Genetic Determinants of Volatile-Thiol Release by Saccharomyces cerevisiae during Wine Fermentation

Volatile thiols, particularly 4-mercapto-4-methylpentan-2-one (4MMP), make an important contribution to the aroma of wine. During wine fermentation, Saccharomyces cerevisiae mediates the cleavage of a nonvolatile cysteinylated precursor in grape juice (Cys-4MMP) to release the volatile thiol 4MMP. C...

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Detalhes bibliográficos
Main Authors: Howell, Kate S., Klein, Mathias, Swiegers, Jan H., Hayasaka, Yoji, Elsey, Gordon M., Fleet, Graham H., Høj, Peter B., Pretorius, Isak S., de Barros Lopes, Miguel A.
Formato: Artigo
Idioma:Inglês
Publicado em: American Society for Microbiology 2005
Assuntos:
Food Microbiology
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC1214692/
https://ncbi.nlm.nih.gov/pubmed/16151133
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.71.9.5420-5426.2005
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