Flavour-active wine yeasts.
Flavour-active wine yeasts.
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DOI：
10.1007/s00253-012-4370-z
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发表时间：
2012-11
影响因子：
5
通讯作者：
Pretorius, Isak S.
中科院分区：
文献类型：
--
作者：
Cordente, Antonio G.;Curtin, Christopher D.;Varela, Cristian;Pretorius, Isak S.
啤酒、苹果酒、清酒和葡萄酒等发酵饮料的风味很大程度上归功于其生产中使用的主要发酵酵母，即酿酒酵母。酵母在发酵饮料风味中的作用曾经被认为仅限于少量挥发性酯和高级醇，葡萄酒酵母从葡萄中发现的非挥发性前体中释放出高效硫化合物的发现促使研究人员更密切地关注酵母的选择如何影响葡萄酒风格。这篇综述探讨了最近的进展，了解范围内的“风味表型”，葡萄酒酵母表现出，以及如何利用这些知识来开发新的风味活性酵母。此外，新出现的机会，以增加这些表型的工程酵母生产所谓的葡萄品种化合物，如单萜类化合物，将进行讨论。
The flavour of fermented beverages such as beer, cider, saké and wine owe much to the primary fermentation yeast used in their production, Saccharomyces cerevisiae. Where once the role of yeast in fermented beverage flavour was thought to be limited to a small number of volatile esters and higher alcohols, the discovery that wine yeast release highly potent sulfur compounds from non-volatile precursors found in grapes has driven researchers to look more closely at how choice of yeast can influence wine style. This review explores recent progress towards understanding the range of ‘flavour phenotypes’ that wine yeast exhibit, and how this knowledge has been used to develop novel flavour-active yeasts. In addition, emerging opportunities to augment these phenotypes by engineering yeast to produce so-called grape varietal compounds, such as monoterpenoids, will be discussed.
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影响因子：
2.6
作者：
Casalone, E;Fia, G;Polsinelli, M
通讯作者：
Polsinelli, M
DOI：
10.1111/j.1755-0238.2008.00031.x
发表时间：
2009-01-01
影响因子：
2.8
作者：
Anfang, N.;Brajkovich, M.;Goddard, M. R.
通讯作者：
Goddard, M. R.
影响因子：
6.1
作者：
Capone, Dimitra L.;Sefton, Mark A.;Jeffery, David W.
通讯作者：
Jeffery, David W.
影响因子：
2.9
作者：
Borneman, Anthony R.;Zhang, Zhengdong D.;Snyder, Michael
通讯作者：
Snyder, Michael
DOI：
10.1534/g3.111.000422
发表时间：
2011-09
期刊：
G3 (Bethesda, Md.)
影响因子：
--
作者：
Ambroset C;Petit M;Brion C;Sanchez I;Delobel P;Guérin C;Chiapello H;Nicolas P;Bigey F;Dequin S;Blondin B
通讯作者：
Blondin B