The DOI matches its Crossref record; 177 of the 177 references it cites were found in a registry or an index; 19 of the 354 sources its claims cite were checked for support.
Yeast and bacterial modulation of wine aroma and flavour
Open accessAbstract
Wine is a highly complex mixture of compounds which largely define its appearance, aroma, flavour and mouth-feel properties. The compounds responsible for those attributes have been derived in turn from three major sources, viz. grapes, microbes and, when used, wood (most commonly, oak). The grape-derived compounds provide varietal distinction in addition to giving wine its basic structure. Thus, the floral monoterpenes largely define Muscat-related wines and the fruity volatile thiols define Sauvignon-related wines; the grape acids and tannins, together with alcohol, contribute the palate and mouth-feel properties. Yeast fermentation of sugars not only produces ethanol and carbon dioxide but a range of minor but sensorially important volatile metabolites which gives wine its vinous character. These volatile metabolites, which comprise esters, higher alcohols, carbonyls, volatile fatty acids and sulfur compounds, are derived from sugar and amino acid metabolism. The malolactic fermentation, when needed, not only provides deacidification, but can enhance the flavour profile. The aroma and flavour profile of wine is the result of an almost infinite number of variations in production, whether in the vineyard or the winery. In addition to the obvious, such as the grapes selected, the winemaker employs a variety of techniques and tools to produce wines with specific flavour profiles. One of these tools is the choice of microorganism to conduct fermentation. During alcoholic fermen…
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Claims the paper makes
120 Sources not found · 52 No full text of the sources · 36 Not checked yet · 18 Own interpretation · 15 No basis given · 12 Partly supported · 4 Couldn’t confirm · 2 Supported so far · 1 Supported · accuracy not yet measured
The sources with a verdict support this claim; the rest weren’t checked yet, have no full text we could read, or their verdicts aren’t rated yet.
In the paper
“This reaction is catalysed inside the yeast by mitochondrial and cytosolic branched-chain amino acid aminotransferases encoded by BAT1 and BAT2 (Eden et al. 1996, 2001, Kispal et al. 1996).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.2.3 Higher alcohols
What the sources say
- Not checked — no full text of the sourcecites Eden et al. 1996 source
- Supportedcites Kispal et al. 1996 source
The Results identify Bat1p and Bat2p as branched-chain amino acid transaminases functioning in the yeast mitochondrial matrix and cytosol, respectively. The deletion-mutant activity measurements support those assignments; the claim does not imply that these are the only enzymes catalysing the reaction. (LLM, conf=0.93)
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
The cited sources support only part of this claim — read each source’s verdict below.
In the paper
“Cells which undergo autolysis after fermentation can also release hydrogen sulfide (Suomalainen and Lehtonen 1979).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.6 Sulfur compounds
What the sources say
- Partly supportedcites Suomalainen and Lehtonen 1979 sourceExperimental — accuracy not yet measured
The Sulphur compounds section says that sulphur compounds are produced through autolysis of amino acids in yeast cell proteins. It also says hydrogen sulphide forms during fermentation, but does not specifically say that cells autolysing after fermentation release it. No page number is available in our copy. (LLM, conf=0.84)
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
- Partly supported
Every source the paper cites for this claim was checked and supports it.
In the paper
“A mechanism of thiol release was proposed on the basis of experiments showing that a cell-free enzyme extract of the bacteria Eubacterium limosum containing carbon-sulfur lyase enzymes can release 4MMP from its precursor S-4-(4-methylpentan-2-one)-L-cysteine (Cys-4MMP) (Tominaga et al. 1995).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.6.3 Thiols
What the sources say
- Supportedcites Tominaga et al. 1995 source
The Abstract (page not supplied) identifies a cell-free bacterial extract with cysteine β-lyase activity and reports that the same extract releases 4-MMP from S-(4-methylpentan-2-one)-L-cysteine in vitro. This supports the attributed experimental mechanism. (LLM, conf=0.93)
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
- Supported
The cited sources support only part of this claim — read each source’s verdict below.
