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Article

Integrating transcriptomics and metabolomics for the analysis of the aroma profiles of Saccharomyces cerevisiae strains from diverse origins.

BMC genomics - 8 Jun 2017

Mendes Inês, Sanchez Isabelle, Franco-Duarte Ricardo, Camarasa Carole, Schuller Dorit, Dequin Sylvie, Sousa Maria João

Abstract excerpt

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 will build the architecture of the wine flavour and its fermentation bouquet. The objective of the present work was...

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Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

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Identifiers

PMID: 28595605
DOI: 10.1186/s12864-017-3816-1
PMCID: PMC5465573

Genes

ADH7
ADH6

Provenance

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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