Effect of Fermentation, Aging, and Agingsur Lieon Total and Phenol-Free Riesling (Vitis viniferaL.) Glycosides

Biotransformation of monoterpene alcohols bySaccharomyces cerevisiae,Torulaspora delbrueckii andKluyveromyces lactis

“…A number of studies have focused on the release of bound terpenoids by the enzymatic activity of yeasts (Mateo and Di Stefano, 1997;Zoecklein et al, 1997Zoecklein et al, , 1998. Due to the biotransformation reactions we have observed, free terpenoids should not be assumed to be direct products of the corresponding bound terpenoids.…”

Phenolics in Food and Nutraceuticals

“…They contribute to sensory characteristics such as color, flavor, astringency and hardness of wine directly or by interaction with proteins, polysaccharides, or other phenolic compounds (Lee and Jaworski, 1987;. The sensory characteristics of wine are influenced by the grape variety, the vinification process and degradation and polymerization of phenolics during the aging of wine (Auw et al, 1996;Zoecklein et al, 1997). These reactions are influenced by storage temperature (Gomez-Plaza et al, 2000;Somers and Evans, 1986;Somers and Pocock, 1990) and duration (Dallas and Laureno, 1994a, b).…”

Yeast Genomics for Bread, Beer, Biology, Bucks and Breath

“…The sequential expression and regulation of several genes associated with carbon, nitrogen and sulfur metabolism and genes required for tolerance of high sugar concentration, low pH, ethanol and nutrient deficiency during wine and beer fermentations has been elaborated for S. cerevisiae Varela et al ( 2005 ), Brejning et al ( 2005 ). Also, as yeast grows in food and beverages, they utilize carbon and nitrogen substrates and generate a vast array of volatile and nonvolatile metabolites that determine the chemosensory properties of the product and its appeal to the consumer Nathalie (2002), Zoecklein et al ( 1998 ). Some yeasts produce extracellular proteases, lipases, pectinases and amylases that influence product texture and flavor.…”