Wine Chemistry and Biochemistry

8D Yeasts and Wine Flavour 337 Cytosolic aldehyde dehydrogenases Ald2p, Ald3p, Ald6p Mitochondrial aldehyde dehydrogenases Ald4p ...

338 M. Ugliano and P.A. Henschke low amounts of acetic acid, typically<150 mg/L (Antonelli et al. 1999; Eglin- ton et al. 200 ...

8D Yeasts and Wine Flavour 339 Volatile fatty acids are by-products in the formation of long-chain fatty acids, which are requir ...

340 M. Ugliano and P.A. Henschke uration of wine with flor yeast (Wurz et al. 1988). Gamma lactones, including- butyrolactone, ...

8D Yeasts and Wine Flavour 341 anthocyanins pyranoanthocyanins, ethyl-bridged anthocyanin conjugates acetaldehyde pyruvate gluco ...

342 M. Ugliano and P.A. Henschke (Timberlake and Bridle 1976). These pigments are chemically more stable than anthocyanins and c ...

8D Yeasts and Wine Flavour 343 Ta b l e 8 D. 3Volatile sulfur compounds produced in wine byyeast metabolisma Sulfur compound Con ...

344 M. Ugliano and P.A. Henschke methanethiol and ethanethiol and 2-mercaptoethanol are more persistent in wine to which they el ...

8D Yeasts and Wine Flavour 345 sulfate sulfite sulfide L-cysteine homocysteine glutathione L-methionine S-adenosyl- L-methionine ...

346 M. Ugliano and P.A. Henschke Gray 1979). Cysteine is a powerful source of H 2 S when added to a yeast culture, irrespective ...

8D Yeasts and Wine Flavour 347 et al. 1973). Deficiencies in pyridoxine, a cofactor in the methionine biosynthetic pathway, can ...

348 M. Ugliano and P.A. Henschke with Cu^2 +salts that can be used in some countries to remove H 2 S and mercaptans. As is the c ...

8D Yeasts and Wine Flavour 349 The most important aliphatic compounds comprise the C 6 compounds, including hexanol, which give ...

350 M. Ugliano and P.A. Henschke and microaerobiotic conditions stimulated monoterpene production whereas low nitrogen and anaer ...

8D Yeasts and Wine Flavour 351 not yet demonstrated, it is likely that aliphatic-, shikimate-, benzene-derivatives- and phenol-g ...

352 M. Ugliano and P.A. Henschke Carbon-sulfur lyase 3-(Hexan-1-ol)- 3-(Hexan-1-ol)- 3-Mercapto- 3-Mercapto- L-cysteine L-cystei ...

8D Yeasts and Wine Flavour 353 considered to lower wine quality. Ethyl phenols indicate growth ofDekkera brux- ellensis, a wine ...

354 M. Ugliano and P.A. Henschke vinyl phenol polysaccharide– polyphenolic complex acetaldehyde ketoacids vinyl phenols HSO 3 – ...

8D Yeasts and Wine Flavour 355 appear to have an especially notable impact on red wine properties, which is appar- ent immediate ...

356 M. Ugliano and P.A. Henschke 8D.6 Yeast Modulation of Wine Flavour From the proceeding discussion on yeast metabolism in thi ...