In the paper
“Sulfite reductase is a heterotetramer, consisting of two αand two β-subunits, which are encoded by MET10 and MET5 genes, respectively (Kobayashi and Yoshimoto 1982, Hansen et al. 1994, Sutherland et al. 2003).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.6 Sulfur compounds
What the sources say
- Not matchedcites Kobayashi and Yoshimoto 1982
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Partly supportedcites Hansen et al. 1994 sourceExperimental — accuracy not yet measured
The introduction reports that earlier results suggested an α2β2 structure, and the paper identifies MET10 as encoding the α subunit. It says the size of MET5 mRNA suggests MET5 might encode the β subunit; it does not establish that assignment or the subunit arrangement as fact. (LLM, conf=0.87)
- Not matchedcites Sutherland et al. 2003
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
- Not matched
The sources with a verdict support this claim; the rest weren’t checked yet, have no full text we could read, or their verdicts aren’t rated yet.
In the paper
“A six-carbon sugar alcohol, or polyol, is the end product of fructose reduction (Pilone et al. 1991, Veiga-da-Cunha et al. 1993, von Weymarn et al. 2002, Wisselink et al. 2002).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.2 Alcohols (polyols)
What the sources say
- Not matchedcites Pilone et al. 1991
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Supportedcites Veiga-da-Cunha et al. 1993 source
The Discussion states that mannitol dehydrogenase converts fructose to mannitol and identifies mannitol as the major end product of fructose metabolism in L. oenos. Mannitol is the six-carbon sugar alcohol described in the claim. (LLM, conf=0.92)
- Not checked — no full text of the sourcecites von Weymarn et al. 2002 source
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
- Not matched
The cited sources that could be checked couldn’t confirm or dispute this claim.
In the paper
“Mannitol can serve as a sole carbon source for the homofermentative lactic acid bacteria Lactobacillus plantarum (Davis et al. 1988, Liu et al. 1995, Wisselink et al. 2002).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.2 Alcohols (polyols)
What the sources say
- Not checked — no full text of the sourcecites Davis et al. 1988 source
- Not matchedcites Liu et al. 1995
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Could not verifycites Wisselink et al. 2002 sourceExperimental — accuracy not yet measured
The available passages are bibliographic information and do not address whether Lactobacillus plantarum can use mannitol as its sole carbon source. Searches for that claim, including “sole carbon source” and mannitol utilization, returned no relevant passage from the paper. (LLM, conf=0.70)
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
The cited sources support only part of this claim — read each source’s verdict below.
In the paper
“Theoretically, 1 mol of citrate produces 1 mol of acetic acid, 2 mol of carbon dioxide and 0.5 mol of a mixture consisting of diacetyl, acetoin and 2,3-butanediol (Cogan 1987, Ramos et al. 1995, Ramos and Santos 1996).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.3.1 Acetaldehyde
What the sources say
- Not checked — no full text of the sourcecites Cogan 1987 source
- Partly supportedcites Ramos et al. 1995 sourceExperimental — accuracy not yet measured
The Results section reports acetate and acetoin among the products of citrate metabolism, with acetoin subsequently converted to 2,3-butanediol. The Discussion identifies a pathway to acetoin and diacetyl. Our copy does not state the claimed theoretical yields of 1 mol acetate, 2 mol carbon dioxide, and 0.5 mol of the product mixture per mol citrate; the Results instead give condition-specific measured product ratios. (LLM, conf=0.84)
- Not matchedcites Ramos and Santos 1996
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
None of the sources cited for this claim could be matched to a paper in Crossref, so there is nothing to check it against.
In the paper
“Therefore, in conditions of nitrogen depletion, high and continuous production of hydrogen sulfide is observed in the presence of sulfite (Stratford andRose, 1985, Jiranek et al. 1995a,b).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.6 Sulfur compounds
What the sources say
- Not matchedcites Stratford andRose, 1985
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Jiranek et al. 1995a,b
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
- Not matched
In the paper
“Its presence in wine has been shown to be the result of yeast transformation of furfural released from toasted oak staves during fermentation (Blanchard et al. 2001).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.6.3 Thiols
What the sources say
- Not checked — no full text of the sourcecites Blanchard et al. 2001 source
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
In the paper
“After fermentation in grape musts, yeast strains could be classified as nonproducers of hydrogen sulfide, mustcomposition-dependent producers and invariable producers (Mendes-Ferreira et al. 2002).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.6 Sulfur compounds
What the sources say
- Not matchedcites Mendes-Ferreira et al. 2002
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
hedged- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
- Not matched
- It may state two separate claims as one. 101
- Probably not a substantial claim. 27
The cited sources support only part of this claim — read each source’s verdict below.
