(Q37904860)

25 August 2017

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title

Wine flavor and aroma (English)

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25 August 2017

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3

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25 August 2017

Gustav Styger

1

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25 August 2017

Bernard Prior

series ordinal

2

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25 August 2017

publication date

24 July 2011

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Journal of Industrial Microbiology & Biotechnology

25 August 2017

published in

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25 August 2017

volume

38

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25 August 2017

issue

9

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25 August 2017

page(s)

1145-1159

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Global gene expression during short-term ethanol stress in Saccharomyces cerevisiae

25 August 2017

cites work

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Approaches to wine aroma: C1 transfer during the reaction between diacetyl and cysteine

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Flavour formation by amino acid catabolism

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Optimization of a rapid method for studying the cellular location of beta-glucosidase activity in wine yeasts.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Instrumental and sensory approaches for the characterization of compounds responsible for wine aroma

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

The 'buttery' attribute of wine--diacetyl--desirability, spoilage and beyond

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Characterization of murine BCAT genes: Bcat1, a c-Myc target, and its homolog, Bcat2.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Hydrolysis of glycosidically bound flavour compounds from oak wood by Oenococcus oeni.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

The effect of bacterial strain and aging on the secondary volatile metabolites produced during malolactic fermentation of tannat red wine.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Identification of three novel compounds in wine by means of a laboratory-constructed multidimensional gas chromatographic system

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

De novo synthesis of monoterpenes by Saccharomyces cerevisiae wine yeasts

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

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

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Overexpression and characterization of the human mitochondrial and cytosolic branched-chain aminotransferases

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Formation pathways of ethyl esters of branched short-chain fatty acids during wine aging

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

A 13C nuclear magnetic resonance investigation of the metabolism of leucine to isoamyl alcohol in Saccharomyces cerevisiae.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

The catabolism of amino acids to long chain and complex alcohols in Saccharomyces cerevisiae

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Two yeast homologs of ECA39, a target for c-Myc regulation, code for cytosolic and mitochondrial branched-chain amino acid aminotransferases

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Involvement of branched-chain amino acid aminotransferases in the production of fusel alcohols during fermentation in yeast

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Engineering of an oenological Saccharomyces cerevisiae strain with pectinolytic activity and its effect on wine.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Some advances in the knowledge of grape, wine and distillates chemistry as achieved by mass spectrometry

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Yeast interactions and wine flavour

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Wine yeasts for the future

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Over-production of the major exoglucanase of Saccharomyces cerevisiae leads to an increase in the aroma of wine

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

A survey of glycosidase activities of commercial wine strains of Oenococcus oeni

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Evaluation of the key odorants of foods by dilution experiments, aroma models and omission

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Ethanol-induced water stress in yeast

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Environmental factors affecting chemoreceptors: an overview

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

The Ehrlich pathway for fusel alcohol production: a century of research on Saccharomyces cerevisiae metabolism

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Relationship between varietal amino acid profile of grapes and wine aromatic composition. Experiments with model solutions and chemometric study.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Transcriptional induction by aromatic amino acids in Saccharomyces cerevisiae

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Grape phytochemicals: a bouquet of old and new nutraceuticals for human health

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Concurrent phenomena contributing to the formation of the aroma of wine during aging in oak wood: an analytical study

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Mitochondrial and cytosolic branched-chain amino acid transaminases from yeast, homologs of the myc oncogene-regulated Eca39 protein

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

The role of acetaldehyde outside ethanol metabolism in the carcinogenicity of alcoholic beverages: evidence from a large chemical survey

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Identification of MET10-932 and characterization as an allele reducing hydrogen sulfide formation in wine strains of Saccharomyces cerevisiae

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Identification of genes affecting hydrogen sulfide formation in Saccharomyces cerevisiae

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

A review: malolactic fermentation in wine -- beyond deacidification

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Expression of the Aspergillus niger glucose oxidase gene in Saccharomyces cerevisiae and its potential applications in wine production

