Identification of yeast genes involved in Sauvignon Blanc aroma ...

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VIn my Blakean yearsI was so disposedToward a mission yet unclearAdvancing pole by poleFortune breathed into my earMouthed a simple odeOne road is paved in goldOne road is just a roadPatti Smith
Page 1 and 2: http://researchspace.auckland.ac.nz
Page 4 and 5: IIIAbstractThe grape variety Sauvig
Page 8 and 9: VIIAcknowledgementsTo achieve maxim
Page 10 and 11: IXTable of contentsAbstractAcknowle
Page 12 and 13: XI2.9.1 Chelex yeast genomic DNA is
Page 14 and 15: XIII4.5 Volatile thiol release in y
Page 16: XVA.8 DNA sequence alignment of the
Page 19 and 20: XVIIILIST OF FIGURES3.9 Fermentatio
Page 21 and 22: XXLIST OF FIGURESA.13 Volatile thio
Page 23 and 24: XXIILIST OF TABLES5.1 Progeny of hy
Page 25 and 26: XXIVKan skbLOD scoreMCSminmRNAMWNAD
Page 28 and 29: 11 Introduction1.1 Origins of winem
Page 30 and 31: 1.2 Yeast in winemaking 3et al., 20
Page 32 and 33: 1.2 Yeast in winemaking 51.2.3 Ferm
Page 34 and 35: 1.2 Yeast in winemaking 7pletion an
Page 36 and 37: 1.2 Yeast in winemaking 9sequences
Page 38 and 39: 1.4 Volatile sulfur compounds in wi
Page 40 and 41: 1.5 The synthesis of volatile thiol
Page 42 and 43: 1.5 The synthesis of volatile thiol
Page 44 and 45: 1.6 Alternative thiol precursors 17
Page 46 and 47: 1.7 Genetic regulation of volatile
Page 48 and 49: 1.8 Factors influencing volatile th
Page 50 and 51: 1.9 Aims of this research 23Masneuf
Page 52 and 53: 252 Materials and methodsAll chemic
Page 54 and 55: 2.3 Growth media 272.3.2 Aerobic ye
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2.4 Micro-fermentations 292.3.3 Ana
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2.4 Micro-fermentations 31Table 2.5
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2.5 Automated measurements of optic
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2.7 Organisms 35of omitting NH 4 Cl
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2.7 Organisms 37Table 2.6 - continu
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2.9 Preparation of DNA 39(Minet et
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2.10 Manipulation and visualisation
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2.12 Transformation of yeast 49for
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2.14 Mating of yeast 51spores were
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2.15 Quantification of volatile thi
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2.16 WineScan 552.16 WineScanFor ra
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573 Optimised fermentation in grape
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3.2 Fermentation of laboratory yeas
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3.3 Supplementing lysine auxotrophi
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3.4 Supplementing grape juice with
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3.4 Supplementing grape juice with
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3.6 The influence of adding extra a
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3.7 Fermenting laboratory yeast BY4
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3.8 Fermentation of BY4743, S288C a
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3.9 Discussion and conclusion 773.9
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3.9 Discussion and conclusion 79mer
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3.9 Discussion and conclusion 81in
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84 IDENTIFICATION OF YEAST GENES IN
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100 IDENTIFICATION OF YEAST GENES I
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1355 Genetic mapping approaches toa
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5.2 Mapping of thiol-production gen
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5.2 Mapping of thiol-production gen
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5.3 S-ethyl-L-cysteine as a sole su
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5.4 S-ethyl-L-cysteine as a sole ni
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5.5 Mapping the gene conferring yea
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5.6 Relationship of SEC phenotype a
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5.7 Discussion and conclusion 1555.
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5.7 Discussion and conclusion 157la
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5.7 Discussion and conclusion 159Te
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5.7 Discussion and conclusion 161RM
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5.7 Discussion and conclusion 163po
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5.7 Discussion and conclusion 165di
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168 CONCLUDING DISCUSSIONI have rep
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170 CONCLUDING DISCUSSIONmatrix mig
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172 CONCLUDING DISCUSSIONhomocystei
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174 CONCLUDING DISCUSSIONand, to a
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176 CONCLUDING DISCUSSIONa Sec −
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179AppendicesA.1 Development of the
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3MH ( ng/L )3MHA ( ng/L )4MMP ( ng/
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A.4 Deleting CYS3, CYS4, GLN3, IRC7
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3074 bp2816 bp3302 bp2392 bp2263 bp
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A.5 Overexpression of CYS3, CYS4, G
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A.6 S-ethyl-L-cysteine utilisation
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A.8 DNA sequence alignment of the N
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Dug1-Test1Gln3Dug1-Test1Gln3Dug1-Te
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A.11 Differentiation between the tw
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A.12 Overexpression of the heterolo
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208 REFERENCEScharacteristics.” I
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210 REFERENCESin Saccharomyces cere
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212 REFERENCESHu, X. H., Wang, M. H
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214 REFERENCESMcGovern, P. E. (2003
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216 REFERENCESPuria, R., Chopra, R.
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218 REFERENCEScharomyces cerevisiae
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220 REFERENCESof the cAMP/PKA and F
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222 REFERENCES
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Identification of yeast genes involved in Sauvignon Blanc aroma ...

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