Novel yeast strains as tools for adjusting the flavor of fermented beverages to market specifications

No abstract is available for this paper.

• Publication year

  2016

• Venue

  Unknown venue

• Publication date

  2016-07-19

• Fields of study

  Biology, Agricultural and Food Sciences, Chemistry

• Identifiers
  DOI 10.1002/9781118354056.CH3
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Yeast and its Importance to Wine Aroma - A Review

  2019cited by this paper
• Enzymes in Winemaking: Harnessing Natural Catalysts for Efficient Biotransf ormations - A Review

  2019cited by this paper
• Microbial Spoilage and Preservation of Wine: Using Weapons from Nature's Own Arsenal -A Review

  2019cited by this paper
• Yeast biodiversity in vineyards and wineries and its importance to the South African Wine Industry. A review

  2017cited by this paper
• Influence of valine and other amino acids on total diacetyl and 2,3-pentanedione levels during fermentation of brewer’s wort

  2013cited by this paper
• At the cutting-edge of grape and wine biotechnology.

  2013cited by this paper
• Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains.

  2013cited by this paper
• Comparative genomics: a revolutionary tool for wine yeast strain development.

  2013cited by this paper
• Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine.

  2013cited by this paper
• Novel wine yeast with mutations in YAP1 that produce less acetic acid during fermentation.

  2013cited by this paper
• Evaluation of Williopsis saturnus Inoculum Level on Fermentation and Flavor Compounds of White Wines Made from Emir ( Vitis vinifera L.) Grown in Anatolia

  2012cited by this paper
• Genetic analysis of the metabolic pathways responsible for aroma metabolite production by Saccharomyces cerevisiae

  2012cited by this paper
• Evaluation of Gene Modification Strategies for the Development of Low-Alcohol-Wine Yeasts

  2012cited by this paper
• Effects of Wort Gravity and Nitrogen Level on Fermentation Performance of Brewer’s Yeast and the Formation of Flavor Volatiles

  2012cited by this paper
• The winemaker’s bug

  2012cited by this paper
• Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of Amarone wine

  2012cited by this paper
• Identifying genes that impact on aroma profiles produced by Saccharomyces cerevisiae and the production of higher alcohols

  2011cited by this paper
• Effect of alternative NAD+-regenerating pathways on the formation of primary and secondary aroma compounds in a Saccharomyces cerevisiae glycerol-defective mutant

  2011cited by this paper
• Monitoring a mixed starter of Hanseniaspora vineae-Saccharomyces cerevisiae in natural must: impact on 2-phenylethyl acetate production.

  2011cited by this paper
• Comparison of inorganic and organic nitrogen supplementation of grape juice - Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast.

  2011cited by this paper
• Oxidative versus reductive succinic acid production in the yeast saccharomyces cerevisiae

  2011cited by this paper
• The grape must non-Saccharomyces microbial community: impact on volatile thiol release.

  2011cited by this paper
• Influence of Williopsis saturnus yeasts in combination with Saccharomyces cerevisiae on wine fermentation

  2010cited by this paper
• Postdockin' in the free world

  2010cited by this paper
• Fermenting knowledge: the history of winemaking, science and yeast research

  2010cited by this paper
• Biotransformation of hop-derived monoterpene alcohols by lager yeast and their contribution to the flavor of hopped beer.

  2010cited by this paper
• Production and biological function of volatile esters in Saccharomyces cerevisiae

  2010cited by this paper
• Impact of pitching rate on yeast fermentation performance and beer flavour

  2009cited by this paper
• Physiological characterization of brewer’s yeast in high-gravity beer fermentations with glucose or maltose syrups as adjuncts

  2009cited by this paper
• Molecular identification of Brettanomyces bruxellensis strains isolated from red wines and volatile phenol production.

  2009cited by this paper
• Isolation of sulfite reductase variants of a commercial wine yeast with significantly reduced hydrogen sulfide production.

  2009cited by this paper
• Increasing the levels of 2-phenylethyl acetate in wine through the use of a mixed culture of Hanseniaspora osmophila and Saccharomyces cerevisiae.

  2009cited by this paper
• Co-fermentation with "Pichia Kluyveri" increases varietal thiol concentrations in Sauvignon Blanc

  2009cited by this paper
• The role of oxygen in yeast metabolism during high cell density brewery fermentations

  2009cited by this paper
• Production of fermentation aroma compounds by Saccharomyces cerevisiae wine yeasts: effects of yeast assimilable nitrogen on two model strains.

  2008cited by this paper
• Import of branched-chain amino acids inSaccharomyces cerevisiae

  2008cited by this paper
• Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must.