In the paper
“succinic and keto acids are present only in trace amounts in grapes, but concentrations are higher in wines as a result of fermentation (Whiting 1976, Fowles 1992, Radler 1993, Boulton et al. 1998).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.1.1 Non-volatile acids
What the sources say
- Partly supportedcites Whiting 1976 sourceExperimental — accuracy not yet measured
The Succiiiic acid section says yeasts excrete succinate during fermentation and gives concentrations for finished wines. The Introduction likewise says yeasts excrete keto (oxo) acids during fermentation and reports their concentrations in wines. These passages support fermentation as a source of the acids in wine, but they do not establish that both are present only in trace amounts in grapes or directly compare grape and wine concentrations. Page numbers were not supplied for these passages. (LLM, conf=0.84)
- Not checked — no full text of the sourcecites Fowles 1992 source
- Not matchedcites Radler 1993
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Partly supported
The cited sources that could be checked couldn’t confirm or dispute this claim.
In the paper
“Succinic acid has been reported to have an 'unusual salty, bitter taste' in wine (Whiting 1976).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.1.1 Non-volatile acids
What the sources say
- Could not verifycites Whiting 1976 sourceExperimental — accuracy not yet measured
The 'Succinic acid' section (page not provided) reports that succinate occurs in wine, but does not describe its taste. Searches for 'salty,' 'bitter,' and taste-related terms found no passage in our copy supporting the attributed sensory description. (LLM, conf=0.74)
hedged- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
- Could not verify
The cited sources that could be checked couldn’t confirm or dispute this claim.
In the paper
“The predominant non-volatile organic acids are tartaric acid and malic acid, accounting for 90% of the titratable acidity (TA) of grape juice.”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.1.1 Non-volatile acids
What the sources say
- Could not verifycites Whiting 1976 sourceExperimental — accuracy not yet measured
The Tartaric acid section discusses tartrate formation by wine yeasts, and the passage on malate breakdown discusses malate in grape juice. Neither states that tartaric and malic acids predominate in grape juice or that they account for 90% of its titratable acidity. Searches for the 90% figure and for the major acids in grape juice found no passage addressing those points. (LLM, conf=0.71)
- Not checked — no full text of the sourcecites Fowles 1992 source
- Not matchedcites Radler 1993
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
- Could not verify
The cited sources support only part of this claim — read each source’s verdict below.
In the paper
“Red wines typically have higher concentrations of glycerol than white wines (6.82 g/L versus 10.49 g/L; Nieuwoudt et al. 2002)”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.2.2 Glycerol
What the sources say
- Partly supportedcites Nieuwoudt et al. 2002 sourceExperimental — accuracy not yet measured
The wine-style results (p. 3) report higher mean glycerol in dry red wine (10.49 g/L) than in dry white wine (6.82 g/L), supporting the main claim. The citing sentence lists the two values in the opposite order, which, if read as red versus white, assigns them to the wrong wines. (LLM, conf=0.85)
plaincorrelational- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
- Partly supported
The cited sources support only part of this claim — read each source’s verdict below.
In the paper
“Excessive concentrations of higher alcohols can result in a strong, pungent smell and taste, whereas optimal levels impart fruity characters (Table 1) (Nykänen et al. 1977, Lambrechts and Pretorius 2000, Swiegers and Pretorius 2005).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.2.3 Higher alcohols
What the sources say
- Not matchedcites Nykänen et al. 1977
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Partly supportedcites Lambrechts and Pretorius 2000 sourceExperimental — accuracy not yet measured
The section on higher alcohols describes their strong, pungent smell and taste, says levels below 300 mg/L usually add desirable complexity to wine, and regards levels above 400 mg/L as detrimental. It does not say that optimal levels impart fruity characters; the pleasant aromas it separately mentions are associated with esters of higher alcohols. (LLM, conf=0.87)
- Not matchedcites Swiegers and Pretorius 2005
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
The cited sources support only part of this claim — read each source’s verdict below.
