Aroma improving in microvinification processes by the use of a recombinant wine yeast strain expressing the Aspergillus nidulans xlnA gene

被引：39

作者：

Ganga, MA ^{[1
]}

Piñaga, F ^{[1
]}

Vallés, S ^{[1
]}

Ramón, D ^{[1
]}

Querol, A ^{[1
]}

机构：

[1] CSIC, Inst Agroquim & Tecnol Alimentos, Dept Biotechnol, Burjassot 46100, Spain

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 1999年 / 47卷 / 03期

关键词：

recombinant yeasts; xylanase; wine; aroma;

D O I：

10.1016/S0168-1605(98)00202-5

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A recombinant wine yeast strain has been constructed expressing the gene coding for beta-(1,4)-endoxylanase from Aspergillus nidulans under the control of the yeast actin gene promoter. The resulting recombinant strain is able to secrete active xylanase enzyme into the culture medium. Wines obtained by microvinification with the control and the recombinant wine yeast strain did not differ in their physicochemical characteristics although an increase in fruity aroma was organoleptically detected in the wine produced by the recombinant yeast. Also, an increase in the concentration of some eaters, higher alcohols and terpenes was observed in the case of the recombinant strain. (C) 1999 Elsevier Science B.V. All rights reserved.

引用

页码：171 / 178

页数：8

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