Functional genomic analysis of sulfur and flavour-related yeast metabolism in wine fermentation with and without fining agents pectin and carrageenan
作者： Victoria Lyons
DOI:
关键词:
摘要:
uws.edu.au参考文章(167)
R. R. Watson, M. Aceto, V. R. Preedy, Metals in wine. Reviews in food and nutrition toxicity. Volume 1. pp. 169- 203 ,(2003)
Weidong Duan, Felicity A. Roddick, Vincent J. Higgins, Peter J. Rogers, A Parallel Analysis of H2S and SO2 Formation by Brewing Yeast in Response to Sulfur-Containing Amino Acids and Ammonium Ions Journal of The American Society of Brewing Chemists. ,vol. 62, pp. 35- 41 ,(2004) , 10.1094/ASBCJ-62-0035
Maurizio Ugliano, Enzymes in Winemaking Springer, New York, NY. pp. 103- 126 ,(2009) , 10.1007/978-0-387-74118-5_6
Ute E. B. Donalies, Ulf Stahl, Increasing sulphite formation in Saccharomyces cerevisiae by overexpression of MET14 and SSU1. Yeast. ,vol. 19, pp. 475- 484 ,(2002) , 10.1002/YEA.849
Pratik Jaluria, Konstantinos Konstantopoulos, Michael Betenbaugh, Joseph Shiloach, A perspective on microarrays: current applications, pitfalls, and potential uses. Microbial Cell Factories. ,vol. 6, pp. 4- 4 ,(2007) , 10.1186/1475-2859-6-4
Vicki Pandey, Robert C. Nutter, Ellen Prediger, Applied Biosystems SOLiD™ System: Ligation‐Based Sequencing Wiley‐VCH Verlag GmbH & Co. KGaA. pp. 29- 42 ,(2008) , 10.1002/9783527625130.CH3
Milena Lambri, Roberta Dordoni, Angela Silva, Dante M. De Faveri, Comparing the impact of bentonite addition for both must clarification and wine fining on the chemical profile of wine from Chambave Muscat grapes International Journal of Food Science and Technology. ,vol. 47, pp. 1- 12 ,(2012) , 10.1111/J.1365-2621.2011.02800.X
A. Rapp, G. Versini, Influence of nitrogen compounds in grapes on aroma compounds of wines Developments in food science. ,vol. 37, pp. 1659- 1694 ,(1995) , 10.1016/S0167-4501(06)80257-8
Tim H. Dodd, Steve Morse, The Impact of Media Stories Concerning Health Issues on Food Product Sales Journal of Consumer Marketing. ,vol. 11, pp. 17- 24 ,(1994) , 10.1108/07363769410058894
P.-R. Lee, B. Yu, P. Curran, S.-Q. Liu, Impact of Amino Acid Addition on Aroma Compounds in Papaya Wine Fermented with Williopsis mrakii South African Journal of Enology and Viticulture. ,vol. 32, pp. 220- 228 ,(2016) , 10.21548/32-2-1382