Modulation of volatile sulfur compounds by wine yeast
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s00253-006-0828-1.pdf
Reference49 articles.
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3. Dainty RH, Edwards RA, Hibbard CM, Marnewick JJ (1989) Volatile compounds associated with microbial growth on normal and high pH beef stored at chill temperatures. J Appl Bacteriol 66:281–289
4. Darriet P, Tominaga T, Lavigne V, Boidron J, Dubourdieu D (1995) Identification of a powerful aromatic compound of Vitis vinifera L. var. Sauvignon wines: 4-mercapto-4-methylpentan-2-one. Flavour Fragr J 10:385–392
5. Donalies UEB, Stahl U (2002) Increasing sulfite formation in Saccharomyces cerevisiae by overexpression of MET14 and SSU1. Yeast 19:475–484
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