, 5412-5417.
155. Nagasawa, N., Bogaki, T., Iwamatsu, A., Hamachi, M. and Kumagai, C. (1998) Cloning and nucleotide sequence of the alcohol acetyltransferase II gene (ATF2) from Saccharomyces cerevisiae Kyokai No. 7. Bioscience Biotechnology Biochemistry, 62, 1852-1857.
156. Navarro-Avino, J.P., Prasad, R., Miralles, V.J., Benito, R.M. and Serrano, R. (1999) A proposal for nomenclature of aldehyde dehydrogenases in Saccharomyces cerevi-siae and characterization of the stress-inducible ALD2 and ALD3 genes. Yeast, 15, 829-842.
157. Nelson, M. (2005) Barbarians Beverage: A History of Beer in Ancient Europe. Routledge, Oxford, UK.
158. Nevoigt, E., Pilger, R., Mast-Gerlach, E., Schmidt, U., Freihammer, S., Eschenbrenner, M., Garbe, L. and Stahl, U. (2002) Genetic engineering of brewing yeast to reduce the content of ethanol in beer. FEMS Yeast Research, 2, 225-232.
159. Noble, A.C. and Bursick, G.F. (1984) The contribution of glycerol to perceived viscosity and sweetness in white wine. American Journal of Enology and Viticulture, 35, 110-112.
160. Norbeck, J., Pahlman, A.K., Akhtar, N., Blomberg, A. and Adler, L. (1996) Purification and characterization of two isoenzymes of DL-glycerol-3-phosphatase from Saccharomyces cerevisiae. Identification of the corresponding GPP1 and GPP2 genes and evidence for osmotic regulation of Gpp2p expression by the osmosens-ing mitogen-activated protein kinase signal transduction pathway. Journal of Biological Chemistry, 271, 13875-13881.
161. Nordstrom, K. (1963) Formation of ethyl acetate in fermentation with brewer's yeast. Journal of the Institute of Brewing, 69, 142-153.
162. Nordstrom, K. (1964) Formation of ethyl acetate in fermentation with brewer's yeast. Effect of some vitamins and mineral nutrients. Journal of the Institute of Brewing, 70, 209-221.
163. Nykanen, L. (1986) Formation and occurrence of flavor compounds in wine and distilled alcoholic beverages. American Journal of Enology and Viticulture, 37, 84-96.
164. Nykanen, L., Nykanen, I. and Suomalainen, H. (1977) Distribution of esters produced during sugar fermentation between yeast-cell and medium. Journal of the Institute of Brewing, 83, 32-34.
165. Nykanen, L. and Suomalainen, H. (1983) Aroma of Beer, Wine, and Distilled Alcoholic Beverages. Kluwer, Boston, Massachusetts, USA.
166. Omura, F., Shibanoy, Y., Fukui, N. and Nakatani, K. (1995) Reduction of hydrogen sulfide production in brewing yeast by constitutive expression of MET25 gene. Journal of the American Society of Brewing Chemists, 53, 58-62.
167. Ough, C.S. and Amerine, M.A. (1972) Further studies with submerged flor sherry. American Journal of Enology and Viticulture, 23, 128-131.
168. Pahlman, A.K., Granath, K., Ansell, R., Hohmann, S. and Adler, L. (2001) The yeast glycerol 3-phosphatases Gpp1p and Gpp2p are required for glycerol biosynthesis and differentially involved in the cellular responses to osmotic, anaerobic, and oxidative stress. Journal of Biological Chemistry, 276, 3555-3563.
169. Park, S.K., Boulton, R.B. and Noble, A.C. (2000) Formation of hydrogen sulfide and glutathione during fermentation of white grape musts. American Journal of Enology and Viticulture, 51, 91-97.
170. Park, S.K. and Noble, A.C. (1993) Monoterpenes and monoterpene glycosides in wine aromas. In: Gump, B.H. (ed.), Beer and Wine Production. American Chemical Society, Washington, DC, USA, 536, pp. 98-109.
171. Peddie, H. (1990) Ester formation in brewery fermentations. Journal of the Institute of Brewing, 96, 327-331.
172. Perpete, P. and Collin, S. (2000) Influence of beer ethanol content on the wort flavour perception. Food Chemistry, 71, 379-385.
