Volatile organic compounds (VOCs) play an integral role in climate change and as a carbon source for organisms living in a marine environment. These compounds have many sources, but the impacts of biogenically produced VOCs is not fully known. Phaeodactylum tricornutum was studied under axenic ideal growth conditions to determine...
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...
The impact of ripening on the dry-hop aroma potential and chemical development of Cascade hops is not well understood. Therefore, 5-6 weekly hop samples were collected over the 2014, 2015 and 2016 harvests. Concentrations of humulones did not change as a function of harvest date, while total hop essential oil...
Recently, there has been an expansion of large-scale studies looking at strain variation of Brettanomyces. These studies have found variation between strains in terms of utilization of maltose and production of volatile phenols. While there is research going into this subject, there is a gap in knowledge regarding the differences...
Background:
Abscisic acid (ABA) regulates various developmental processes and stress responses over both short (i.e. hours or days) and longer (i.e. months or seasons) time frames. To elucidate the transcriptional regulation of early responses of grapevine (Vitis vinifera) responding to ABA, different organs of grape (berries, shoot tips, leaves, roots...