Ontology highlight
ABSTRACT:
SUBMITTER: Cordente AG
PROVIDER: S-EPMC8400268 | biostudies-literature | 2021 Aug
REPOSITORIES: biostudies-literature
Cordente Antonio G AG Espinase Nandorfy Damian D Solomon Mark M Schulkin Alex A Kolouchova Radka R Francis Ian Leigh IL Schmidt Simon A SA
Molecules (Basel, Switzerland) 20210817 16
The higher alcohols 2-phenylethanol, tryptophol, and tyrosol are a group of yeast-derived compounds that have been shown to affect the aroma and flavour of fermented beverages. Five variants of the industrial wine strain AWRI796, previously isolated due to their elevated production of the 'rose-like aroma' compound 2-phenylethanol, were characterised during pilot-scale fermentation of a Chardonnay juice. We show that these variants not only increase the concentration of 2-phenylethanol but also ...[more]