Dynamics and quantitative analysis of the synthesis of fermentative aromas by an evolved wine strain of Saccharomyces cerevisiae

Yeast

Volumn 32, Issue 1, 2015, Pages 257-269

  Mouret, J R ^a   Cadiere, A ^a,d,e   Aguera, E ^c   Rollero, S ^a,b   Ortiz Julien, A ^b   Sablayrolles, J M ^a   Dequin, S ^a  

^a SPO   (France)

^b LALLEMAND SAS   (France)

^c CEMAGREF   (France)

^d EHESP SCHOOL OF PUBLIC HEALTH   (France)

^e UNIVERSITÉ DE RENNES 1   (France)

Author keywords

Adaptive evolution; Esters; Gas liquid balance; Higher alcohols; Online monitoring; Wine yeast

Indexed keywords

ACETIC ACID DERIVATIVE; ACETIC ACID ETHYL ESTER; ALCOHOL DERIVATIVE; ERGOSTEROL; ESTER; ISOBUTANOL; ISOPENTYL ACETATE; ISOPENTYL ALCOHOL; PHENETHYL ALCOHOL; PHYTOSTEROL; PROPANOL; VOLATILE AGENT; FLAVORING AGENT;

AROMA; ARTICLE; BIOSYNTHESIS; CELL METABOLISM; CELL POPULATION; CHRONOLOGY; EXHAUST GAS; FERMENTATION; FERMENTATION MONITORING; GAS CHROMATOGRAPHY; GRAPE MUST; GROWTH CURVE; NONHUMAN; PENTOSE PHOSPHATE CYCLE; PRIORITY JOURNAL; QUANTITATIVE ANALYSIS; REGULATORY MECHANISM; SACCHAROMYCES CEREVISIAE; SUGAR INTAKE; SYNTHESIS; WINE; ANALYSIS; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIOLOGY;

SACCHAROMYCES CEREVISIAE;

ALCOHOLS; ESTERS; FERMENTATION; FLAVORING AGENTS; SACCHAROMYCES CEREVISIAE; WINE;

EID: 84922716196     PISSN: 0749503X     EISSN: 10970061     Source Type: Journal    
DOI: 10.1002/yea.3028     Document Type: Article

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