Integrating transcriptomics and metabolomics for the analysis of the aroma profiles of Saccharomyces cerevisiae strains from diverse origins

Background: During must fermentation thousands of volatile aroma compounds are formed, with higher alcohols, acetate esters and ethyl esters being the main aromatic compounds contributing to floral and fruity aromas. The action of yeast, in particular Saccharomyces cerevisiae, on the must components...

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Bibliographic Details
Main Author: Mendes, Inês Isabel Moreira Moutinho Vieira (author)
Other Authors: Sanchez, Isabelle (author), Franco-Duarte, Ricardo (author), Camarasa, Carole (author), Schuller, Dorit Elisabeth (author), Dequin, Sylvie (author), Sousa, Maria João (author)
Format: article
Language:eng
Published: 2017
Subjects:
Saccharomyces cerevisiae
Wine yeast
Transcriptome
Wine flavour
Fermentation
Metabolism
Science & Technology
Online Access:http://hdl.handle.net/1822/51002
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/51002

Internet

http://hdl.handle.net/1822/51002

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