173. Petersen, J.G.L., Kielland-Brandt, M.C., Holmberg, S. and Nilsson-Tillgren, T. (1983) Mutational analysis of isoleucine-valine biosynthesis in Saccharomyces cerevisiae. Mapping of ILV2 and ILV5. Carlsberg Research Communications, 48, 21-34.
174. Pickering, G.J., Heatherbell, D.A. and Barnes, M.F. (1999a) The production of reduced-alcohol wine using glucose oxidase treated juice. Part I. Composition. American Journal of Enology and Viticulture, 50, 291-298.
175. 2-binding. American Journal of Enology and Viticulture, 50, 299-306.
176. Pickering, G.J., Heatherbell, D.A. and Barnes, M.F. (1999c) The production of reduced-alcohol wine using glucose oxidase treated juice. Part III. Sensory. American Journal of Enology and Viticulture, 50, 307-316.
177. Piskur, J., Rozpedowska, E., Polakova, S., Merico, A. and Compagno, C. (2006) How did Saccharomyces evolve to become a good brewer? Trends in Genetics, 22, 183-186.
178. Pretorius, I.S., van der Westhuizen. T.J. and Augustyn, O.P.H. (1999) Yeast biodiversity in vineyards and wineries and its importance to the South African wine industry. South African Journal of Enology and Viticulture 20, 61-74.
179. Pretorius, I.S. (2000) Tailoring wine yeast for the new millennium: Novel approaches to the ancient art of winemaking. Yeast, 16, 675-729.
180. Pretorius, I.S. (2003) The genetic analysis and tailoring of wine yeasts. In: Hohmann, S. (ed.), Topics in Current Genetics. Springer, Heidelberg, Germany, 2, 99-142.
181. Pretorius, I.S. (2004) The genetic improvement of wine yeasts. In: Arora, D.K., Bridge, P.D. and Bhatnagar, D. (eds.), Handbook of Fungal Biotechnology. Marcel Dekker, New York, USA, pp. 209-232.
182. Pretorius, I.S. (2006) Grape and wine biotechnology: Setting new goals for the design of improved grapevines, wine yeast and malolactic bacteria. In: Hui, H.Y, Barta, J. and Cano, M.P. (eds.), Handbook of Fruits Processing Science and Technology. Blackwell Professional, Ames, IA, USA, pp. 453-489.
183. Pretorius, I.S., Bartowsky, E.J., Bauer, F.F., de Barros Lopes, M.A., du Toit, M., van Rensburg, P. and Vivier, M.A. (2006) The tailoring of designer grapevines and microbial starter strains for a market-directed and quality-focussed wine industry. In: Hui, H.Y, Castell-Perez, E., Cunha, L.M., Guerrero-Legarreta, I., Liang, H.H., Lo, YM., Marshall, D.L., Nip, WK., Shahidi, F., Sherkat, F., Winger, R.J. and Yam, K.L. (eds.), Handbook of Food Science, Technology and Engineering. CRC Taylor & Francis, New York, USA, 4, Chapter 174, pp. 1-24.
184. Pretorius, I.S. and Bauer, F.F. (2002) Meeting the consumer challenge through genetically customized wine-yeast strains. Trends in Biotechnology, 20, 426-432.
185. Pretorius, I.S. and Høj, P.B. (2005) Grape and wine biotechnology: Challenges, opportunities and potential benefits. Australian Journal of Grape and Wine Research, 11, 83-108.
186. Pretorius I.S., van der Westhuizen. T.J. and Augustyn, O.P.H. (1999) Yeast biodiversity in vineyards and wineries and its importance to the South African wine industry. South African Journal of Encology and Viticulture 20, 61-74.
187. Pronk, J.T., Steensma, H.Y and van Dijken, J.P. (1996) Pyruvate metabolism in Saccharomyces cerevisiae. Yeast, 12, 1607-1633.
188. Protz, R. (2004) The Complete Guide to World Beer. Carlton Books, London, UK.
189. Quain, D.E. and Duffield, M.L. (1985) A metabolic function for higher alcohol production by yeast. Proceedings of the 20th European Brewery Convention Congress. Oxford University Press, Oxford, UK, Helsinki, pp. 307-314.