In the paper
“Acetaldehyde also increases with increasing fermentation temperature: e.g. a fermentation carried out at 30ºC resulted in a significantly higher concentration of acetaldehyde (Romano et al. 1994).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.3 Carbonyl compounds
What the sources say
- Partly supportedcites Romano et al. 1994 sourceExperimental — accuracy not yet measured
The ‘Influence of fermentation temperature’ section reports that acetaldehyde production increased considerably at 30°C, supporting the example. It also says production was unaffected at 12°C, 18°C, and 24°C, so the broader claim that it increases with each increase in fermentation temperature overstates the finding. The supplied passage does not report a statistical significance test. (LLM, conf=0.86)
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Partly supported
The cited sources support only part of this claim — read each source’s verdict below.
In the paper
“botrytised wines frequently have concentrations up to 25 g/L (Rankine and Bridson 1971, Ough et al. 1972, Nieuwoudt et al. 2002).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.2.2 Glycerol
What the sources say
- Not checked — no full text of the sourcecites Rankine and Bridson 1971 source
- Not checked — no full text of the sourcecites Ough et al. 1972 source
- Partly supportedcites Nieuwoudt et al. 2002 sourceExperimental — accuracy not yet measured
The introduction (p. 1) reports glycerol levels of 14.6–24.7 g/L in botrytised German and French wines, supporting the approximate upper value of 25 g/L. It calls those levels “exceptionally high,” however, and does not establish that concentrations near 25 g/L occur frequently. (LLM, conf=0.84)
plaincorrelational- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
The cited sources support only part of this claim — read each source’s verdict below.
In the paper
“In general, the homofermentative lactic acid bacteria will only produce small amounts of mannitol, whereas some heterofermentative lactic acid bacteria produce and export substantial amounts of mannitol (Wisselink et al. 2002).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.2 Alcohols (polyols)
What the sources say
- Partly supportedcites Wisselink et al. 2002 sourceExperimental — accuracy not yet measured
The indexed copy’s Abstract says several heterofermentative lactic acid bacteria produce large amounts of mannitol, while homofermentative bacteria produce only small amounts. It does not say that the heterofermentative bacteria export the mannitol, so that part of the attributed claim is unsupported. (LLM, conf=0.86)
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Partly supported
The cited sources that could be checked couldn’t confirm or dispute this claim.
In the paper
“It is thought that TDN is also present in other wine varieties, although at concentrations below its threshold (Etiévant 1991, Ribéreau-Gayon et al. 2000b, Marais et al. 1992, Simpson and Miller 1983).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.7 Monoterpenoids
What the sources say
- Not matchedcites Etiévant 1991
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Ribéreau-Gayon et al. 2000b
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Could not verifycites Marais et al. 1992 sourceExperimental — accuracy not yet measured
The Results and Discussion (p. 2) examine Weisser Riesling wines, and the Conclusions (p. 6) discuss TDN in that variety. Our copy does not say whether TDN is present in other wine varieties or whether its concentrations there are below a threshold (searched for other varieties and threshold). (LLM, conf=0.75)
hedged- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
- Not matched
The cited sources support only part of this claim — read each source’s verdict below.
In the paper
“The sensory perception of diacetyl in wine is also highly dependent upon the presence of other compounds in the wine, and is influenced by the age, the style and origin of the wine (Rankine et al. 1969, Martineau et al. 1995, Bartowsky et al. 2003).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.3.1 Acetaldehyde
What the sources say
- Not matchedcites Rankine et al. 1969
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Partly supportedcites Martineau et al. 1995 sourceExperimental — accuracy not yet measured
The Results and Discussion report that diacetyl detection thresholds differ substantially among wine types and explain this in terms of flavor intensity and other flavorants. The paper does not establish that wine age or geographic origin influences diacetyl perception; its wines were prepared for the study and age and origin were not tested as factors. (LLM, conf=0.85)
- Not checked — no full text of the sourcecites Bartowsky et al. 2003 source
plaincorrelational- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
The cited sources support only part of this claim — read each source’s verdict below.
In the paper
“Yeast and bacteria contribute to the diacetyl content of wine (Figure 10), though the concentration of diacetyl produced by yeast during alcoholic fermentation is usually below its detection threshold (Martineau and Henick-Kling 1995).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.3.1 Acetaldehyde
What the sources say
- Partly supportedcites Martineau and Henick-Kling 1995 sourceExperimental — accuracy not yet measured
The Introduction says diacetyl accumulates during alcoholic fermentation and is synthesized by lactic acid bacteria during malolactic fermentation. It does not say that the amount produced by yeast is usually below the detection threshold; the Results and Discussion instead show that thresholds vary by wine type. No page numbers are available in our copy. (LLM, conf=0.85)
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Partly supported
The cited sources support only part of this claim — read each source’s verdict below.
