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Journal Abstract Search

177 related items for PubMed ID: 26038341

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. Revisiting the evaluation strategy of varietal thiol biogenesis.
    Bonnaffoux H, Delpech S, Rémond E, Schneider R, Roland A, Cavelier F.
    Food Chem; 2018 Dec 01; 268():126-133. PubMed ID: 30064739
    [Abstract] [Full Text] [Related]

  • 5. 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 12; 59(19):10641-50. PubMed ID: 21854044
    [Abstract] [Full Text] [Related]

  • 6. New insights on 3-mercaptohexanol (3MH) biogenesis in Sauvignon Blanc wines: Cys-3MH and (E)-hexen-2-al are not the major precursors.
    Subileau M, Schneider R, Salmon JM, Degryse E.
    J Agric Food Chem; 2008 Oct 08; 56(19):9230-5. PubMed ID: 18788709
    [Abstract] [Full Text] [Related]

  • 7. 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 08; 99(22):9709-22. PubMed ID: 26227410
    [Abstract] [Full Text] [Related]

  • 8. 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 15; 85(6):. PubMed ID: 30658969
    [Abstract] [Full Text] [Related]

  • 9. 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 15; 77(11):3626-32. PubMed ID: 21478306
    [Abstract] [Full Text] [Related]

  • 10. 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 17; 61(15):3703-13. PubMed ID: 23530468
    [Abstract] [Full Text] [Related]

  • 11. 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 17; 97(1):223-35. PubMed ID: 22684328
    [Abstract] [Full Text] [Related]

  • 12. 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 17; 26(2):204-11. PubMed ID: 19171264
    [Abstract] [Full Text] [Related]

  • 13. 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 17; 71(9):5420-6. PubMed ID: 16151133
    [Abstract] [Full Text] [Related]

  • 14.
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  • 15. Nitrogen catabolite repression modulates the production of aromatic thiols characteristic of Sauvignon Blanc at the level of precursor transport.
    Subileau M, Schneider R, Salmon JM, Degryse E.
    FEMS Yeast Res; 2008 Aug 17; 8(5):771-80. PubMed ID: 18549408
    [Abstract] [Full Text] [Related]

  • 16. Correlation between IRC7 gene expression and 4-mercapto-4-methylpentan-2-one production in Saccharomyces cerevisiae strains.
    Tofalo R, Perpetuini G, Battistelli N, Tittarelli F, Suzzi G.
    Yeast; 2020 Sep 17; 37(9-10):487-495. PubMed ID: 32329917
    [Abstract] [Full Text] [Related]

  • 17. Improvement of aromatic thiol release through the selection of yeasts with increased β-lyase activity.
    Belda I, Ruiz J, Navascués E, Marquina D, Santos A.
    Int J Food Microbiol; 2016 May 16; 225():1-8. PubMed ID: 26971012
    [Abstract] [Full Text] [Related]

  • 18. 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; 16(5):. PubMed ID: 27364827
    [Abstract] [Full Text] [Related]

  • 19. Nitrogen catabolic repression controls the release of volatile thiols by Saccharomyces cerevisiae during wine fermentation.
    Thibon C, Marullo P, Claisse O, Cullin C, Dubourdieu D, Tominaga T.
    FEMS Yeast Res; 2008 Nov 16; 8(7):1076-86. PubMed ID: 18462383
    [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 23; 58(12):7280-8. PubMed ID: 20486689
    [Abstract] [Full Text] [Related]

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