190. Rachidi, N., Barre, P. and Blondin, B. (2000) Examination of the transcriptional specificity of an enological yeast. A pilot experiment on the chromosome-III right arm. Current Genetics, 37, 1-11.
191. Radler, F. (1993) Yeast: Metabolism of organic acids. In: Fleet, G.H. (ed.), Wine Microbiology and Biotechnology. Harwood Academic Publishers, Chur, Switzerland, pp. 165-182.
192. Radler, F. and Schutz, H. (1982) Glycerol production of various strains of Saccharo-myces. American Journal of Enology and Viticulture, 33, 36-40.
193. Rankine, B.C. (1967) Influence of yeast strain and pH on pyruvic acid content of wines. Journal of the Science of Food and Agriculture, 18, 41-44.
194. Rankine, B.C. (1968a) Formation of alpha-ketoglutaric acid by wine yeasts and its oeno-logical significance. Journal of the Science of Food and Agriculture, 19, 624-627.
195. Rankine, B.C. (1968b) The importance of yeasts in dertermining the composition and quality of wines. Vitis, 7, 22-49.
196. Rankine, B.C. and Fornachon, J.C.M. (1964) Schizosaccharomyces malidevorans spp., a yeast decomposing L-malic acid. Antonie Van Leeuwenhoek, 30, 73-75.
197. Rankine, B.C. and Pocock, K.F. (1969) Influence of yeast strain on binding of sulphur dioxide in wines, and on its formation during fermentation. Journal of the Science of Food and Agriculture, 20, 104-109.
198. Rauhut, D. (1993) Yeasts: Production of sulfur compounds. In: Fleet, G.H. (ed.), Wine Microbiology and Biotechnology. Harwood Academic Publishers, Chur, Switzerland, pp. 183-223.
199. Remize, F., Andrieu, E. and Dequin, S. (2000a) Engineering of the pyruvate dehydrogenase bypass in Saccharomyces cerevisiae: Role of the cytosolic Mg2+ and mitochondrial K+ acetaldehyde dehydrogenases Ald6p and Ald4p in acetate formation during alcoholic fermentation. Applied and Environmental Microbiology, 66, 3151-3159.
200. Remize, F., Roustan, J.L., Sablayrolles, J.M., Barre, P. and Dequin, S. (1999) Glycerol overproduction by engineered Saccharomyces cerevisiae wine yeast strains leads to substantial changes in by-product formation and to a stimulation of fermentation rate in stationary phase. Applied and Environmental Microbiology, 65, 143-149.
201. Remize, F., Sablayrolles, J.M. and Dequin, S. (2000b) Re-assessment of the influence of yeast strain and environmental factors on glycerol production in wine. Journal of Applied Microbiology, 88, 371-378.
202. Ribéreau-Gayon, P., Glories, Y, Maujean, A. and Dubourdieu, D. (2000) Handbook of Enology Volume 1: The Microbiology of Wine and Vinification. John Wiley & Sons Ltd, Chichester, UK.
203. Riou, C., Salmon, J.M., Vallier, M.J., Gunata, Z. and Barre, P. (1998) Purification, characterization, and substrate specificity of a novel highly glucose-tolerant ß-glucosidase from Aspergillus oryzae. Applied and Environmental Microbiology, 64, 3607-3614.
204. Rivas-Gonzalo, J.C., Bravo-Haro, S. and Santos-Buelga, C. (1995) Detection of compounds formed through the reaction of malvidin 3-monoglucoside and cate-chin in the presence of acetaldehyde. Journal of Agricultural and Food Chemistry, 43, 1444-1449.
205. Robinson, J. (2006) The Oxford Companion to Wine. Oxford University Press, Oxford, UK.
206. Rodriguez, S.B. and Thornton, R.J. (1989) A malic acid dependent mutant of Schizo-saccharomyces malidevorans. Archives of Microbiology, 152, 564-566.
207. Roggero, J.P., Coen, S. and Archier, P. (1987) HPLC study on the malvidin glucoside-acetaldehyde-phenolic compound reaction. Connaissance de la Vigne et Du Vin, 21, 163-168.
