Article
Metabolic Engineering of Saccharomyces cerevisiae to Minimize the Production of Ethyl Carbamate in Wine
Joana Coulon, John I. Husnik, Debra L. Inglis, George K. van der Merwe, Aline Lonvaud, Daniel J. Erasmus, Hennie J.J. van Vuuren
Am J Enol Vitic. 2006 57: 113-124 ; DOI: 10.5344/ajev.2006.57.2.113
Joana Coulon
1Ph.D. student, 5Professor, Faculté d’Oenologie, Unité Associée INRA, Université Victor Segalen Bordeaux 2, Talence, France; 2, 6Ph.D. students, 7Professor and Eagles Chair, Wine Research Centre, The University of British Columbia, Vancouver, BC, Canada; 3Associate professor, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, Canada; and 4Assistant professor, Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada.
John I. Husnik
1Ph.D. student, 5Professor, Faculté d’Oenologie, Unité Associée INRA, Université Victor Segalen Bordeaux 2, Talence, France; 2, 6Ph.D. students, 7Professor and Eagles Chair, Wine Research Centre, The University of British Columbia, Vancouver, BC, Canada; 3Associate professor, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, Canada; and 4Assistant professor, Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada.
Debra L. Inglis
1Ph.D. student, 5Professor, Faculté d’Oenologie, Unité Associée INRA, Université Victor Segalen Bordeaux 2, Talence, France; 2, 6Ph.D. students, 7Professor and Eagles Chair, Wine Research Centre, The University of British Columbia, Vancouver, BC, Canada; 3Associate professor, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, Canada; and 4Assistant professor, Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada.
George K. van der Merwe
1Ph.D. student, 5Professor, Faculté d’Oenologie, Unité Associée INRA, Université Victor Segalen Bordeaux 2, Talence, France; 2, 6Ph.D. students, 7Professor and Eagles Chair, Wine Research Centre, The University of British Columbia, Vancouver, BC, Canada; 3Associate professor, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, Canada; and 4Assistant professor, Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada.
Aline Lonvaud
1Ph.D. student, 5Professor, Faculté d’Oenologie, Unité Associée INRA, Université Victor Segalen Bordeaux 2, Talence, France; 2, 6Ph.D. students, 7Professor and Eagles Chair, Wine Research Centre, The University of British Columbia, Vancouver, BC, Canada; 3Associate professor, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, Canada; and 4Assistant professor, Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada.
Daniel J. Erasmus
1Ph.D. student, 5Professor, Faculté d’Oenologie, Unité Associée INRA, Université Victor Segalen Bordeaux 2, Talence, France; 2, 6Ph.D. students, 7Professor and Eagles Chair, Wine Research Centre, The University of British Columbia, Vancouver, BC, Canada; 3Associate professor, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, Canada; and 4Assistant professor, Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada.
Hennie J.J. van Vuuren
1Ph.D. student, 5Professor, Faculté d’Oenologie, Unité Associée INRA, Université Victor Segalen Bordeaux 2, Talence, France; 2, 6Ph.D. students, 7Professor and Eagles Chair, Wine Research Centre, The University of British Columbia, Vancouver, BC, Canada; 3Associate professor, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, Canada; and 4Assistant professor, Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada.
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Vol 57 Issue 2
You have accessRestricted access
Metabolic Engineering of Saccharomyces cerevisiae to Minimize the Production of Ethyl Carbamate in Wine
Joana Coulon, John I. Husnik, Debra L. Inglis, George K. van der Merwe, Aline Lonvaud, Daniel J. Erasmus, Hennie J.J. van Vuuren
Am J Enol Vitic. 2006 57: 113-124 ; DOI: 10.5344/ajev.2006.57.2.113
Joana Coulon
1Ph.D. student, 5Professor, Faculté d’Oenologie, Unité Associée INRA, Université Victor Segalen Bordeaux 2, Talence, France; 2, 6Ph.D. students, 7Professor and Eagles Chair, Wine Research Centre, The University of British Columbia, Vancouver, BC, Canada; 3Associate professor, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, Canada; and 4Assistant professor, Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada.
John I. Husnik
1Ph.D. student, 5Professor, Faculté d’Oenologie, Unité Associée INRA, Université Victor Segalen Bordeaux 2, Talence, France; 2, 6Ph.D. students, 7Professor and Eagles Chair, Wine Research Centre, The University of British Columbia, Vancouver, BC, Canada; 3Associate professor, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, Canada; and 4Assistant professor, Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada.
Debra L. Inglis
1Ph.D. student, 5Professor, Faculté d’Oenologie, Unité Associée INRA, Université Victor Segalen Bordeaux 2, Talence, France; 2, 6Ph.D. students, 7Professor and Eagles Chair, Wine Research Centre, The University of British Columbia, Vancouver, BC, Canada; 3Associate professor, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, Canada; and 4Assistant professor, Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada.
