Yeast's balancing act between ethanol and glycerol production in low-alcohol wines-Reference-Cited by-同舟云学术

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Yeast's balancing act between ethanol and glycerol production in low-alcohol wines

Published:2017-01-13 Issue:2 Volume:10 Page:264-278
ISSN:1751-7915
Container-title:Microbial Biotechnology
language:en
Short-container-title:Microb. Biotechnol.

Author:

Goold Hugh D.¹²,Kroukamp Heinrich¹,Williams Thomas C.¹,Paulsen Ian T.¹,Varela Cristian³,Pretorius Isak S.¹

Affiliation:

1. Department of Chemistry and Biomolecular Sciences; Macquarie University; Sydney NSW 2109 Australia

2. New South Wales Department of Primary Industries; Locked Bag 21 Orange NSW 2800 Australia

3. The Australian Wine Research Institute; PO Box 197 Adelaide SA 5064 Australia

Funder

Bioplatforms Australia

New South Wales (NSW) Chief Scientist and Engineer

NSW Government's Department of Primary Industries

Australian Government

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1751-7915.12488/fullpdf

Reference66 articles.

1. Evolutionary engineering of Saccharomyces cerevisiae for enhanced tolerance to hydrolysates of lignocellulosic biomass;Almario;Biotechnol Bioeng,2013

2. Fermentative stress adaptation of hybrids within the Saccharomyces sensu stricto complex;Belloch;Int J Food Microbiol,2008

3. Newly generated interspecific wine yeast hybrids introduce flavour and aroma diversity to wines;Bellon;Appl Microbiol Biotechnol,2011

4. Introducing a new breed of wine yeast: interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast and Saccharomyces mikatae;Bellon;PLoS One,2013

5. Designing and creating Saccharomyces interspecific hybrids for improved, industry relevant, phenotypes;Bellon;Appl Microbiol Biotechnol,2015

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