Inactivating Mutations in Irc7p Are Common in Wine Yeasts, Attenuating Carbon-Sulfur β-Lyase Activity and Volatile Sulfur Compound Production

During alcoholic fermentation of grape sugars, wine yeasts produce a range of secondary metabolites that play an important role in the aroma profile of wines. In this study, we have explored the ability of a large number of wine yeast strains to modulate wine aroma composition, focusing on the relea...

תיאור מלא

שמור ב:
מידע ביבליוגרפי
הוצא לאור ב:Appl Environ Microbiol
Main Authors: Cordente, Antonio G., Borneman, Anthony R., Bartel, Caroline, Capone, Dimitra, Solomon, Mark, Roach, Michael, Curtin, Christopher D.
פורמט: Artigo
שפה:Inglês
יצא לאור: American Society for Microbiology 2019
נושאים:
Food Microbiology
גישה מקוונת:https://ncbi.nlm.nih.gov/pmc/articles/PMC6414363/
https://ncbi.nlm.nih.gov/pubmed/30658969
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.02684-18
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