208. Romano, P., Suzzi, G., Turbanti, L. and Polsinelli, M. (1994) Acetaldehyde production in Saccharomyces cerevisiae wine yeasts. FEMS Microbiology Letters, 118, 213-218.
209. Rose, A.H. (1983) Economic Microbiology: Food Microbiology Edition. Academic Press, London, UK.
210. Rosi, I., Vinella, M. and Domizio, P. (1994) Characterization of β-glucosidase activity in yeasts of oenological origin. Journal of Applied Bacteriology, 77, 519-527.
211. Roustan, J.L. and Sablayrolles, J.M. (2002) Impact of the addition of electron acceptors on the by-products of alcoholic fermentation. Enzyme and Microbial Technology, 31, 142-152.
212. Ryder, D.S. and Masschelein, C.A. (1983) Eur. Brew. Conv. Monograph IX, 2.
213. Saerens, S.M.G., Verstrepen, K.J., van Laere, S.D.M., Voet, A.R.D., van Dijck, P., Delvaux, F.R. and Thevelein, J.M. (2006) The Saccharomyces cerevisiae EHT1 and EEB1 genes encode novel enzymes with medium-chain fatty acid ethyl ester synthesis and hydrolysis capacity. Journal of Biological Chemistry, 281, 4446-4456.
214. Saint-Prix, F., Bonquist, L. and Dequin, S. (2004) Functional analysis of the ALD gene family of Saccharomyces cerevisiae during anaerobic growth on glucose: The NADP(+)-dependent Ald6p and Ald5p isoforms play a major role in acetate formation. Microbiology, 150, 2209-2220.
215. Scanes, K.T., Hohn, T.M. and Prior, B.A. (1998) Glycerol production by the yeast Saccharomyces cerevisiae and its relevance to wine: A review. South African Journal of Enology and Viticology, 19, 17-24.
216. Schulthess, D. and Ettlinger, L. (1978) Influence of concentration of branched-chain amino-acids on formation of fusel alcohols. Journal of the Institute of Brewing, 84, 240-243.
217. Scott, J.A. and Huxtable, S.M. (1995) Removal of alcohol from beverages. Journal of Applied Bacteriology. Symposium Suppement, 79, 19S-28S.
218. Shinohara, T., Kubodera, S. and Yanagida, F. (2000) Distribution of phenolic yeasts and production of phenolic off-flavors in wine fermentation. Journal of Bioscience and Bioengineering, 90, 90-97.
219. Shoseyov, O., Bravdo, B.A., Siegel, D., Goldman, A., Cohen, S., Shoseyov, L. and Ikan, R. (1990) Immobilized endo-ß-glucosidase enriches flavor of wine and passion fruit juice. Journal of Agricultural and Food Chemistry, 38, 1387-1390.
220. Simpson, R.F. (1979) Some important aroma components of white wine. Food Technology Australia, 31, 516-522.
221. Smit, A., Cordero Otero, R.R., Lambrechts, M.G., Pretorius, I.S. and van Rensburg, P. (2003) Enhancing volatile phenol concentrations in wine by expressing various phenolic acid decarboxylase genes in Saccharomyces cerevisiae. Journal of Agricultural and Food Chemistry, 51, 4909-4915.
222. Spiropoulos, A. and Bisson, L.F. (2000) MET17 and hydrogen sulfide formation in Saccharomyces cerevisiae. Applied and Environmental Microbiology, 66, 4421-4426.
223. Sponholz, W.R. (1993) Wine spoilage by microorganisms. In: Fleet, G.H. (ed.), Wine Microbiology and Biotechnology. Harwood Academic Publishing, Chur, Switzerland, pp. 395-420.
224. Sumper, M. (1974) Control of fatty-acid biosynthesis by long-chain acyl CoAs and by lipid membranes. European Journal of Biochemistry, 49, 469-475.
225. Sutherland, C.M., Henschke, P.A., Langridge, P. and de Barros Lopes, M.A. (2003) Subunit and cofactor binding of Saccharomyces cerevisiae sulfite reductase-towards developing wine yeast with lowered ability to produce hydrogen sulfide. Australian Journal of Grape and Wine Research, 9, 186-193.