In the paper
“Esters can, however, also be derived from the grape, from the chemical esterification of alcohols and from acids during wine ageing (Rapp and Mandery 1986, Etiévant 1991, Younis and Stewart 1998, Lambrechts and Pretorius 2000).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.4 Esters
What the sources say
- Not checked — no full text of the sourcecites Rapp and Mandery 1986 source
- Not matchedcites Etiévant 1991
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Partly supportedcites Younis and Stewart 1998 sourceExperimental — accuracy not yet measured
The Introduction says esters can form through a reaction between a carboxylic acid and an alcohol, supporting the chemical-esterification part of the claim. It does not address esters originating in grapes or forming during wine ageing; its discussion of reaction rates concerns beer. Page numbers are unavailable in our copy. (LLM, conf=0.88)
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
In the paper
“Disulfides can be reduced to mercaptans by the action of sulfite ions, which can then be removed by copper or silver (not permitted in some countries) fining (Bobet et al. 1990).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.6 Sulfur compounds
What the sources say
- Not checked — no full text of the sourcecites Bobet et al. 1990 source
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
None of the sources cited for this claim could be matched to a paper in Crossref, so there is nothing to check it against.
In the paper
“For example, mercaptans such as ethanethiol can be formed by the reaction of hydrogen sulfide with ethanol or acetaldehyde (Amerine et al. 1980, Rauhut 1993).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.6 Sulfur compounds
What the sources say
- Not matchedcites Amerine et al. 1980
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Rauhut 1993
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
- Not matched
In the paper
“The aroma of ethyl mercaptan is described as 'onion' or 'rubber' with a threshold value of 1.1 µg/L in wine (Goniak and Noble 1987).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.6 Sulfur compounds
What the sources say
- Not checked — no full text of the sourcecites Goniak and Noble 1987 source
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
None of the sources cited for this claim could be matched to a paper in Crossref, so there is nothing to check it against.
In the paper
“These yeasts become inhibited by the increasing concentration of ethanol, lose viability and presumably autolyse during the early to mid phases of fermentation (Henschke andJiranek 1991, Fleet andHeard 1993).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.6 Sulfur compounds
What the sources say
- Not matchedcites Henschke andJiranek 1991
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Fleet andHeard 1993
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
hedgeddirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
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It may state two separate claims as one.
- Not matched
In the paper
“However, it has been shown that 4MMP and 3MH do exist in the grapes but in the form of non-volatile, cysteine bound conjugates and that yeast are responsible for the cleaving of the thiol from the precursor (Darriet et al. 1995).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.6.3 Thiols
What the sources say
- Not checked — no full text of the sourcecites Darriet et al. 1995 source
plaindirect- Asserted: passes — The authors put it forward as true.
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It may state two separate claims as one.
In the paper
“Thioacetic acid esters of these mercaptans are also observed to form during fermentation, and these can slowly hydrolyse to the parent mercaptan at a later stage (Rauhut et al. 1996).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.6 Sulfur compounds
What the sources say
- Not matchedcites Rauhut et al. 1996
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
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It may state two separate claims as one.
- Not matched
None of the sources cited for this claim could be matched to a paper in Crossref, so there is nothing to check it against.
In the paper
“However, 4MMP, 3MH and 3MHA have also been identified in wines made from Colombard, Riesling, Semillon, Merlot and Cabernet Sauvignon in varying concentrations and can, therefore, potentially impact the aroma (Tominaga et al. 2000a, Murat et al. 2001b).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.6.3 Thiols
What the sources say
- Not matchedcites Tominaga et al. 2000a
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Murat et al. 2001b
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plainconditional- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
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It may state two separate claims as one.
- Not matched
None of the sources cited for this claim could be matched to a paper in Crossref, so there is nothing to check it against.
In the paper
“Other environmental factors that can affect hydrogen sulfide production include: (i) high residual levels of elemental sulfur; (ii) presence of sulfur dioxide; (iii) presence of sulfur-containing organic compounds; (iv) pantothenate deficiency; (v) high threonine content relative to other amino acids; and (vi) relative methionine to ammonium concentrations (Monk 1986, Henschke and Jiranek 1991, R”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.6 Sulfur compounds
What the sources say
- Not matchedcites Monk 1986
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Henschke and Jiranek 1991
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Rauhut 1993
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plainconditional- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
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It may state two separate claims as one.
