Transcriptional Comparison Investigating the Influence of the Addition of Unsaturated Fatty Acids on Aroma Compounds During Alcoholic Fermentation

The levels of unsaturated fatty acids (UFAs) in grape must significantly influence yeast metabolism and the production of aroma compounds. In this work, cDNA microarray technology was applied to analyze the transcriptional discrepancies of wine yeast (commercial wine yeast Lalvin EC1118) fermenting...

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Detalhes bibliográficos
Publicado no:Front Microbiol
Main Authors: Yan, Guo-Liang, Duan, Liang-Liang, Liu, Pei-Tong, Duan, Chang-Qing
Formato: Artigo
Idioma:Inglês
Publicado em: Frontiers Media S.A. 2019
Assuntos:
Microbiology
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6538801/
https://ncbi.nlm.nih.gov/pubmed/31178837
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2019.01115
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