472 related articles for article (PubMed ID: 17492802)
1. Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma.
Swiegers JH; Capone DL; Pardon KH; Elsey GM; Sefton MA; Francis IL; Pretorius IS
Yeast; 2007 Jul; 24(7):561-74. PubMed ID: 17492802
[TBL] [Abstract][Full Text] [Related]
2. The influence of yeast on the aroma of Sauvignon Blanc wine.
Swiegers JH; Kievit RL; Siebert T; Lattey KA; Bramley BR; Francis IL; King ES; Pretorius IS
Food Microbiol; 2009 Apr; 26(2):204-11. PubMed ID: 19171264
[TBL] [Abstract][Full Text] [Related]
3. Influence of fermentation temperature on volatile thiols concentrations in Sauvignon blanc wines.
Masneuf-Pomarède I; Mansour C; Murat ML; Tominaga T; Dubourdieu D
Int J Food Microbiol; 2006 May; 108(3):385-90. PubMed ID: 16524635
[TBL] [Abstract][Full Text] [Related]
4. The yeast IRC7 gene encodes a β-lyase responsible for production of the varietal thiol 4-mercapto-4-methylpentan-2-one in wine.
Roncoroni M; Santiago M; Hooks DO; Moroney S; Harsch MJ; Lee SA; Richards KD; Nicolau L; Gardner RC
Food Microbiol; 2011 Aug; 28(5):926-35. PubMed ID: 21569935
[TBL] [Abstract][Full Text] [Related]
5. Yeast genes required for conversion of grape precursors to varietal thiols in wine.
Santiago M; Gardner RC
FEMS Yeast Res; 2015 Aug; 15(5):fov034. PubMed ID: 26038341
[TBL] [Abstract][Full Text] [Related]
6. Yeast genes involved in sulfur and nitrogen metabolism affect the production of volatile thiols from Sauvignon Blanc musts.
Harsch MJ; Gardner RC
Appl Microbiol Biotechnol; 2013 Jan; 97(1):223-35. PubMed ID: 22684328
[TBL] [Abstract][Full Text] [Related]
7. Revisiting the evaluation strategy of varietal thiol biogenesis.
Bonnaffoux H; Delpech S; Rémond E; Schneider R; Roland A; Cavelier F
Food Chem; 2018 Dec; 268():126-133. PubMed ID: 30064739
[TBL] [Abstract][Full Text] [Related]
8. Engineering Saccharomyces cerevisiae to release 3-Mercaptohexan-1-ol during fermentation through overexpression of an S. cerevisiae Gene, STR3, for improvement of wine aroma.
Holt S; Cordente AG; Williams SJ; Capone DL; Jitjaroen W; Menz IR; Curtin C; Anderson PA
Appl Environ Microbiol; 2011 Jun; 77(11):3626-32. PubMed ID: 21478306
[TBL] [Abstract][Full Text] [Related]
9. Variation in 4-mercapto-4-methyl-pentan-2-one release by Saccharomyces cerevisiae commercial wine strains.
Howell KS; Swiegers JH; Elsey GM; Siebert TE; Bartowsky EJ; Fleet GH; Pretorius IS; de Barros Lopes MA
FEMS Microbiol Lett; 2004 Nov; 240(2):125-9. PubMed ID: 15522498
[TBL] [Abstract][Full Text] [Related]
10. Genetic determinants of volatile-thiol release by Saccharomyces cerevisiae during wine fermentation.
Howell KS; Klein M; Swiegers JH; Hayasaka Y; Elsey GM; Fleet GH; Høj PB; Pretorius IS; de Barros Lopes MA
Appl Environ Microbiol; 2005 Sep; 71(9):5420-6. PubMed ID: 16151133
[TBL] [Abstract][Full Text] [Related]
11. New precursor of 3-mercaptohexan-1-ol in grape juice: thiol-forming potential and kinetics during early stages of must fermentation.
Harsch MJ; Benkwitz F; Frost A; Colonna-Ceccaldi B; Gardner RC; Salmon JM
J Agric Food Chem; 2013 Apr; 61(15):3703-13. PubMed ID: 23530468
[TBL] [Abstract][Full Text] [Related]
12. Coinoculated fermentations using saccharomyces yeasts affect the volatile composition and sensory properties of Vitis vinifera L. cv. sauvignon blanc wines.
King ES; Swiegers JH; Travis B; Francis IL; Bastian SE; Pretorius IS
J Agric Food Chem; 2008 Nov; 56(22):10829-37. PubMed ID: 18942843
[TBL] [Abstract][Full Text] [Related]
13. Inactivating Mutations in Irc7p Are Common in Wine Yeasts, Attenuating Carbon-Sulfur β-Lyase Activity and Volatile Sulfur Compound Production.
Cordente AG; Borneman AR; Bartel C; Capone D; Solomon M; Roach M; Curtin CD
Appl Environ Microbiol; 2019 Mar; 85(6):. PubMed ID: 30658969
[TBL] [Abstract][Full Text] [Related]
14. Influence of grape-harvesting steps on varietal thiol aromas in Sauvignon blanc wines.
Allen T; Herbst-Johnstone M; Girault M; Butler P; Logan G; Jouanneau S; Nicolau L; Kilmartin PA
J Agric Food Chem; 2011 Oct; 59(19):10641-50. PubMed ID: 21854044
[TBL] [Abstract][Full Text] [Related]
15. The effect of linoleic acid on the Sauvignon blanc fermentation by different wine yeast strains.
Casu F; Pinu FR; Fedrizzi B; Greenwood DR; Villas-Boas SG
FEMS Yeast Res; 2016 Aug; 16(5):. PubMed ID: 27364827
[TBL] [Abstract][Full Text] [Related]
16. Construction and Analysis of a Yeast for the Simultaneous Release and Esterification of the Varietal Thiol 3-Sulfanylhexan-1-ol.
Kiene F; Pretorius IS; Rauhut D; von Wallbrunn C; van Wyk N
J Agric Food Chem; 2021 Oct; 69(40):11919-11925. PubMed ID: 34609136
[TBL] [Abstract][Full Text] [Related]
17. Influence of Fermentation Temperature, Yeast Strain, and Grape Juice on the Aroma Chemistry and Sensory Profile of Sauvignon Blanc Wines.
Deed RC; Fedrizzi B; Gardner RC
J Agric Food Chem; 2017 Oct; 65(40):8902-8912. PubMed ID: 28922915
[TBL] [Abstract][Full Text] [Related]
18. Unravelling glutathione conjugate catabolism in Saccharomyces cerevisiae: the role of glutathione/dipeptide transporters and vacuolar function in the release of volatile sulfur compounds 3-mercaptohexan-1-ol and 4-mercapto-4-methylpentan-2-one.
Cordente AG; Capone DL; Curtin CD
Appl Microbiol Biotechnol; 2015 Nov; 99(22):9709-22. PubMed ID: 26227410
[TBL] [Abstract][Full Text] [Related]
19. Influence of volatile thiols in the development of blackcurrant aroma in red wine.
Rigou P; Triay A; Razungles A
Food Chem; 2014 Jan; 142():242-8. PubMed ID: 24001837
[TBL] [Abstract][Full Text] [Related]
20. Influence of juice pressing conditions on polyphenols, antioxidants, and varietal aroma of Sauvignon blanc microferments.
Patel P; Herbst-Johnstone M; Lee SA; Gardner RC; Weaver R; Nicolau L; Kilmartin PA
J Agric Food Chem; 2010 Jun; 58(12):7280-8. PubMed ID: 20486689
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
