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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Detalhes bibliográficos
Autor principal: Mendes, Inês Isabel Moreira Moutinho Vieira (author)
Outros Autores: Sanchez, Isabelle (author), Franco-Duarte, Ricardo (author), Camarasa, Carole (author), Schuller, Dorit Elisabeth (author), Dequin, Sylvie (author), Sousa, Maria João (author)
Formato: article
Idioma:eng
Publicado em: 2017
Assuntos:
Saccharomyces cerevisiae
Wine yeast
Transcriptome
Wine flavour
Fermentation
Metabolism
Science & Technology
Texto completo:http://hdl.handle.net/1822/51002
País:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/51002

Texto Completo

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

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