Engineering Saccharomyces cerevisiae to release 3-Mercaptohexan-1-ol during fermentation through overexpression of an S. cerevisiae Gene, STR3, for improvement of wine aroma.

@article{Holt2011EngineeringSC,
  title={Engineering Saccharomyces cerevisiae to release 3-Mercaptohexan-1-ol during fermentation through overexpression of an S. cerevisiae Gene, STR3, for improvement of wine aroma.},
  author={Sylvester Holt and Antonio G. Cordente and Simon J Williams and Dimitra L Capone and Wanphen Jitjaroen and Ian R. Menz and Chris Bright Curtin and Peter A. V. Anderson},
  journal={Applied and environmental microbiology},
  year={2011},
  volume={77 11},
  pages={3626-32}
}
Sulfur-containing aroma compounds are key contributors to the flavor of a diverse range of foods and beverages. The tropical fruit characters of Vitis vinifera L. cv. Sauvignon blanc wines are attributed to the presence of the aromatic thiols 3-mercaptohexan-1-ol (3MH), 3-mercaptohexan-1-ol-acetate, and 4-mercapto-4-methylpentan-2-one (4MMP). These volatile thiols are found in small amounts in grape juice and are formed from nonvolatile cysteinylated precursors during fermentation. In this… CONTINUE READING
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