George K. van der Merwe
1Ph.D. student, 5Professor, Faculté d’Oenologie, Unité Associée INRA, Université Victor Segalen Bordeaux 2, Talence, France; 2, 6Ph.D. students, 7Professor and Eagles Chair, Wine Research Centre, The University of British Columbia, Vancouver, BC, Canada; 3Associate professor, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, Canada; and 4Assistant professor, Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada.
Aline Lonvaud
1Ph.D. student, 5Professor, Faculté d’Oenologie, Unité Associée INRA, Université Victor Segalen Bordeaux 2, Talence, France; 2, 6Ph.D. students, 7Professor and Eagles Chair, Wine Research Centre, The University of British Columbia, Vancouver, BC, Canada; 3Associate professor, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, Canada; and 4Assistant professor, Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada.
Daniel J. Erasmus
1Ph.D. student, 5Professor, Faculté d’Oenologie, Unité Associée INRA, Université Victor Segalen Bordeaux 2, Talence, France; 2, 6Ph.D. students, 7Professor and Eagles Chair, Wine Research Centre, The University of British Columbia, Vancouver, BC, Canada; 3Associate professor, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, Canada; and 4Assistant professor, Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada.
Hennie J.J. van Vuuren
1Ph.D. student, 5Professor, Faculté d’Oenologie, Unité Associée INRA, Université Victor Segalen Bordeaux 2, Talence, France; 2, 6Ph.D. students, 7Professor and Eagles Chair, Wine Research Centre, The University of British Columbia, Vancouver, BC, Canada; 3Associate professor, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, Canada; and 4Assistant professor, Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada.
You have accessRestricted access
Metabolic Engineering of Saccharomyces cerevisiae to Minimize the Production of Ethyl Carbamate in Wine
Joana Coulon, John I. Husnik, Debra L. Inglis, George K. van der Merwe, Aline Lonvaud, Daniel J. Erasmus, Hennie J.J. van Vuuren
Am J Enol Vitic. 2006 57: 113-124 ; DOI: 10.5344/ajev.2006.57.2.113
Joana Coulon
1Ph.D. student, 5Professor, Faculté d’Oenologie, Unité Associée INRA, Université Victor Segalen Bordeaux 2, Talence, France; 2, 6Ph.D. students, 7Professor and Eagles Chair, Wine Research Centre, The University of British Columbia, Vancouver, BC, Canada; 3Associate professor, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, Canada; and 4Assistant professor, Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada.
John I. Husnik
1Ph.D. student, 5Professor, Faculté d’Oenologie, Unité Associée INRA, Université Victor Segalen Bordeaux 2, Talence, France; 2, 6Ph.D. students, 7Professor and Eagles Chair, Wine Research Centre, The University of British Columbia, Vancouver, BC, Canada; 3Associate professor, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, Canada; and 4Assistant professor, Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada.
Debra L. Inglis
1Ph.D. student, 5Professor, Faculté d’Oenologie, Unité Associée INRA, Université Victor Segalen Bordeaux 2, Talence, France; 2, 6Ph.D. students, 7Professor and Eagles Chair, Wine Research Centre, The University of British Columbia, Vancouver, BC, Canada; 3Associate professor, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, Canada; and 4Assistant professor, Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada.
George K. van der Merwe
1Ph.D. student, 5Professor, Faculté d’Oenologie, Unité Associée INRA, Université Victor Segalen Bordeaux 2, Talence, France; 2, 6Ph.D. students, 7Professor and Eagles Chair, Wine Research Centre, The University of British Columbia, Vancouver, BC, Canada; 3Associate professor, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, Canada; and 4Assistant professor, Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada.
Aline Lonvaud
1Ph.D. student, 5Professor, Faculté d’Oenologie, Unité Associée INRA, Université Victor Segalen Bordeaux 2, Talence, France; 2, 6Ph.D. students, 7Professor and Eagles Chair, Wine Research Centre, The University of British Columbia, Vancouver, BC, Canada; 3Associate professor, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, Canada; and 4Assistant professor, Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada.
Daniel J. Erasmus
1Ph.D. student, 5Professor, Faculté d’Oenologie, Unité Associée INRA, Université Victor Segalen Bordeaux 2, Talence, France; 2, 6Ph.D. students, 7Professor and Eagles Chair, Wine Research Centre, The University of British Columbia, Vancouver, BC, Canada; 3Associate professor, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, Canada; and 4Assistant professor, Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada.
Hennie J.J. van Vuuren
1Ph.D. student, 5Professor, Faculté d’Oenologie, Unité Associée INRA, Université Victor Segalen Bordeaux 2, Talence, France; 2, 6Ph.D. students, 7Professor and Eagles Chair, Wine Research Centre, The University of British Columbia, Vancouver, BC, Canada; 3Associate professor, Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, Canada; and 4Assistant professor, Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada.