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

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

Abstract 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 co...

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Bibliographic Details
Main Authors: Inês Mendes, Isabelle Sanchez, Ricardo Franco-Duarte, Carole Camarasa, Dorit Schuller, Sylvie Dequin, Maria João Sousa
Format: Article
Language:English
Published: BMC 2017-06-01
Series:BMC Genomics
Subjects:
Saccharomyces cerevisiae
Wine yeast
Transcriptome
Wine flavour
Fermentation
Metabolism
Online Access:http://link.springer.com/article/10.1186/s12864-017-3816-1

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http://link.springer.com/article/10.1186/s12864-017-3816-1

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