Functional divergence in the proteins encoded by ARO80 from S. uvarum, S. kudriavzevii and S. cerevisiae explain differences in the aroma production during wine fermentation
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DOI: 10.1111/1751-7915.14071
Abstract: Phenylethanol (PE) and phenylethyl acetate (PEA) are commonly desired compounds in wine because of their rose‐like aroma. The yeast S. cerevisiae produces the PE either through de novo biosynthesis by shikimate pathway followed by the… read more here.
Keywords: explain differences; wine; production; uvarum kudriavzevii ... See more keywords