226. Swiegers, J.H., Bartowsky, E.J., Henschke, P.A. and Pretorius, I.S. (2005a) Yeast and bacterial modulation of wine aroma and flavour. Australian Journal of Grape and Wine Research, 11, 139-173.
227. Swiegers, J.H., Capone, D.L., Pardon, K.H., Elsey, G.M., Sefton, M.A., Francis, I.L. and Pretorius, I.S. (2007) Engineering volatile thiol release in Saccharomyces cere-visiae for improved wine aroma. Yeast, 24, 561-574.
228. Swiegers, J.H., Chambers, P.J. and Pretorius, I.S. (2005b) The genetics of olfaction and taste. Australian Journal of Grape and Wine Research, 11, 109-113.
229. Swiegers, J.H., Francis, I.L., Herderich, M.J. and Pretorius, I.S. (2006a) Meeting consumer expectations through management in vineyard and winery-The choice of yeast for fermentation offers great potential to adjust the aroma of Sauvignon Blanc wine. Australian and New Zealand Wine Industry Journal, 21, 34-42.
230. Swiegers, J.H. and Pretorius, I.S. (2005) Yeast modulation of wine flavor. Advances in Applied Microbiology, 57, 131-175.
231. Swiegers, J.H. and Pretorius, I.S. (2007) Modulation of volatile sulfur compounds by wine yeast. Applied Microbiology and Biotechnology, 74, 954-960.
232. Swiegers, J.H., Willmott, R.L., Hill-Ling, A., Capone, D.L., Pardon, K.H., Elsey, G.M., Howell, K.S., de Barros Lopes, M.A., Sefton, M.A., Lilly, M. and Pretorius, I.S. (2006b) Modulation of volatile thiol and ester aromas in wine by modified wine yeast. In: Bredie, W and Petersen, M. (eds.), Developments in Food Science 43, Flavour Science Recent Advances and Trends. Elsevier, Amsterdam.
233. Taherzadeh, M.J., Adler, L. and Liden, G. (2002) Strategies for enhancing fermentative production of glycerol-A review. Enzyme and Microbial Technology, 31, 53-66.
234. Taylor, G.T. and Kirsop, B.H. (1977) The origin of the medium chain length fatty acids present in beer. Journal of the Institute of Brewing, 83, 241-243.
235. Taylor, G.T., Thurston, P.A. and Kirsop, B.H. (1979) Influence of lipids derived from malt spent grains on yeast metabolism and fermentation. Journal of the Institute of Brewing, 85, 219-227.
236. Tezuka, H., Mori, T., Okumura, Y., Kitabatake, K. and Tsumura, Y. (1992) Cloning of a gene suppressing hydrogen sulfide production by Saccharomyces cerevisiae and its expression in a brewing yeast. Journal of the American Society of Brewing Chemists, 50, 130-133.
237. Thornton, R.J. and Bunker, A. (1989) Characterisation of wine yeasts for genetically modifiable properties. Journal of the Institute of Brewing, 95, 181-184.
238. Thornton, R.J. and Rodriguez, S.B. (1996) Deacidification of red and white wines by a mutant of Schizosaccharomyces malidevorans under commercial winemaking conditions. Food Microbiology, 13, 475-482.
239. Thoukis, G., Ueda, M. and Wright, D. (1965) The formation of succinic acid during alcoholic fermentation. American Journal of Enology and Viticulture, 16, 1-8.
240. Thurston, P.A., Quain, D.E. and Tubb, R.S. (1982) Lipid metabolism and the regulation of volatile synthesis in Saccharomyces cerevisiae. Journal of the Institute of Brewing, 88, 90-94.
241. Tominaga, T., Baltenweck-Guyot, R., Peyrot de Gachons, C. and Dubourdieu, D. (2000) Contribution of volatile thiols to the aromas of white wines made from several Vitis vinifera grape varieties. American Journal of Enology and Viticulture, 51, 178-181.
242. Tominaga, T., Furrer, A., Henry, R. and Dubourdieu, D. (1998b) Identification of new volatile thiols in the aroma of Vitis vinifera L. var. Sauvignon blanc wines. Flavour and Fragrance Journal, 13, 159-162.
