The Role of Lysine Amino Nitrogen in the Biosynthesis of Mousy Off-Flavor Compounds by Dekkera anomala-Reference-Cited by-同舟云学术

The Role of Lysine Amino Nitrogen in the Biosynthesis of Mousy Off-Flavor Compounds by Dekkera anomala

Published:2007-11-27 Issue:26 Volume:55 Page:10872-10879
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Grbin Paul R.¹,Herderich Markus¹,Markides Andrew¹,Lee Terry H.¹,Henschke Paul A.¹

Affiliation:

1. School of Agriculture, Food and Wine, The University of Adelaide, PMB#1, Glen Osmond, SA 5064, Australia, and The Australian Wine Research Institute, Ltd., PO Box 197 Glen Osmond, SA 5064, Australia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf071243e

Reference48 articles.

1. Mousy Off-Flavor of Wine: Precursors and Biosynthesis of the Causative N-Heterocycles 2-Ethyltetrahydropyridine, 2-Acetyltetrahydropyridine, and 2-Acetyl-1-pyrroline by Lactobacillus hilgardii DSM 20176

2. Ability of lactic acid bacteria to produce N-heterocycles causing mousy off-flavour in wine

3. Mousy off-flavour production in grape juice and wine by Dekkera and Brettanomyces yeasts

4. Tucknott, O. G. The mousy taint in fermented beverages; its nature and origin. Ph.D. Thesis,University of Bristol,Bristol,1977.

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