- Not matched
In the paper
“Furfurylthiol has also been found in roasted coffee, meat, wheat bread and popcorn, with a perception threshold of 0.4 ng/L (Tominaga et al. 2000b).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.6.3 Thiols
What the sources say
- Not matchedcites Tominaga et al. 2000b
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
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- Load-bearing: fails — The paper’s conclusions may not depend on it.
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Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
- Not matched
In the paper
“Mendes-Ferreira et al. (2002) recently screened a large selection of commercial wine yeast, in addition to non-Saccharomyces yeasts, which, when tested under identical physiological conditions, all had the same growth characteristics but varied in sulfite reductase (the enzyme producing hydrogen sulfide) activity.”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.6 Sulfur compounds
What the sources say
- Not matchedcites Mendes-Ferreira et al. 2002
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
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- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
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It may state two separate claims as one.
- Not matched
None of the sources cited for this claim could be matched to a paper in Crossref, so there is nothing to check it against.
In the paper
“Aliphatic or cyclic alcohols, such as hexanol, 2-phenylethanol, benzylalcohol, C 13 -norisoprenoids and and volatile phenols such as vanillin are also possible precursors (Günata et al. 1985, Park andNoble 1993).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.7 Monoterpenoids
What the sources say
- Not matchedcites Günata et al. 1985
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Park andNoble 1993
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
hedgedcorrelational- Asserted: passes — The authors put it forward as true.
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It may state two separate claims as one.
- Not matched
In the paper
“Its optimum pH lies within the wine spectrum (pH 2.5-3.8), and it has high substrate affinity and large aglycone-substrate recognition.”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.7 Monoterpenoids
What the sources say
- Not checked — no full text of the sourcecites Cordero Otero et al. 2003 source
plain- Asserted: passes — The authors put it forward as true.
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In the paper
“High nitrogen -400 mg N/L compared with 180 mg N/L -which stimulated fermentation rate but not biomass yield, also stimulated monoterpene production.”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.7 Monoterpenoids
What the sources say
- Not checked — no full text of the sourcecites Carrau et al. 2005 source
plaindirect- Asserted: passes — The authors put it forward as true.
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It may state two separate claims as one.
In the paper
“Geraniol has aromas described as rose-like and linalool aromas described as rose, whereas linalool oxides are described as camphorous and nerol oxides as vegetative (Simpson 1979).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.7 Monoterpenoids
What the sources say
- Not matchedcites Simpson 1979
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
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Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
- Not matched
In the paper
“In particular, two of the plant species that produce monoterpenoids are V. vinifera (grapes) and Humulus lupulus (hops) (King and Dickinson 2000).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.7 Monoterpenoids
What the sources say
- Not matchedcites King and Dickinson 2000
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
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Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
- Not matched
None of the sources cited for this claim could be matched to a paper in Crossref, so there is nothing to check it against.
In the paper
“The aglycone moiety of the precursor glucoside can be linked to β-D-glucose or to the disaccharides 6-O-α-Larabinofuranosyl-β-D-glucopyranose, 6-O-α-L-rhamnopyranosyl-β-D-glucopyranose and 6-O-β-D-apiofuranosylβ-D-glucopyranose (Günata et al. 1985, Voirin et al. 1990).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.7 Monoterpenoids
What the sources say
- Not matchedcites Günata et al. 1985
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Voirin et al. 1990
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaincorrelational- Asserted: passes — The authors put it forward as true.
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Probably not a substantial claim. The paper’s conclusions may not depend on it.
- Not matched
In the paper
“Muscat of Alexandria grapes, for example, have a ratio of 5:1, whereas some non-Muscat varieties have a ratio of 1:1 (Williams et al. 1984).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.7 Monoterpenoids
What the sources say
- Not matchedcites Williams et al. 1984
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaincorrelational- Asserted: passes — The authors put it forward as true.
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- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
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It may state two separate claims as one.
- Not matched
In the paper
“However, enzymatic hydrolysis is an efficient method to release monoterpenes and it does not result in modification of the aromatic character (Günata et al. 1985).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.7 Monoterpenoids
What the sources say
- Not matchedcites Günata et al. 1985
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
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It may state two separate claims as one.
