Journal ArticleDOI
A biometric study of higher alcohol production in Saccharomyces cerevisiae.
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A hundred strains of Saccharomyces cerevisiae were examined for the ability to produce higher alcohols and the production of high levels of n-propanol was found to be related to inability to produce H2S, suggesting a link to methionine biosynthesis.Abstract:
A hundred strains of Saccharomyces cerevisiae were examined for the ability to produce higher alcohols. In the strains tested the production of higher alcohols was found to be an individual strain ...read more
Citations
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Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking
TL;DR: In light of the limited knowledge of industrial wine yeasts' complex genomes and the daunting challenges to comply with strict statutory regulations and consumer demands regarding the future use of genetically modified strains, this review cautions against unrealistic expectations over the short term.
Journal ArticleDOI
Yeast and bacterial modulation of wine aroma and flavour
TL;DR: A review of the most important flavour compounds found in wine, and their microbiological origin can be found in this paper, with a focus on yeast fermentation of sugar and amino acid metabolism.
Journal ArticleDOI
Yeast and its Importance to Wine Aroma - A Review
TL;DR: The importance of untapping the hidden wealth of indigenous yeast species present on grapes, and the selection and genetic development of yeast starter culture strains with improved flavour profiles are highlighted.
Journal ArticleDOI
Function of yeast species and strains in wine flavour.
TL;DR: The characterization of a large number of strains of different wine yeast species, isolated from spontaneous wine fermentations and included in the culture collection of the Basilicata University are reported.
Patent
Fermentive Production of Four Carbon Alcohols
TL;DR: In this article, a method for the fermentative production of four carbon alcohols is presented, butanol, preferably isobutanol, is produced by the fermentation of a recombinant bacterium expressing an isobutoanol biosynthetic pathway.
References
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Journal ArticleDOI
Formation of higher alcohols by wine yeasts, and relationship to taste thresholds
TL;DR: In this paper, the amounts of n-propanol, iso-butanol and iso-amyl plus active amyl alcohol produced during fermentation of grape juice were found to vary considerably according to the yeast used.
Journal ArticleDOI
Biosynthetic formation of higher alcohols by yeast. dependence on the nitrogenous nutrient level of the medium
TL;DR: In this article, it has been shown that in batch fermentations the yield of higher alcohols formed biosynthetically (in the sense that yeast synthesizes the carbon skeletons needed) is mainly negatively correlated with the intial level of nitrogenous nutrients in the medium.
Journal ArticleDOI
The formation of higher aliphatic alcohols by mutant strains of Saccharomyces cerevisiae.
John L. Ingraham,James F. Guymon +1 more
TL;DR: The ratio of isobutyl to the amyl alcohols formed was shown to remain constant throughout the course of alcoholic fermentation by resting and growing cells of Saccharomyces cerevisiae as discussed by the authors.
Journal ArticleDOI
Improvement of a Wine Saccharomyces cerevisiae Strain by a Breeding Program.
TL;DR: A highly flocculent, non-H(2)S-forming wine yeast strain with a high fermentation rate and high ethanol production was obtained.