243. Tominaga, T., Masneuf, I. and Dubourdieu, D. (1995) A S-cysteine conjugate, precursor of aroma of white sauvignon. Journal International des Sciences de la Vigne et du Vin, 29, 227-232.
244. Tominaga, T., Peyrot des Gachons, C. and Dubourdieu, D. (1998a) A new type of flavour precursors in Vitis vinifera L. cv. Sauvignon Blanc: S-cysteine conjugates. Journal of Agricultural and Food Chemistry, 46, 5215-5219.
245. Tomizawa, M., Yonezaki, H., Ueda, R. and Hayashida, M. (1960) Studies on utilization rate of raw materials on saké-making industry. IX. Hakkokogaku, 38, 342-350.
246. van Rensburg, P. and Pretorius, I.S. (2000) Enzymes in winemaking: Harnessing natural catalysts for efficient biotransformations. South African Journal of Enology and Viticulture, 21, 52-73.
247. Vasserot, Y., Arnaud, A. and Galzy, P. (1993) Evidence for marc monoterpenol glycosides hydrolysis by free or immobilized yeast β-glucosidase. Bioresource Technology, 43, 269-271.
248. Vasserot, Y., Christiaens, H., Chemardin, P., Arnaud, A. and Galzy, P. (1989) Purification and properties of a β-glucosidase of Hanseniaspora vineae with the view to its utilization in fruit aroma liberation. Journal of Applied Bacteriology, 66, 271-279.
249. Vaughan-Martini, A. and Kurtzman, C.P. (1985) Deoxyribonucleic acid relatedness among species of the genus Saccharomyces sensu stricto. International Journal of Systematic Bacteriology, 35, 508-511.
250. Vaughan-Martini, A. and Martini, A. (1987) Three newly delimited species of Sac-charomyces sensu stricto. Antonie Van Leeuwenhoek, 53, 77-84.
251. Vermeulen, C., Lejeune, I., Tran, T.T.H. and Collin, S. (2006) Occurrence of polyfunc-tional thiols in fresh lager beers. Journal of Agricultural and Food Chemistry, 54, 5061-5068.
252. Verstrepen, K.J., Derdelinckx, G., Dufour, J.P., Winderickx, J., Pretorius, I.S., Theve-lein, J.M. and Delvaux, F.R. (2003a) The Saccharomyces cerevisiae alcohol acetyl transferase gene ATF1 is a target of the cAMP/PKA and FGM nutrient-signalling pathways. FEMS Yeast Research, 4, 285-296.
253. Verstrepen, K.J., Derdelinckx, G., Dufour, J.P., Winderickx, J., Thevelein, J.M., Pretorius, I.S. and Delvaux, F.R. (2003b) Flavor-active esters: Adding fruitiness to beer. Journal of Bioscience and Bioengineering, 96, 110-118.
254. Verstrepen, K.J., van Laere, S.D.M., Vanderhaegen, B.M.P., Derdelinckx, G., Dufour, J.P., Pretorius, I.S., Winderickx, J., Thevelein, J.M. and Delvaux, F.R. (2003c) Expression levels of the yeast alcohol acetyltransferase genes ATF1, Lg-ATF1, and ATF2 control the formation of a broad range of volatile esters. Applied and Environmental Microbiology, 69, 5228-5237.
255. Verstrepen, K.J., van Laere, S.D.M., Vercammen, J., Derdelinckx, G., Dufour, J.P., Pretorius, I.S., Winderickx, J., Thevelein, J.M. and Delvaux, F.R. (2004) The Sac-charomyces cerevisiae alcohol acetyl transferase Atf1p is localized in lipid particles. Yeast, 21, 367-377.
256. Vidal, S., Francis, L., Guyot, S., Marnet, N., Kwiatkowski, M., Gawel, R., Cheynier, V. and Waters, E.J. (2003) The mouth-feel properties of grape and apple proantho-cyanidins in a wine-like medium. Journal of the Science of Food and Agriculture, 83, 564-573.
257. Villanueba, K.D., Goossens, E. and Masschelein, C.A. (1990) Subthreshold vicinal diketone levels in lager brewing yeast fermentations by means of ILV5 gene amplification. Journal of the American Society of Brewing Chemists, 48, 111-114.
