Breeding of Brewing Yeast Producing a Large Amount of fi - Phenylethyl Alcohol and fi - Phenylethyl Acetate
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چکیده
6-Phenylethyl alcohol and 6-phenylethyl acetate have rose-like flavors and are yery important aroma components of higher boiling points in various alcoholic beverages, 6Phenylethyl alcohol exists in fairly large quantity in various alcoholic beverages, e.g., 40-60 ppm in sake, 1O-I5 ppm in whisky, 15-20 ppm in beer, 5-6 ppm in brandy, and 30-40 ppm in shouchu,i) We expected that the increase of
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The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillates.
The fruity odours of wine are largely derived from the synthesis of esters and higher alcohols during yeast fermentation. The ATF1- and ATF2-encoded alcohol acetyltransferases of S. cerevisiae are responsible for the synthesis of ethyl acetate and isoamyl acetate esters, while the EHT1-encoded ethanol hexanoyl transferase is responsible for synthesizing ethyl caproate. However, esters such as t...
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