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Filtering by: Creator Schulthess, J. License Attribution 4.0 (CC BY 4.0)

Novel wine yeast with ARO4 and TYR1 mutations that overproduce 'floral' aroma compounds 2-phenylethanol and 2-phenylethyl acetate

Creator:

Cordente, Antonio G., Solomon, Mark, Schulkin, Alex, Francis, I. Leigh, Barker, Alice, Borneman, Anthony R., and Curtin, Christopher D.

Abstract:

It is well established that the choice of yeast used to perform wine fermentation significantly influences the sensory attributes of wines; different yeast species and strains impart different profiles of esters, volatile fatty acids, higher alcohols, and volatile sulphur compounds. Indeed, choice of yeast remains one of the simplest means...

Resource Type:

Article

Full Text:

; Schulthess and Ettlinger 1978). Therefore, one strategy to increase the formation of higher alcohols is to