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Engineering Saccharomyces cerevisiae to release 3-mercaptohexan-1-ol during fermentation through overexpression of an S. cerevisiae gene, STR3, for improvement of wine aroma

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Date

2011

Authors

Holt, Sylvester
Cordente, Antonio G.
Williams, Simon
Capone, Dimitra L.
Jitjaroen, Wanphen
Menz, Ian R
Curtin, Chris
Anderson , Peter A

Journal Title

Journal ISSN

Volume Title

Publisher

American Society for Microbiology

Abstract

Description

Keywords

Keywords: Aroma compounds; Aromatic thiol; Diverse range; Enzymatic properties; Grape juice; In-vitro; Non-volatile; Over-expression; S.cerevisiae; Tropical fruits; Vitis vinifera; Wine aromas; Aromatic compounds; Enzymes; Fermentation; Flavor compounds; Fruit juic

Citation

URI

http://hdl.handle.net/1885/152696

Collections

ANU Research Publications

Source

Applied and Environmental Microbiology

Type

Journal article

Book Title

Entity type

Access Statement

Open Access

License Rights

DOI

10.1128/AEM.03009-10

Restricted until

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01_Holt_Engineering_Saccharomyces_2011.pdf (319.52 KB)

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