RT Journal Article
SR Electronic
T1 Increased Production of <em>n</em>-Propanol in Wine by Yeast Strains Having an Impaired Ability to Form Hydrogen Sulfide
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 17
OP 21
DO 10.5344/ajev.1993.44.1.17
VO 44
IS 1
A1 P. Giudici
A1 C. Zambonelli
A1 R. E. Kunkee
YR 1993
UL http://www.ajevonline.org/content/44/1/17.abstract
AB Various strains of Saccharomyces cerevisiae exercised considerable influence on the overall quantity of higher alcohols and their ratios in wine. The influence of the yeast strain is particularly strong for n-propanol and less evident for the other alcohols, especially isoamyl alcohol. There is a strict relationship between the production of highest quantity of n-propanol and the incapacity for the yeast to produce hydrogen sulfide. The results confirm that the production of n-propanol is related to the metabolism of both methionine and threonine.