Functional divergence in the proteins encoded by ARO80 from S. uvarum, S. kudriavzevii and S. cerevisiae explain differences in the aroma production during wine fermentation

Phenylethanol (PE) and phenylethyl acetate (PEA) are commonly desired compounds in wine because of their rose‐like aroma. The yeast S. cerevisiae produces the PE either through de novo biosynthesis by shikimate pathway followed by the Ehrlich pathway or the direct phenylalanine catabolism via Ehrlic...

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Detalles Bibliográficos
Autores principales: Tapia, Sebastián M., Pérez‐Torrado, Roberto, Adam, Ana Cristina, Macías, Laura G., Barrio, Eladio, Querol, Amparo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Research Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9328738/
https://www.ncbi.nlm.nih.gov/pubmed/35536034
http://dx.doi.org/10.1111/1751-7915.14071

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9328738/
https://www.ncbi.nlm.nih.gov/pubmed/35536034
http://dx.doi.org/10.1111/1751-7915.14071

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