Exogenous C–S Lyase Enzyme, a Potential Tool To Release Aromas in Wine or Beer?-Reference-Cited by-同舟云学术

Exogenous C–S Lyase Enzyme, a Potential Tool To Release Aromas in Wine or Beer?

Published:2023-06-09 Issue:4 Volume:72 Page:1878-1884
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Clérat Luigi¹²^ORCID,Rémond Emmanuelle³^ORCID,Schneider Rémi²,Cavelier Florine³^ORCID,Vivès Eric¹^ORCID

Affiliation:

1. PhyMedExp, Inserm U1046, CNRS UMR 9214, CHU Arnaud de Villeneuve Bâtiment Crastes de Paulet, 371 Avenue du Doyen Gaston Giraud, 34295 Montpellier Cedex 05, France

2. Oenobrands SAS, Parc Scientifique Agropolis II, Bâtiment 5, 2196 Boulevard de la Lironde, 34980 Montferrier sur Lez, France

3. Pôle Chimie Balard, IBMM, UMR 5247 CNRS, Université Montpellier, ENSCM, 1919 Route de Mende, 34293 Montpellier Cedex 05, France

Funder

Association Nationale de la Recherche et de la Technologie

Montpellier Universit? d'Excellence

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c02086

Reference27 articles.

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

2. Key Compounds of Provence Rosé Wine Flavor

3. Varietal Thiols in Wine: Discovery, Analysis and Applications

4. S-Cysteinylated and S-glutathionylated thiol precursors in grapes. A review

5. The role of potent thiols in Chardonnay wine aroma

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