Výsledky vyhledávání - "Michael Johannes Harsch"

Yeast genes involved in sulfur and nitrogen metabolism affect the production of volatile thiols from Sauvignon Blanc musts

Autor: Michael Johannes Harsch, Richard C. Gardner

Publikováno v: Applied Microbiology and Biotechnology. 97:223-235

Two volatile thiols, 3-mercaptohexan-1-ol (3MH), and 3-mercaptohexyl-acetate (3MHA), reminiscent of grapefruit and passion fruit respectively, are critical varietal aroma compounds in Sauvignon Blanc (SB) wines. These aromatic thiols are not present

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::02251db78d20d115fbffb350dcc3edea
https://doi.org/10.1007/s00253-012-4198-6

Zobrazit plný text záznamu

The yeast IRC7 gene encodes a β-lyase responsible for production of the varietal thiol 4-mercapto-4-methylpentan-2-one in wine

Autor: David O. Hooks, Michael Johannes Harsch, Margarita Santiago, Keith Richards, Laura Nicolau, Miguel Roncoroni, Richard C. Gardner, Sarah Moroney, Soon A. Lee

Publikováno v: Food Microbiology. 28:926-935

Three varietal thiols are key aroma compounds in Sauvignon Blanc wines: 4-mercapto-4-methylpentan-2-one (4MMP), 3-mercaptohexanol (3MH) and its acetylated derivative 3-mercaptohexyl acetate (3MHA). Screening of Saccharomyces cerevisiae strains identi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3181dcc9ec92630be064a6849e3a2a79
https://doi.org/10.1016/j.fm.2011.01.002

Zobrazit plný text záznamu

New precursor of 3-mercaptohexan-1-ol in grape juice: thiol-forming potential and kinetics during early stages of must fermentation

Autor: Michael Johannes Harsch, Jean-Michel Salmon, Richard C. Gardner, Benoit Colonna-Ceccaldi, Andy Frost, Frank Benkwitz

Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2013, 61 (15), pp.3703-3713. ⟨10.1021/jf3048753⟩

Two volatile thiols, 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA), are key aroma impact compounds in many young white wines, especially of the variety Sauvignon blanc (SB). Although great effort has been invested to identify their pr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38c0446a44bbe1691044b764e1f83584
https://pubmed.ncbi.nlm.nih.gov/23530468

Zobrazit plný text záznamu

Association of selected viniviticultural factors with sensory and chemical characteristics of New Zealand Sauvignon blanc wines

Autor: Pascal Schlich, Michael Johannes Harsch, Wendy V. Parr, J.C. Theobald

Publikováno v: Food Research International
Food Research International, Elsevier, 2013, 53 (1), pp.464-475. ⟨10.1016/j.foodres.2013.05.028⟩
Food Research International, Elsevier, 2013, 53 (1), pp.464-475. 〈10.1016/j.foodres.2013.05.028〉

International audience; The major aim of this study was to investigate associations between selected grape-growing and winemaking factors and sensory and chemical characterisation of Sauvignon blanc wines from New Zealand. Thirteen commercial Sauvign

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a4fda41c529617c883a62fb7bb136976
https://hal.archives-ouvertes.fr/hal-00863742

Zobrazit plný text záznamu

Optimized fermentation of grape juice by laboratory strains of Saccharomyces cerevisiae

Autor: Richard C. Gardner, Soon A. Lee, Michael Johannes Harsch, Matthew R. Goddard

Publikováno v: FEMS yeast research. 10(1)

Laboratory strains of yeast (Saccharomyces cerevisiae) based on S288C ferment grape juice relatively poorly. We show that slow fermentation appears to be inherent to this strain, because the original S288C isolate shows fermentation similar to curren

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::30373f216684d0afecd72b47550b1f28
https://pubmed.ncbi.nlm.nih.gov/19840118

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání