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Showing 1 to 3 of 3 for “"Icewine"”.
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The role of Stl1p in glycerol accumulation in osmotically stressed icewine yeast Saccharomyces cerevisiae K1 V1116
The high sugar concentration in Icewine juice exerts hyperosmotic stress in the wine yeast causing water loss and cell shrinkage. To counteract the dehydration, yeast synthesize and accumulate glycerol as an internal osmolyte. In a laboratory strain of S. cerevisiae, STLl encodes for Stllp, an H+ …
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Elucidation of odour-potent compounds and sensory profiles of Vidal blanc and Riesling icewines from the Niagara Peninsula : effect of harvest date and crop level
… that the freeze/thaw cycles endured by icewine grapes would change their chemical composition, resulting in unique chemical fingerprint and sensory properties, and would be affected by harvest date (HD) and crop level (CL). The objectives were: 1) to identify odour-active compounds using …
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Determining the Roles of the Aldehyde Dehydrogenase Enzymes 5 and 6 during Icewine and Table Wine Fermentation in a Commercial Wine Yeast Using CRISPR-Cas9.
Canada is known for Icewine which is fermented from grapes naturally frozen on the vine. Grapes are harvested below –8°C and pressed while frozen, trapping ice crystals inside the berries and releasing juice highly concentrated in sugars and acids. The high sugar juice environment (40°Brix) causes …