6533b820fe1ef96bd127a698
RESEARCH PRODUCT
Construction of a genetically modified wine yeast strain expressing the Aspergillus aculeatus rhaA gene, encoding an -L-Rhamnosidase of enological interest
Leo H. De GraaffMargarita OrejasJaap VisserPaloma ManzanaresDaniel RamónDaniel RamónJosé-vicente Gilsubject
AFSG Stafafdelingen (WUATV)Glycoside HydrolasespurificationAcyclic MonoterpenesMonoterpenepurifying glycosidasesWineSaccharomyces cerevisiaeMicrobiologyApplied Microbiology and Biotechnologychemistry.chemical_compoundLinalooll-rhamnopyranosidaseMicrobiologieVitisFood scienceFlavorVLAGAlpha-L-rhamnosidasel-arabinofuranosidaseWineEcologybiologybeta-GlucosidaseAspergillus aculeatusbeta-d-glucopyranosidasefood and beveragesbiology.organism_classificationAFSG Staff Departments (WUATV)Yeast in winemakingAspergillusBiochemistrychemistryaromaFermentationMonoterpenesFood Microbiologymicrovinification processessaccharomyces-cerevisiaeGenetic EngineeringnigerGeraniolFood ScienceBiotechnologygrape juicedescription
Monoterpenes such as geraniol, linalool, and -terpineol present in grapes determine the varietal flavor properties of young quality wines made from Muscat varieties (for reviews, see references 19 and 21). Geraniol and linalool are considered to be the most important of the monoterpene alcohols, as they are present in greater concentrations and have lower flavor thresholds than other major wine monoterpenes. In particular, linalool is thought to be responsible for the grapelike aroma of wines produced from the Muscat variety. A large proportion of
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2003-01-01 |