- Not matched
In the paper
“Large variations in the ability of commercial wine yeast to convert 3MH were observed and in most cases this did not correspond to the ability to release 4MMP (Swiegers et al. 2005).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.6.3 Thiols
What the sources say
- Not matchedcites Swiegers et al. 2005
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
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It may state two separate claims as one.
- Not matched
None of the sources cited for this claim could be matched to a paper in Crossref, so there is nothing to check it against.
In the paper
“In the first step, an α-L-rhamnosidase and an α-L-arabinofuranosidase or a β-D-apiofuranosidase (depending on the structure of the aglycone moiety) cleave the 1,6-glycosidic linkage, and in the second step the monoterpenols are liberated from the monoterpenyl β-D-glucosides by the action of a β-glucosidase (Günata et al. 1988(Günata et al. , 1990)).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.7 Monoterpenoids
What the sources say
- Not matchedcites Günata et al. 1988
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Günata et al. 1990
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
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It may state two separate claims as one.
- Not matched
In the paper
“Researchers have identified non-megastigmane norisoprenoids as particularly active aroma compounds in wine; the most important of these is 1,1,6-trimethyl-1,2-dihydronapthalene (TDN), which has a distinctive kerosene aroma (Winterhalter 1991).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.7 Monoterpenoids
What the sources say
- Not matchedcites Winterhalter 1991
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
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It may state two separate claims as one.
- Not matched
In the paper
“Phase III is characterised by the metabolism of citric acid accompanied by an increase in acetic acid.”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.1.1. Non-volatile acids
What the sources say
- Not matchedcites Krieger et al. 2000
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
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It may state two separate claims as one.
- Not matched
In the paper
“These bacteria are classified into the genera Acetobacter, Acidomonas, Gluconobacter and Gluconacetobacter; of these, Gluconobacter oxydans, Acetobacter aceti, Acetobacter pasteurianus, Gluconacetobacter liquefaciens and Gluconacetobacter hansenii are normally associated with grapes and wine (Drysdale and Fleet 1988).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.1.2. Volatile acids
What the sources say
- Not checked — no full text of the sourcecites Drysdale and Fleet 1988 source
plaincorrelational- Asserted: passes — The authors put it forward as true.
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It may state two separate claims as one.
None of the sources cited for this claim could be matched to a paper in Crossref, so there is nothing to check it against.
In the paper
“Research in progress is showing that these bacteria can modify some of the components and sensory properties of wine, providing a new opportunity to alter the chemistry and possibly the aroma and flavour perception of wine (Figure 10) (Henick-Kling 1993, Bartowsky et al. 2002b, Matthews et al. 2004).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3. The modulation of wine flavour by bacteria
What the sources say
- Not matchedcites Henick-Kling 1993
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Bartowsky et al. 2002b
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Matthews et al. 2004
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
hedgedconditional- Asserted: passes — The authors put it forward as true.
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- Not matched
In the paper
“Sorbic acid is reduced to sorbyl alcohol, which undergoes a chemical rearrangement at wine pH to 2,4-hexadien-1ol and can, in turn, react with ethanol to give rise to the ether 2-ethoxyhexa-3,5-diene (Crowell and Guymon 1975).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.1.1. Non-volatile acids
What the sources say
- Not checked — no full text of the sourcecites Crowell and Guymon 1975 source
plaindirect- Asserted: passes — The authors put it forward as true.
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It may state two separate claims as one.
In the paper
“C 13 -norisoprenoids are secondary metabolites formed in the grape berry and many accumulate as non-volatile glycosides (Winterhalter and Schreier 1994).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.7 Monoterpenoids
What the sources say
- Not checked — no full text of the sourcecites Winterhalter and Schreier 1994 source
plain- Asserted: passes — The authors put it forward as true.
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It may state two separate claims as one.
In the paper
“The final compound has an odour reminiscent of geranium leaves with a reported sensory threshold of 100 ng/L (Riesen 1992).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.1.1. Non-volatile acids
What the sources say
- Not matchedcites Riesen 1992
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
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- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
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It may state two separate claims as one.
- Not matched
None of the sources cited for this claim could be matched to a paper in Crossref, so there is nothing to check it against.