  2008cited by this paper
• Flavour formation in fungi: characterisation of KlAtf, the Kluyveromyces lactis orthologue of the Saccharomyces cerevisiae alcohol acetyltransferases Atf1 and Atf2

  2008cited by this paper
• Engineering the Saccharomyces cerevisiae isoprenoid pathway for de novo production of aromatic monoterpenes in wine.

  2008cited by this paper
• ENZYMATIC CHARACTERISTICS OF ALCOHOL ACETYLTRANSFERASE FROM HANSENIASPORA VALBYENSIS, A NON-SACCHAROMYCES YEAST

  2008cited by this paper
• Monitoring the influence of high-gravity brewing and fermentation temperature on flavour formation by analysis of gene expression levels in brewing yeast

  2008cited by this paper
• Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits.

  2008cited by this paper
• Impact of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on high-sugar fermentation.

  2008cited by this paper
• Parameters Affecting Ethyl Ester Production by Saccharomyces cerevisiae during Fermentation

  2007cited by this paper
• Modulation of volatile sulfur compounds by wine yeast

  2007cited by this paper
• Grape and Wine Biotechnology

  2007cited by this paper
• Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma

  2007cited by this paper
• Modulating aroma compounds during wine fermentation by manipulating carnitine acetyltransferases in Saccharomyces cerevisiae.

  2007cited by this paper
• Functional Analyses of the Malolactic Wine Yeast ML01

  2007cited by this paper
• The Saccharomyces cerevisiae EHT1 and EEB1 Genes Encode Novel Enzymes with Medium-chain Fatty Acid Ethyl Ester Synthesis and Hydrolysis Capacity*

  2006cited by this paper
• Influence of fermentation temperature on volatile thiols concentrations in Sauvignon blanc wines.

  2006cited by this paper
• Effects of GPD1 Overexpression in Saccharomyces cerevisiae Commercial Wine Yeast Strains Lacking ALD6 Genes

  2006cited by this paper
• How did Saccharomyces evolve to become a good brewer?

  2006cited by this paper
• Occurrence of polyfunctional thiols in fresh lager beers.

  2006cited by this paper
• The Role of Yeasts in Grape Flavor Development during Fermentation: The Example of Sauvignon blanc

  2006cited by this paper
• The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillates

  2006cited by this paper
• Modulation of volatile thiol and ester aromas by modified wine yeast

  2006cited by this paper
• The effect of increased branched-chain amino acid transaminase activity in yeast on the production of higher alcohols and on the flavour profiles of wine and distillates.

  2006cited by this paper
• The brewer's tale

  2006cited by this paper
• Characterization of low-acetic-acid-producing yeast isolated from 2-deoxyglucose-resistant mutants and its application to high-gravity brewing.

  2006cited by this paper
• Grape and wine biotechnology: Challenges, opportunities and potential benefits

  2005cited by this paper
• Schizosaccharomyces malidevorans sp.n., a yeast decomposing L-malic acid

  2005cited by this paper
• Yeast modulation of wine flavor.

  2005cited by this paper
• De novo synthesis of monoterpenes by Saccharomyces cerevisiae wine yeasts.

  2005cited by this paper
• Olfaction and taste: Human perception, physiology and genetics

  2005cited by this paper
• Genetic Determinants of Volatile-Thiol Release by Saccharomyces cerevisiae during Wine Fermentation

  2005cited by this paper
• Yeast and bacterial modulation of wine aroma and flavour

  2005cited by this paper
• Implications of nitrogen nutrition for grapes, fermentation and wine

  2005cited by this paper
• Functional analysis of the ALD gene family of Saccharomyces cerevisiae during anaerobic growth on glucose: the NADP+-dependent Ald6p and Ald5p isoforms play a major role in acetate formation.

  2004cited by this paper
• Three newly delimited species of Saccharomyces sensu stricto

  2004cited by this paper
• The Saccharomyces cerevisiae alcohol acetyl transferase Atf1p is localized in lipid particles

  2004cited by this paper
• Construction of a self-cloning sake yeast that overexpresses alcohol acetyltransferase gene by a two-step gene replacement protocol

  2004cited by this paper
• Enzymology of Vicinal Diketone Reduction in Brewer's Yeast

  2004cited by this paper
• The 'buttery' attribute of wine--diacetyl--desirability, spoilage and beyond.

  2004cited by this paper
• Variation in 4-mercapto-4-methyl-pentan-2-one release by Saccharomyces cerevisiae commercial wine strains.

  2004cited by this paper
• α-グルコシダーゼを利用したビールの高濃度醸造 (第1報)

  2003cited by this paper
• Enhancing volatile phenol concentrations in wine by expressing various phenolic acid decarboxylase genes in Saccharomyces cerevisiae.

