Article
Novel wine yeast with ARO4 and TYR1 mutations that overproduce 'floral' aroma compounds 2-phenylethanol and 2-phenylethyl acetate.
Applied microbiology and biotechnology - 1 Jul 2018
Cordente Antonio G, Solomon Mark, Schulkin Alex, Leigh Francis I, Barker Alice, Borneman Anthony R, Curtin Christopher D
Abstract excerpt
It is well established that the choice of yeast used to perform wine fermentation significantly influences the sensory attributes of wines; different yeast species and strains impart different profiles of esters, volatile fatty acids, higher alcohols, and volatile sulphur compounds. Indeed, choice of yeast remains one of the simplest means by which winemakers can modulate the sensory characteristics of wine....
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