about
Progress in metabolic engineering of Saccharomyces cerevisiaeFermenting knowledge: the history of winemaking, science and yeast research.Wine yeast typing by MALDI-TOF MS.Assessment of volatile and non-volatile compounds in durian wines fermented with four commercial non-Saccharomyces yeasts.The winemaker's bug: From ancient wisdom to opening new vistas with frontier yeast science.Geographic delineations of yeast communities and populations associated with vines and wines in New Zealand.Vine nitrogen status and volatile thiols and their precursors from plot to transcriptome level.Association between Grape Yeast Communities and the Vineyard Ecosystems.Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement.Flavour-active wine yeasts.Unraveling the Enzymatic Basis of Wine "Flavorome": A Phylo-Functional Study of Wine Related Yeast Species.The yeast hypoxic responses, resources for new biotechnological opportunities.Production of Volatile and Sulfur Compounds by 10 Saccharomyces cerevisiae Strains Inoculated in Trebbiano Must.Synthetic genome engineering forging new frontiers for wine yeast.Unravelling glutathione conjugate catabolism in Saccharomyces cerevisiae: the role of glutathione/dipeptide transporters and vacuolar function in the release of volatile sulfur compounds 3-mercaptohexan-1-ol and 4-mercapto-4-methylpentan-2-one.The yeast TUM1 affects production of hydrogen sulfide from cysteine treatment during fermentation.Effects of discrete bioactive microbial volatiles on plants and fungi.Effects of rehydration nutrients on H2S metabolism and formation of volatile sulfur compounds by the wine yeast VL3.Stuck at work? Quantitative proteomics of environmental wine yeast strains reveals the natural mechanism of overcoming stuck fermentation.Divergence in wine characteristics produced by wild and domesticated strains of Saccharomyces cerevisiae.Identification of new Saccharomyces cerevisiae variants of the MET2 and SKP2 genes controlling the sulfur assimilation pathway and the production of undesirable sulfur compounds during alcoholic fermentation.Improved cider fermentation performance and quality with newly generated Saccharomyces cerevisiae × Saccharomyces eubayanus hybrids.Enhancement of volatile thiol release of Saccharomyces cerevisiae strains using molecular breeding.Hydrogen sulfide formation as well as ethanol production in different media by cysND- and/or cysIJ-inactivated mutant strains of Zymomonas mobilis ZM4.Cloning and characterisation of a cystathionine β/γ-lyase from two Oenococcus oeni oenological strains.Lipids modulate acetic acid and thiol final concentrations in wine during fermentation by Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybridsNovel yeast strains as tools for adjusting the flavor of fermented beverages to market specifications
P2860
Q28757069-16ED503B-D278-438E-8274-1B9114B73BDAQ34394868-63CE25DB-7C42-4D74-9AF6-D200474345C0Q35116775-FD8E4A53-02A5-4DBD-91EF-341BFD5F33F8Q35628304-179AD502-AB6F-477C-BFCE-7F541E527A1BQ36019295-9BFA3EA7-F657-464E-ADF3-63AB4018ADADQ36047406-909A2047-119E-4964-8853-42FFE1BD716BQ36096948-6F3BABAA-855B-4E8F-88F9-F3B59D26ACDBQ36248865-C49AC6E0-C616-4458-AA45-4E463F097190Q36260794-3EC30A19-69E2-4E13-9637-48E484CCB21CQ36303840-3A147DBA-1F6B-4051-92CC-A6F2BC44B844Q36480159-3BF9FA67-E164-4CCC-80EB-4C799F187AD1Q38046096-EAAE9B62-664A-473E-8396-D60685F951C2Q38769140-07A4DA66-ECFC-4355-BFE1-D1DDCC552246Q38830330-53EA59E7-8CEC-4145-8FF8-48B9DCE1CCDEQ38953244-3EDF2102-132D-491A-940A-3A31816AC564Q39083960-2CD9B37D-FA48-4E42-9956-D67706A759C7Q39393757-1DDD03F6-0804-4B42-A8DD-0FB2B69A70E4Q39459610-E7FE3C68-9C85-4CA9-8C3F-4FB27D28FC73Q40111474-97755521-8CA3-4587-BB9A-F9384FCCFC38Q40560233-AA03B837-7B36-4607-9816-11B298439F32Q40703476-005F2E8F-FF68-4100-ACD0-EF94DB87499EQ41022484-504CBEEF-8FFC-4C70-8E9D-4647F2F90EDFQ46500646-8C6F384A-8343-486A-B292-8D617E4F3949Q54286633-54ED192C-C8F2-4653-94DB-03959DE82CCFQ54378168-CE1027D3-F227-4508-A369-021B81976BB0Q58790755-E81DDC12-111A-408D-84BA-074181F1A91BQ59280533-33B8785B-F80A-417C-87FD-14D30F84B359
P2860
description
2007 nî lūn-bûn
@nan
2007年の論文
@ja
2007年論文
@yue
2007年論文
@zh-hant
2007年論文
@zh-hk
2007年論文
@zh-mo
2007年論文
@zh-tw
2007年论文
@wuu
2007年论文
@zh
2007年论文
@zh-cn
name
Modulation of volatile sulfur compounds by wine yeast.
@ast
Modulation of volatile sulfur compounds by wine yeast.
@en
type
label
Modulation of volatile sulfur compounds by wine yeast.
@ast
Modulation of volatile sulfur compounds by wine yeast.
@en
prefLabel
Modulation of volatile sulfur compounds by wine yeast.
@ast
Modulation of volatile sulfur compounds by wine yeast.
@en
P1476
Modulation of volatile sulfur compounds by wine yeast
@en
P2093
Pretorius IS
Swiegers JH
P2860
P2888
P304
P356
10.1007/S00253-006-0828-1
P407
P577
2007-01-30T00:00:00Z