258. Villanueva, A., Ramon, D., Valles, S., Lluch, M.A. and MacCabe, A.P. (2000) Heter-ologous expression in Aspergillus nidulans of a Trichoderma longibrachiatum endoglucanase of enological relevance. Journal of Agricultural and Food Chemistry, 48, 951-957.
259. Voilley, A. and Lubbers, S. (1998) Flavor-matrix interactions in wine. In: Waterhouse, A.L. and Ebeler, S.E. (eds.), Chemistry of Wine Flavor. American Chemical Society, Washington, DC, pp. 217-229.
260. Voirin, S.G., Baumes, R.L., Bitteur, S.M., Gunata, Z.Y. and Bayonove, C.L. (1990) Novel monoterpene disaccharide glycosides of Vitis vinifera grapes. Journal of Agricultural and Food Chemistry, 38, 1373-1378.
261. Volschenk, H., Viljoen, M., Grobler, J., Petzold, B., Bauer, F., Subden, R.E., Young, R.A., Lonvaud, A., Denayrolles, M. and van Vuuren, H.J.J. (1997) Engineering pathways for malate degradation in Saccharomyces cerevisiae. Nature Biotechnology, 15, 253-257.
262. Vos, P.J.A. and Gray, R.S. (1979) The origin and control of hydrogen sulfide during fermentation of grape must. American Journal of Enology and Viticulture, 30, 187-197.
263. Wainwright, T. (1973) Diacetyl-A review. I. Analytical and biochemical considerations. II Brewing experience. Journal of the Instititute of Brewing, 79, 451-470.
264. Wakil, S.J., Stoops, J.K. and Joshi, V.C. (1983) Fatty acid synthesis and its regulation. Annual Review of Biochemistry, 52, 537-579.
265. Whiting, G.C. (1976) Organic acid metabolism of yeasts during fermentation of alcoholic beverages-A review. Journal of the Institute of Brewing, 82, 84-92.
266. Williams, A.A. (1974) Flavour research and the cider industry. Journal of the Institute of Brewing, 80, 455-470.
267. Williams, P.J., Strauss, C.R., Wilson, B. and Dimitriadis, E. (1984) Recent studies into grape terpene glycosides. In: Adda, J. (ed.), Progress in Flavour Research. Elsevier, Amsterdam, The Netherlands, pp. 349-357.
268. Wu, M. and Tzagoloff, A. (1987) Mitochondrial and cytoplasmic fumarases in Saccharomyces cerevisiae are encoded by a single nuclear gene FUM1. Journal of Biological Chemistry, 262, 12275-12282.
269. Yamagashi, H. and Ogata, T. (1999) Chromosomal structures of bottom fermenting yeasts. Systematic and Applied Microbiology, 22, 341-353.
270. Yamagata, S. (1989) Roles of O-acetyl-L-homoserine sulfhydrylases in microorganisms. Biochimie, 71, 1125-1143.
271. Yarrow, D. (1984) Saccharomyces Meyer ex Reess. In: Kreger-Van Rij, N.J.W. (ed.), The Yeasts-A Taxonomic Study. Elsevier Science, Amsterdam, The Netherlands, pp. 379-395.
272. Yoshimoto, H., Fujiwara, D., Momma, T., Ito, C., Sone, H., Kaneko, Y and Tamai, Y. (1998) Characterization of the ATF1 and Lg-ATF1 genes encoding alcohol acetyl-transferases in the bottom fermenting yeast Saccharomyces pastorianus. Journal of Fermentation and Bioengineering, 86, 15-20.
273. Yoshioka, K. and Hashimoto, N. (1984) Acetyl-CoA of brewer's yeast and formation of acetate esters. Agricultural and Biological Chemistry, 48, 207-209.
274. Zago, A., Degrassi, G. and Bruschi, C.V. (1995) Cloning, sequencing, and expression in Escherichia coli of the Bacillus pumilus gene for ferulic acid decarboxylase. Applied and Environmental Microbiology, 61, 4484-4486.
275. Zufall, C. and Wackerbauer, K. (2000) Process engineering parameters for the deaIco-holisation of beer by means of falling film evaporation and its influence on beer quality. Monatsschrift für Brauwissenschaft, 53, 124-137.