The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillates.

@article{Lilly2006TheEO,
  title={The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillates.},
  author={Mariska Lilly and Florian Franz Bauer and Marius G. Lambrechts and Jan H. Swiegers and D. Cozzolino and Isak S Pretorius},
  journal={Yeast},
  year={2006},
  volume={23 9},
  pages={641-59}
}
The fruity odours of wine are largely derived from the synthesis of esters and higher alcohols during yeast fermentation. The ATF1- and ATF2-encoded alcohol acetyltransferases of S. cerevisiae are responsible for the synthesis of ethyl acetate and isoamyl acetate esters, while the EHT1-encoded ethanol hexanoyl transferase is responsible for synthesizing ethyl caproate. However, esters such as these might be degraded by the IAH1-encoded esterase. The objectives of this study were: (a) to… CONTINUE READING

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