Integrating transcriptomics and metabolomics for the analysis of the aroma profiles of Saccharomyces cerevisiae strains from diverse origins

BACKGROUND: During must fermentation thousands of volatile aroma compounds are formed, with higher alcohols, acetate esters and ethyl esters being the main aromatic compounds contributing to floral and fruity aromas. The action of yeast, in particular Saccharomyces cerevisiae, on the must components...

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Detalles Bibliográficos
Autores principales: Mendes, Inês, Sanchez, Isabelle, Franco-Duarte, Ricardo, Camarasa, Carole, Schuller, Dorit, Dequin, Sylvie, Sousa, Maria João
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2017
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5465573/
https://www.ncbi.nlm.nih.gov/pubmed/28595605
http://dx.doi.org/10.1186/s12864-017-3816-1

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5465573/
https://www.ncbi.nlm.nih.gov/pubmed/28595605
http://dx.doi.org/10.1186/s12864-017-3816-1

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