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Investigation of volatiles evolution during the alcoholic fermentation of grape must using free and immobilized cells with the help of solid phase microextraction (SPME) headspace sampling.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Genetic improvement of thermo-tolerance in wine Saccharomyces cerevisiae strains by a backcross approach

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Monoterpenes in grape juice and wines

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Interactions between yeast lees and wine polyphenols during simulation of wine aging: I. Analysis of remnant polyphenolic compounds in the resulting wines

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

The role of non-Saccharomyces species in releasing glycosidic bound fraction of grape aroma components--a preliminary study.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Analysis of organic sulfur compounds in wine aroma

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Winemaking biochemistry and microbiology: current knowledge and future trends.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Genetic screening of wine-related enzymes in Lactobacillus species isolated from South African wines.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Enhancement of both salivary protein-enological tannin interactions and astringency perception by ethanol

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Color of scents: chromatic stimuli modulate odor responses in the human brain.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Microbial formation of esters

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Role of lees in wine production: A review

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Methionine catabolism in Saccharomyces cerevisiae

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Wine flavor: chemistry in a glass

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Characteristics of wines made by Saccharomyces mutants which produce a polygalacturonase under wine-making conditions

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Acetate ester formation in wine by mixed cultures in laboratory fermentations

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Parameters affecting ethyl ester production by Saccharomyces cerevisiae during fermentation.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Determination of Rotundone, the Pepper Aroma Impact Compound, in Grapes and Wine

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Interspecies hybridization and recombination in Saccharomyces wine yeasts

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

The influence of yeast on the aroma of Sauvignon Blanc wine

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Expression levels of the yeast alcohol acetyltransferase genes ATF1, Lg-ATF1, and ATF2 control the formation of a broad range of volatile esters.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Physiological characterization of the ARO10-dependent, broad-substrate-specificity 2-oxo acid decarboxylase activity of Saccharomyces cerevisiae.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Identification and characterization of phenylpyruvate decarboxylase genes in Saccharomyces cerevisiae

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

From wine to pepper: rotundone, an obscure sesquiterpene, is a potent spicy aroma compound.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Pyruvate decarboxylase encoded by the PDC1 gene contributes, at least partially, to the decarboxylation of alpha-ketoisocaproate for isoamyl alcohol formation in Saccharomyces cerevisiae

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Genetic and physiological analysis of branched-chain alcohols and isoamyl acetate production in Saccharomyces cerevisiae

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Analysis of wine primary aroma compounds by stir bar sorptive extraction.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Evaluation of an aroma similar to that of sparkling wine: Sensory and gas chromatography analyses of fermented grape musts

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Impact of ethanol on the perception of wine odorant mixtures

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Effect of storage on the phenolic content, volatile composition and colour of white wines from the varieties Zalema and Colombard

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Genetically different wine yeasts isolated from Austrian vine-growing regions influence wine aroma differently and contain putative hybrids betweenSaccharomyces cerevisiaeandSaccharomyces kudriavzevii

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Use of a PGU1 recombinant Saccharomyces cerevisiae strain in oenological fermentations

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Effect of the addition of different quantities of amino acids to nitrogen-deficient must on the formation of esters, alcohols, and acids during wine alcoholic fermentation

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

The nature of the nitrogen source added to nitrogen depleted vinifications conducted by a Saccharomyces cerevisiae strain in synthetic must affects gene expression and the levels of several volatile compounds

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

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

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

The wine yeast strain-dependent expression of genes implicated in sulfide production in response to nitrogen availability.

21 January 2018

2 references

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

21 January 2018

12 December 2020

Analytical characterization of the aroma of Tinta Negra Mole red wine: Identification of the main odorants compounds

1 reference

https://api.crossref.org/works/10.1007%2FS10295-011-1018-4

Impact of fermentation rate changes on potential hydrogen sulfide concentrations in wine

21 January 2018

1 reference

12 December 2020

Basic anatomy and physiology of olfaction and taste

1 reference

12 December 2020

Approaches to wine aroma: release of aroma compounds from reactions between cysteine and carbonyl compounds in wine

1 reference

12 December 2020

Structural and ultrastructural changes in yeast cells during autolysis in a model wine system and in sparkling wines

