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Article

New integrative computational approaches unveil the Saccharomyces cerevisiae pheno-metabolomic fermentative profile and allow strain selection for winemaking.

Food chemistry - 15 Nov 2016

Franco-Duarte Ricardo, Umek Lan, Mendes Inês, Castro Cristiana C, Fonseca Nuno, Martins Rosa, Silva-Ferreira António C, Sampaio Paula, Pais Célia, Schuller Dorit

Abstract excerpt

During must fermentation by Saccharomyces cerevisiae strains thousands of volatile aroma compounds are formed. The objective of the present work was to adapt computational approaches to analyze pheno-metabolomic diversity of a S. cerevisiae strain collection with different origins. Phenotypic and genetic characterization together with individual must fermentations were performed, and metabolites relevant to...

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PMID: 27283661
DOI: 10.1016/j.foodchem.2016.05.080

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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