Transcriptional Comparison Investigating the Influence of the Addition of Unsaturated Fatty Acids on Aroma Compounds During Alcoholic Fermentation

The levels of unsaturated fatty acids (UFAs) in grape must significantly influence yeast metabolism and the production of aroma compounds. In this work, cDNA microarray technology was applied to analyze the transcriptional discrepancies of wine yeast (commercial wine yeast Lalvin EC1118) fermenting...

Descripción completa

Detalles Bibliográficos
Autores principales: Yan, Guo-Liang, Duan, Liang-Liang, Liu, Pei-Tong, Duan, Chang-Qing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2019
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6538801/
https://www.ncbi.nlm.nih.gov/pubmed/31178837
http://dx.doi.org/10.3389/fmicb.2019.01115

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6538801/
https://www.ncbi.nlm.nih.gov/pubmed/31178837
http://dx.doi.org/10.3389/fmicb.2019.01115

Ejemplares similares