  2003cited by this paper
• Investigation by 13C-NMR and tricarboxylic acid (TCA) deletion mutant analysis of pathways for succinate formation in Saccharomyces cerevisiae during anaerobic fermentation.

  2003cited by this paper
• Expression Levels of the Yeast Alcohol Acetyltransferase Genes ATF1, Lg-ATF1, and ATF2 Control the Formation of a Broad Range of Volatile Esters

  2003cited by this paper
• The mouth-feel properties of grape and apple proanthocyanidins in a wine-like medium

  2003cited by this paper
• Subunit and cofactor binding of Saccharomyces cerevisiae sulfite reductase ‐ towards developing wine yeast with lowered ability to produce hydrogen sulfide

  2003cited by this paper
• Expression of the Aspergillus niger glucose oxidase gene in Saccharomyces cerevisiae and its potential applications in wine production

  2003cited by this paper
• The genetic analysis and tailoring of wine yeasts

  2003cited by this paper
• The Catabolism of Amino Acids to Long Chain and Complex Alcohols in Saccharomyces cerevisiae *

  2003cited by this paper
• The Saccharomyces cerevisiae alcohol acetyl transferase gene ATF1 is a target of the cAMP/PKA and FGM nutrient-signalling pathways.

  2003cited by this paper
• Beta-glucosidase activity in a Saccharomyces cerevisiae wine strain.

  2003cited by this paper
• Flavor-active esters: adding fruitiness to beer.

  2003cited by this paper
• Effect of oxygenation on polyphenol changes occurring in the course of wine-making

  2002cited by this paper
• Influence of a Mixed Culture with Debaryomyces vanriji and Saccharomyces cerevisiae on the Volatiles of a Muscat Wine

  2002cited by this paper
• Increasing sulphite formation in Saccharomyces cerevisiae by overexpression of MET14 and SSU1

  2002cited by this paper
• Strategies for enhancing fermentative production of glycerol—a review

  2002cited by this paper
• Genetic engineering of brewing yeast to reduce the content of ethanol in beer.

  2002cited by this paper
• Volatile sulphur compounds in wines related to yeast metabolism and nitrogen composition of grape musts

  2002cited by this paper
• Screening for potential pigments derived from anthocyanins in red wine using nanoelectrospray tandem mass spectrometry.

  2002cited by this paper
• Meeting the consumer challenge through genetically customized wine-yeast strains.

  2002cited by this paper
• Impact of the addition of electron acceptors on the by-products of alcoholic fermentation

  2002cited by this paper
• Decreasing acetic acid accumulation by a glycerol overproducing strain of Saccharomyces cerevisiae by deleting the ALD6 aldehyde dehydrogenase gene

  2002cited by this paper
• Assessing the aromatic potential of Cabernet Sauvignon and Merlot musts used to produce rose wine by assaying the cysteinylated precursor of 3-mercaptohexan-1-ol.

  2001cited by this paper
• Control of Higher Alcohol Production by Manipulation of the BAP2 Gene in Brewing Yeast

  2001cited by this paper
• Top Pressure and Temperature Control the Fusel Alcohol/Ester Ratio through Yeast Growth in Beer Fermentation

  2001cited by this paper

• Non-Saccharomyces starter cultures modulate the chemical and sensory profile of chocolates from Brazilian cocoa hybrid mixtures

  2026cites this paper
• Expanding the Horizons of Saccharomyces cerevisiae: Nutrition, Oenology, and Bioethanol Production

  2024cites this paper
• Application of Hanseniaspora vineae to improve white wine quality

  2022cites this paper
• Adaptive Laboratory Evolution of Yeasts for Aroma Compound Production

  2022cites this paper
• Role of Yeasts on the Sensory Component of Wines

  2022cites this paper
• Saccharomyces cerevisiae and its industrial applications

  2020cites this paper
• Modulating Wine Pleasantness Throughout Wine-Yeast Co-Inoculation or Sequential Inoculation

  2020influential citation
• Main Wine Aroma and Flavor Compounds from Yeasts Fermentative Origin

  2020influential citation
• Comparative transcriptional analysis of flavour-biosynthetic genes of a native Saccharomyces cerevisiae strain fermenting in its natural must environment, vs. a commercial strain and correlation of the genes’ activities with the produced flavour compounds

  2019cites this paper
• Evaluation of the Yeast Schizosaccharomyces japonicus for Use in Wine Production

  2018cites this paper
• Oenological Impact of the Hanseniaspora/Kloeckera Yeast Genus on Wines—A Review

  2018cites this paper
• Synthetic genome engineering forging new frontiers for wine yeast

  2017cites this paper
• Conducting Wine Symphonics with the Aid of Yeast Genomics

  2016cites this paper