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Wei Sheng Wu Xue Bao

Title:		[Metabolism and gene regulation of important volatile sulfur compounds in wine--a review]
Author(s):		Ma J; Liu Y;
Address:		"College of Enology, Northwest A&F University/Shaanxi Engineering Research Center for Viti-viniculture, Yangling 712100, China"
Journal Title:		Wei Sheng Wu Xue Bao
Year:		2011
Volume:		51
Issue:		1
Page Number:		14 - 20
DOI:
ISSN/ISBN:		0001-6209 (Print) 0001-6209 (Linking)
Abstract:		"Wine microbes can produce volatile sulfur compounds during wine fermentation. The main volatile sulfur compounds found in wine are hydrogen sulfide, sulfides, thiol, thiolesters, sulful-containing fusel alcohols, sulful-containing heterocycles and 'fruity volatile thiols'. They can affect the wine flavor dramatically. Metabolism pathways and related gene regulations of these compounds are discussed in this review. This review also proposes that research on wine microbes is an effective way to increase concentrations of flavor compounds in wine and inhibit undesirable off-flavor compounds at the same time"
Keywords:		"Fermentation *Gene Expression Regulation, Fungal Saccharomyces cerevisiae/genetics/*metabolism Sulfur Compounds/*metabolism Volatile Organic Compounds/*metabolism Wine/*analysis/microbiology;"
Notes:		"MedlineMa, Jie Liu, Yanlin chi Research Support, Non-U.S. Gov't Review China 2011/04/07 Wei Sheng Wu Xue Bao. 2011 Jan; 51(1):14-20"