Engineering volatile thiol release inSaccharomyces cerevisiae for improved wine aroma-Reference-Cited by-同舟云学术

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Engineering volatile thiol release inSaccharomyces cerevisiae for improved wine aroma

Published:2007 Issue:7 Volume:24 Page:561-574
ISSN:0749-503X
Container-title:Yeast
language:en
Short-container-title:Yeast

Author:

Swiegers Jan H.,Capone Dimitra L.,Pardon Kevin H.,Elsey Gordon M.,Sefton Mark A.,Francis I. Leigh,Pretorius Isak S.

Publisher

Wiley

Subject

Genetics,Applied Microbiology and Biotechnology,Biochemistry,Bioengineering,Biotechnology

Reference35 articles.

1. , (eds). 1994. Current Protocols in Molecular Biology, vol 13.0.1–13.14.17. Wiley: New York.

2. Modulating aroma compounds during wine fermentation by manipulating carnitine acetyltransferases inSaccharomyces cerevisiae

3. , , . 1996. Principles and Practices of Winemaking. Chapman and Hall: New York.

4. Identification of a powerful aromatic component ofVitis vinifera L. var. sauvignon wines: 4-mercapto-4-methylpentan-2-one

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