Yeast genes involved in sulfur and nitrogen metabolism affect the production of volatile thiols from Sauvignon Blanc musts

Identifying the Chemical Composition Related to the Distinct Aroma Characteristics of New Zealand Sauvignon blanc Wines

(2011) F. Benkwitz et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Engineering Saccharomyces cerevisiae To Release 3-Mercaptohexan-1-ol during Fermentation through Overexpression of an S. cerevisiae Gene,STR3, for Improvement of Wine Aroma

(2011) Sylvester Holt et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Effects of nitrogen catabolite repression and di-ammonium phosphate addition during wine fermentation by a commercial strain of S. cerevisiae

(2011) Nathan K. Deed et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Varietal Thiols in Wine: Discovery, Analysis and Applications

(2011) Aurélie Roland et al.   CHEMICAL REVIEWS

S-Cysteinylated and S-glutathionylated thiol precursors in grapes. A review

(2011) Almudena Peña-Gallego et al.   FOOD CHEMISTRY

The yeast IRC7 gene encodes a β-lyase responsible for production of the varietal thiol 4-mercapto-4-methylpentan-2-one in wine

(2011) Miguel Roncoroni et al.   FOOD MICROBIOLOGY

A comprehensive review on Sauvignon blanc aroma with a focus on certain positive volatile thiols

(2011) Carien Coetzee et al.   FOOD RESEARCH INTERNATIONAL

Effects of Transporting and Processing Sauvignon blanc Grapes on 3-Mercaptohexan-1-ol Precursor Concentrations

(2011) Dimitra L. Capone et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of Grape-Harvesting Steps on Varietal Thiol Aromas in Sauvignon blanc Wines

(2011) Thomas Allen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Whole-Genome Comparison Reveals Novel Genetic Elements That Characterize the Genome of Industrial Strains of Saccharomyces cerevisiae

(2011) Anthony R. Borneman et al.   PLoS Genetics

Effects of rehydration nutrients on H2S metabolism and formation of volatile sulfur compounds by the wine yeast VL3

(2011) Gal Winter et al.   AMB Express

Identification and quantification by LC–MS/MS of a new precursor of 3-mercaptohexan-1-ol (3MH) using stable isotope dilution assay: Elements for understanding the 3MH production in wine

(2010) Aurélie Roland et al.   FOOD CHEMISTRY

Influence of Juice Pressing Conditions on Polyphenols, Antioxidants, and Varietal Aroma of Sauvignon blanc Microferments

(2010) Parimal Patel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evolution ofS-Cysteinylated andS-Glutathionylated Thiol Precursors during Oxidation of Melon B. and Sauvignon blanc Musts

(2010) Aurélie Roland et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Synthesis of Wine Thiol Conjugates and Labeled Analogues: Fermentation of the Glutathione Conjugate of 3-Mercaptohexan-1-ol Yields the Corresponding Cysteine Conjugate and Free Thiol

(2010) Paris A. Grant-Preece et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ime1 and Ime2 Are Required for Pseudohyphal Growth of Saccharomyces cerevisiae on Nonfermentable Carbon Sources

(2010) N. Strudwick et al.   MOLECULAR AND CELLULAR BIOLOGY

Optimized fermentation of grape juice by laboratory strains ofSaccharomyces cerevisiae

(2009) Michael J. Harsch et al.   FEMS YEAST RESEARCH

First Identification of 4-S-Glutathionyl-4-methylpentan-2-one, a Potential Precursor of 4-Mercapto-4-methylpentan-2-one, in Sauvignon Blanc Juice

(2009) Bruno Fedrizzi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comprehensive polymorphism survey elucidates population structure of Saccharomyces cerevisiae

(2009) Joseph Schacherer et al.   NATURE

Population genomics of domestic and wild yeasts

(2009) Gianni Liti et al.   NATURE

Identification of Genes Affecting Hydrogen Sulfide Formation in Saccharomyces cerevisiae

(2008) A. L. Linderholm et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Co-fermentation withPichia kluyveriincreases varietal thiol concentrations in Sauvignon Blanc

(2008) N. ANFANG et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Transcriptional regulation of Saccharomyces cerevisiae CYS3 encoding cystathionine γ-lyase

(2008) Hiroyuki Hiraishi et al.   CURRENT GENETICS

Nitrogen catabolite repression modulates the production of aromatic thiols characteristic of Sauvignon Blanc at the level of precursor transport

(2008) Maeva Subileau et al.   FEMS YEAST RESEARCH

Nitrogen catabolic repression controls the release of volatile thiols bySaccharomyces cerevisiaeduring wine fermentation

(2008) Cécile Thibon et al.   FEMS YEAST RESEARCH

New Insights on 3-Mercaptohexanol (3MH) Biogenesis in Sauvignon Blanc Wines: Cys-3MH and (E)-Hexen-2-al Are Not the Major Precursors

(2008) Maeva Subileau et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY