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Akademický článek

Contribution of cysteine and glutathione conjugates to the formation of the volatile thiols 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA) during fermentation by Saccharomyces cerevisiae.

Autor: WINTER, G.^1,2, VAN DER WESTHUIZEN, T.³, HIGGINS, V.J.², CURTIN, C.¹, UGLIANO, M.¹

Publikováno v: Australian Journal of Grape & Wine Research. Jun2011, Vol. 17 Issue 2, p285-290. 6p.

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Matrix effects influencing the perception of 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA) in different Chenin Blanc wines by Projective Mapping (PM) with Ultra Flash profiling (UFP) intensity ratings

Autor: Christine Wilson, Wessel du Toit, Astrid Buica, Jeanne Brand

Publikováno v: Food Research International. 121:633-640

Interaction studies are used in sensory evaluation to elucidate the complex influences (additive, masking, synergistic) that various compounds have on the perception of wine aroma. To these, the interactions between the matrix and the compounds of in

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d125ced551fff23f5f6fd87fa684c897
https://doi.org/10.1016/j.foodres.2018.12.032

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Autor: Winter, Gal, Van Der Westhuizen, Tertius, Higgins, Vincent, Curtin, Christopher, Ugliano, Maurizio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______1943::b6bb6bb83a6f0f618231b7bb0b5a753d
http://hdl.handle.net/11562/929329

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Akademický článek

Co-fermentation with Pichia kluyveri increases varietal thiol concentrations in Sauvignon Blanc.

Autor: ANFANG, N.¹, BRAJKOVICH, M.², GODDARD, M.R.¹ m.goddard@auckland.ac.nz

Publikováno v: Australian Journal of Grape & Wine Research. Apr2009, Vol. 15 Issue 1, p1-8. 8p. 1 Chart, 5 Graphs.

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Autor: Maurizio Ugliano, Vincent J. Higgins, T. J. van der Westhuizen, Gal Winter, Chris Curtin

Publikováno v: Australian Journal of Grape and Wine Research. 17:285-290

Background and Aims: 3-Mercaptohexan-1-ol (3MH) and its ester 3-mercaptohexyl acetate (3MHA) are potent aromatic thiols that substantially contribute to varietal wine aroma. During fermentation, non-volatile 3MH conjugates are converted by yeast to v

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::570171992ab662183b6d70b98daf07e1
https://doi.org/10.1111/j.1755-0238.2011.00127.x

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Akademický článek

The Sensorial and Chemical Changes in Beer Brewed with Yeast Genetically Modified to Release Polyfunctional Thiols from Malt and Hops

Autor: Richard W. Molitor, Jeremy I. Roop, Charles M. Denby, Charles J. Depew, Daniel S. Liu, Sara E. Stadulis, Thomas H. Shellhammer

Publikováno v: Fermentation, Vol 8, Iss 8, p 370 (2022)

The biotransformation of hop aroma, particularly by the cysteine S-conjugate beta-lyase enzyme (CSL), has been a recent topic of tremendous interest among brewing scientists and within the brewing community. During a process often referred to as biot

Externí odkaz: https://doaj.org/article/61a16ea99b9a44f6a7086fbb10f8609a

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Akademický článek

Evaluation of Vacuum Drying on Aroma Compounds of Dried Hops.

Autor: Naziemiec, Magdalena, Ciolkosz, Daniel, Anantheswaran, Ramaswamy, Elias, Ryan

Publikováno v: Applied Engineering in Agriculture; 2024, Vol. 40 Issue 4, p475-482, 8p

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