Integrating transcriptomics and metabolomics for the analysis of the aroma profiles of Saccharomyces cerevisiae strains from diverse origins.

ABSTRACT:

Background

During must fermentation thousands of volatile aroma compounds are formed, with higher alcohols, acetate esters and ethyl esters being the main aromatic compounds contributing to floral and fruity aromas. The action of yeast, in particular Saccharomyces cerevisiae, on the must components will build the architecture of the wine flavour and its fermentation bouquet. The objective of the present work was to better understand the molecular and metabolic bases of aroma production during a fermentation process. For such, comparative transcriptomic and metabolic analysis was performed at two time points (5 and 50 g/L of CO₂ released) in fermentations conducted by four yeast strains from different origins and/or technological applications (cachaça, sake, wine, and lab

SUBMITTER: Mendes I 

PROVIDER: S-EPMC5465573 | biostudies-literature | 2017 Jun

REPOSITORIES: biostudies-literature