Engineering volatile thiol formation in yeast.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of applied microbiology"
DOI: 10.1093/jambio/lxac078
Abstract: AIMS Volatile thiols are very potent aroma molecules which contribute to the aroma of many beverages. The characteristic thiols of certain wine varieties like Sauvignon Blanc are partly released during the yeast-based fermentation from plant-synthesized… read more here.
Keywords: formation yeast; engineering volatile; volatile thiol; thiol formation ... See more keywords