Nitrogenous Compound Utilization and Production of Volatile Organic Compounds among Commercial Wine Yeasts Highlight Strain-Specific Metabolic Diversity

Nitrogenous Compound Utilization and Production of Volatile Organic Compounds among Commercial Wine Yeasts Highlight Strain-Specific Metabolic Diversity

ABSTRACT Genetic background and environmental conditions affect the production of sensory impact compounds by Saccharomyces cerevisiae. The relative importance of the strain-specific metabolic capabilities for the production of volatile organic compounds (VOCs) remains unclear. We investigated which...

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Bibliographic Details
Main Authors: William T. Scott, Oscar van Mastrigt, David E. Block, Richard A. Notebaart, Eddy J. Smid
Format: Article
Language:English
Published: American Society for Microbiology 2021-09-01
Series:Microbiology Spectrum
Subjects:
volatile organic compounds
HS-SPME/GC-MS
Saccharomyces cerevisiae
fermentation
wine
metabolic modeling
Online Access:https://journals.asm.org/doi/10.1128/Spectrum.00485-21

Internet

https://journals.asm.org/doi/10.1128/Spectrum.00485-21

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