1 reference

12 December 2020

Effect of beta-glycosidase activity of Oenococcus oeni on the glycosylated flavor precursors of Tannat wine during malolactic fermentation

1 reference

12 December 2020

Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii

1 reference

12 December 2020

Adaptation of yeast cell membranes to ethanol

1 reference

12 December 2020

Breeding strategies for combining fermentative qualities and reducing off-flavor production in a wine yeast model

1 reference

12 December 2020

Release of lipids during yeast autolysis in a model wine system

1 reference

12 December 2020

A study of branched-chain amino acid aminotransferase and isolation of mutations affecting the catabolism of branched-chain amino acids in Saccharomyces cerevisiae

1 reference

12 December 2020

Definitive Evidence for the Actual Contribution of Yeast in the Transformation of Neutral Precursors of Grape Aromas

1 reference

12 December 2020

Multidimensional chromatographic approach applied to the identification of novel aroma compounds in wine. Identification of ethyl cyclohexanoate, ethyl 2-hydroxy-3-methylbutyrate and ethyl 2-hydroxy-4-methylpentanoate

1 reference

12 December 2020

Pyruvate decarboxylase catalyzes decarboxylation of branched-chain 2-oxo acids but is not essential for fusel alcohol production by Saccharomyces cerevisiae

1 reference

12 December 2020

Hydrolysis of wine aroma precursors during malolactic fermentation with four commercial starter cultures of Oenococcus oeni

1 reference

12 December 2020

Yeast influence on volatile composition of wines

1 reference

12 December 2020

Genetic taste markers and food preferences.

1 reference

12 December 2020

Saccharomyces cerevisiae cell fatty acid composition and release during fermentation without aeration and in absence of exogenous lipids

1 reference

12 December 2020

Origin and Production of Acetoin during Wine Yeast Fermentation.

1 reference

12 December 2020

Beta-glucosidase activity in a Saccharomyces cerevisiae wine strain

1 reference

12 December 2020

Vanillin production from simple phenols by wine-associated lactic acid bacteria

1 reference

12 December 2020

Analysis of low-volatility organic sulphur compounds in wines by solid-phase microextraction and gas chromatography

1 reference

12 December 2020

Mammalian branched-chain aminotransferases

1 reference

12 December 2020

Construction of a recombinant wine yeast strain expressing beta-(1,4)-endoglucanase and its use in microvinification processes

1 reference

12 December 2020

Improvement of a Wine Saccharomyces cerevisiae Strain by a Breeding Program.

1 reference

12 December 2020

Release and formation of varietal aroma compounds during alcoholic fermentation from nonfloral grape odorless flavor precursors fractions

1 reference

12 December 2020

Modulation of volatile sulfur compounds by wine yeast.

1 reference

12 December 2020

Physicochemical model to interpret the kinetics of aroma extraction during wine aging in wood. Model limitations suggest the necessary existence of biochemical processes

1 reference

12 December 2020

Influence of the yeast strain on the changes of the amino acids, peptides and proteins during sparkling wine production by the traditional method

1 reference

12 December 2020

Fractionation of glycoside precursors of aroma in grapes and wine

1 reference

12 December 2020

Characterization of the nitrogen compounds released during yeast autolysis in a model wine system

1 reference

12 December 2020

Contribution to the knowledge of malolactic fermentation influence on wine aroma

1 reference

12 December 2020

Saccharomyces cerevisiae mannoproteins that protect wine from protein haze: their release during fermentation and lees contact and a proposal for their mechanism of action

1 reference

12 December 2020

Leucine aminotransferase. II. Purification and characterization.

1 reference

12 December 2020

Branched-chain-amino-acid transaminases of yeast Saccharomyces cerevisiae

1 reference

12 December 2020

Growth of the salt-tolerant yeast Zygosaccharomyces rouxii in microtiter plates: effects of NaCl, pH and temperature on growth and fusel alcohol production from branched-chain amino acids.

1 reference

12 December 2020

10.1007/S10295-011-1018-4

Identifiers

DOI

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25 August 2017

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