Cargando…

Synthesis of Aroma Compounds as a Function of Different Nitrogen Sources in Fermentations Using Non-Saccharomyces Wine Yeasts

Non-Saccharomyces yeasts are prevalent at the onset of grape must fermentations and can have a significant influence on the final wine product. In contrast to Saccharomyces cerevisiae, the biosynthetic pathways leading to aroma compound formation in these non-conventional yeasts, in particular those...

Descripción completa

Detalles Bibliográficos
Autores principales:	Badura, Jennifer, Medić, Marko, van Wyk, Niël, Krause, Birgit, Semmler, Heike, Brezina, Silvia, Pretorius, Isak S., Rauhut, Doris, von Wallbrunn, Christian
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9861872/ https://www.ncbi.nlm.nih.gov/pubmed/36677305 http://dx.doi.org/10.3390/microorganisms11010014

Ejemplares similares

The Influence of Pichia kluyveri Addition on the Aroma Profile of a Kombucha Tea Fermentation
por: van Wyk, Niël, et al.
Publicado: (2023)

Development of Genetic Modification Tools for Hanseniaspora uvarum
por: Badura, Jennifer, et al.
Publicado: (2021)

The Impact of Chitosan on the Chemical Composition of Wines Fermented with Schizosaccharomyces pombe and Saccharomyces cerevisiae
por: Scansani, Stefano, et al.
Publicado: (2020)

Effect of Isomixing on Grape Must Fermentations of ATF1–Overexpressing Wine Yeast Strains
por: van Wyk, Niël, et al.
Publicado: (2020)

Co-Fermentations of Kveik with Non-Conventional Yeasts for Targeted Aroma Modulation
por: Dippel, Kevin, et al.
Publicado: (2022)

The impact of hybrid yeasts on the aroma profile of cool climate Riesling wines
por: Kanter, Jean-Philippe, et al.
Publicado: (2019)

Wine Storage at Cellar vs. Room Conditions: Changes in the Aroma Composition of Riesling Wine
por: Tarasov, Andrii, et al.
Publicado: (2021)

Effect of Unsaturated Fatty Acids on Intra-Metabolites and Aroma Compounds of Saccharomyces cerevisiae in Wine Fermentation
por: Liu, Peitong, et al.
Publicado: (2021)

The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines
por: Denat, Marie, et al.
Publicado: (2021)

Effects of Bunch Rot (Botrytis cinerea) and Powdery Mildew (Erysiphe necator) Fungal Diseases on Wine Aroma
por: Lopez Pinar, Angela, et al.
Publicado: (2017)

Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts
por: Tofalo, Rosanna, et al.
Publicado: (2016)

Comparing the Effects of Different Unsaturated Fatty Acids on Fermentation Performance of Saccharomyces cerevisiae and Aroma Compounds during Red Wine Fermentation
por: Liu, Pei-Tong, et al.
Publicado: (2019)

Use of Non-Saccharomyces Yeast Co-Fermentation with Saccharomyces cerevisiae to Improve the Polyphenol and Volatile Aroma Compound Contents in Nanfeng Tangerine Wines
por: Xu, Ahui, et al.
Publicado: (2022)

Modulating Fermentative, Varietal and Aging Aromas of Wine Using non-Saccharomyces Yeasts in a Sequential Inoculation Approach
por: Oliveira, Inês, et al.
Publicado: (2019)

The Timing of Nitrogen Addition Impacts Yeast Genes Expression and the Production of Aroma Compounds During Wine Fermentation
por: Godillot, Joséphine, et al.
Publicado: (2022)

Mixed Cultures of Saccharomyces kudravzevii and S. cerevisiae Modify the Fermentation Process and Improve the Aroma Profile of Semi-Sweet White Wines
por: Błaszczyk, Urszula, et al.
Publicado: (2022)

Effect of Hanseniaspora uvarum–Saccharomyces cerevisiae Mixed Fermentation on Aroma Characteristics of Rosa roxburghii Tratt, Blueberry, and Plum Wines
por: Huang, Mingzheng, et al.
Publicado: (2022)

Disentangling the genetic bases of Saccharomyces cerevisiae nitrogen consumption and adaptation to low nitrogen environments in wine fermentation
por: Kessi-Pérez, Eduardo I., et al.
Publicado: (2020)

The growth and metabolome of Saccharomyces uvarum in wine fermentations are strongly influenced by the route of nitrogen assimilation
por: Coral-Medina, Angela, et al.
Publicado: (2022)

The Important Contribution of Non-Saccharomyces Yeasts to the Aroma Complexity of Wine: A Review
por: Borren, Elliot, et al.
Publicado: (2020)

Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds
por: Tufariello, Maria, et al.
Publicado: (2021)

Solving yeast jigsaw puzzles over a glass of wine: Synthetic genome engineering pioneers new possibilities for wine yeast research
por: Pretorius, Isak S
Publicado: (2017)

Heterologous production of raspberry ketone in the wine yeast Saccharomyces cerevisiae via pathway engineering and synthetic enzyme fusion
por: Lee, Danna, et al.
Publicado: (2016)

Adaptability of the Saccharomyces cerevisiae yeasts to wine fermentation conditions relies on their strong ability to consume nitrogen
por: Brice, Claire, et al.
Publicado: (2018)

Adjustment of impact phenolic compounds, antioxidant activity and aroma profile in Cabernet Sauvignon wine by mixed fermentation of Pichia kudriavzevii and Saccharomyces cerevisiae
por: Liu, Wenhan, et al.
Publicado: (2023)

Effects of Saccharomyces cerevisiae in association with Torulaspora delbrueckii on the aroma and amino acids in longan wines
por: Sanoppa, Kanokchan, et al.
Publicado: (2019)

Influence of Cold Pre-Fermentation Maceration on the Volatilomic Pattern and Aroma of White Wines
por: Alti-Palacios, Laura, et al.
Publicado: (2023)

Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile
por: Carpena, Maria, et al.
Publicado: (2020)

Evaluation of Four Indigenous Non-Saccharomyces Yeasts Isolated from the Shangri-La Wine Region (China) for Their Fermentation Performances and Aroma Compositions in Synthetic Grape Juice Fermentation
por: Zhao, Yue, et al.
Publicado: (2022)

Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile
por: Gobert, Antoine, et al.
Publicado: (2017)

Use of Torulaspora delbrueckii Co-fermentation With Two Saccharomyces cerevisiae Strains With Different Aromatic Characteristic to Improve the Diversity of Red Wine Aroma Profile
por: Zhang, Bo-Qin, et al.
Publicado: (2018)

Meta-Analysis of the Core Aroma Components of Grape and Wine Aroma
por: Ilc, Tina, et al.
Publicado: (2016)

Impact of the Timing and Temperature of Malolactic Fermentation on the Aroma Composition and Mouthfeel Properties of Chardonnay Wine
por: Sereni, Anthony, et al.
Publicado: (2020)

Effects of a Small Increase in Carbon Dioxide Pressure during Fermentation on Wine Aroma
por: Guerrini, Lorenzo, et al.
Publicado: (2020)

Isotopic Tracers Unveil Distinct Fates for Nitrogen Sources during Wine Fermentation with Two Non-Saccharomyces Strains
por: Su, Ying, et al.
Publicado: (2020)

Key role of lipid management in nitrogen and aroma metabolism in an evolved wine yeast strain
por: Rollero, Stéphanie, et al.
Publicado: (2016)

Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines
por: Petronilho, Sílvia, et al.
Publicado: (2020)

Flavour-active wine yeasts
por: Cordente, Antonio G., et al.
Publicado: (2012)

The genetic basis of grape and wine aroma
por: Lin, Jerry, et al.
Publicado: (2019)

Diversity of Volatile Aroma Compound Composition Produced by Non-Saccharomyces Yeasts in the Early Phase of Grape Must Fermentation
por: Delač Salopek, Doris, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_i3o4slcqqn7t44790amlfijv4a