Decreased production of higher alcohols by Saccharomyces cerevisiae for Chinese rice wine fermentation by deletion of Bat aminotransferases

Yeast: the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast

(2014) Eduardo J. Pires et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Decreased ethyl carbamate generation during Chinese rice wine fermentation by disruption of CAR1 in an industrial yeast strain

(2014) Dianhui Wu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Differentiation of Chinese rice wines from different wineries based on mineral elemental fingerprinting

(2013) Fei Shen et al.   FOOD CHEMISTRY

Modelling and optimisation of enzymatic extrusion pretreatment of broken rice for rice wine manufacture

(2013) Hongyan Li et al.   FOOD CHEMISTRY

Aroma Characterization of Chinese Rice Wine by Gas Chromatography–Olfactometry, Chemical Quantitative Analysis, and Aroma Reconstitution

(2013) Shuang Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characteristics of traditional Chinese shanlan wine fermentation

(2013) Dongsheng Yang et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

A complete mass-spectrometric map of the yeast proteome applied to quantitative trait analysis

(2013) Paola Picotti et al.   NATURE

Effects of overexpression of the alcohol acetyltransferase-encoding geneATF1and disruption of the esterase-encoding geneIAH1on the flavour profiles of Chinese yellow rice wine

(2012) Jian-Wei Zhang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The Influence of Yeast Strains on the Volatile Flavour Compounds of Chinese Rice Wine

(2012) Shuang Chen et al.   JOURNAL OF THE INSTITUTE OF BREWING

Identifying genes that impact on aroma profiles produced by Saccharomyces cerevisiae and the production of higher alcohols

(2011) Gustav Styger et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Function and regulation of yeast genes involved in higher alcohol and ester metabolism during beverage fermentation

(2011) S. Procopio et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Wine flavor and aroma

(2011) Gustav Styger et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Branched-Chain Amino Acid Supplementation Promotes Survival and Supports Cardiac and Skeletal Muscle Mitochondrial Biogenesis in Middle-Aged Mice

(2010) Giuseppe D'Antona et al.   Cell Metabolism

Genetics of Yeast Impacting Wine Quality

(2010) Linda F. Bisson et al.   Annual Review of Food Science and Technology

The Ehrlich Pathway for Fusel Alcohol Production: a Century of Research on Saccharomyces cerevisiae Metabolism

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

The influence of yeast on the aroma of Sauvignon Blanc wine

(2008) Jan H. Swiegers et al.   FOOD MICROBIOLOGY

Non-fermentative pathways for synthesis of branched-chain higher alcohols as biofuels

(2008) Shota Atsumi et al.   NATURE