In the paper
“Oenococcus oeni is the most well adapted wineassociated species and is used almost exclusively for the induction of malolactic fermentation (MLF) in red, white and sparkling base wines (Wibowo et al. 1985, Henick-Kling 1993, Henschke 1993).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3. The modulation of wine flavour by bacteria
What the sources say
- Not matchedcites Wibowo et al. 1985
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Henick-Kling 1993
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Henschke 1993
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
boosteddirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
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It may state two separate claims as one.
- Not matched
In the paper
“During the growth phase (Phase I), sugar catabolism occurs with little production of acetic and lactic acid; minimal citric and malic acid are metabolised in this phase.”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.1.1. Non-volatile acids
What the sources say
- Not matchedcites Krieger et al. 2000
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
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- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
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It may state two separate claims as one.
- Not matched
None of the sources cited for this claim have been checked yet.
In the paper
“The concentration of oxygen required for metabolic activity and survival in wine is now much lower than previously thought; acetic acid bacteria can survive in wine barrels for long periods of low oxygen tension and, somewhat unexpect-edly, spoilage of bottled red wine by acetic acid bacteria has been reported (Drysdale andFleet 1988, Bartowsky et al. 2003).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.1.2. Volatile acids
What the sources say
- Not matchedcites Drysdale andFleet 1988
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not checked — no full text of the sourcecites Bartowsky et al. 2003 source
plaindirect- Asserted: passes — The authors put it forward as true.
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It may state two separate claims as one.
- Not matched
In the paper
“As the bacterial cell numbers increase above 5 × 10 6 cfu/mL during Phase II, the cata-bolism of sugar ceases and malic acid metabolism proceeds accompanied by production of lactic acid; citric acid remains untouched at this stage, and there is no acetic acid produced during malic acid degradation.”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.1.1. Non-volatile acids
What the sources say
- Not matchedcites Krieger et al. 2000
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
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- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
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It may state two separate claims as one.
- Not matched
None of the sources cited for this claim have been checked yet.
In the paper
“Tartaric acid is relatively stable to bacterial activity and can only be metabolised aerobically by some Lactobacillus species with the production of acetic acid, lactic acid and succinic acid (Kandler 1983, Dittrich 1987).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.1.1. Non-volatile acids
What the sources say
- Not checked — no full text of the sourcecites Kandler 1983 source
- Not matchedcites Dittrich 1987
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
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- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
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It may state two separate claims as one.
In the paper
“Though the addition of citric acid to wine can be accompanied by an increase of diacetyl, the formation of other flavour metabolites, particularly acetic acid, can also result (Henick-Kling and Park 1994).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.1.1. Non-volatile acids
What the sources say
- Not checked — no full text of the sourcecites Henick-Kling and Park 1994 source
plainconditional- Asserted: passes — The authors put it forward as true.
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- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
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It may state two separate claims as one.
None of the sources cited for this claim could be matched to a paper in Crossref, so there is nothing to check it against.
In the paper
“The malolactic fermentation, when needed, not only provides deacidification, but can enhance the flavour profile.”
- Also stated in: § 1.3 Wine aroma and flavour · plain
“Similarly, during the malolactic fermentation, bacteria do not only provide deacidification when needed but they can also enhance the flavour profile”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > Abstract Wine is a highly complex mixture of compounds which largely define its appearance, aroma, flavour and mouth-feel properties.The compounds responsible for those attributes have been derived in turn from three major sources, viz.grapes, microbes and, when used, wood (most commonly, oak).The grapederived compounds provide varietal distinction in addition to giving wine its basic structure.Thus, the floral monoterpenes largely define Muscat-related wines and the fruity volatile thiols define Sauvignon-related wines; the grape acids and tannins, together with alcohol, contribute the palate and mouth-feel properties.Yeast fermentation of sugars not only produces ethanol and carbon dioxide but a range of minor but sensorially important volatile metabolites which gives wine its vinous character.These volatile metabolites, which comprise esters, higher alcohols, carbonyls, volatile fatty acids and sulfur compounds, are derived from sugar and amino acid metabolism.The malolactic fermentation, when needed, not only provides deacidification, but can enhance the flavour profile.The aroma and flavour profile of wine is the result of an almost infinite number of variations in production, whether in the vineyard or the winery.In addition to the obvious, such as the grapes selected, the winemaker employs a variety of techniques and tools to produce wines with specific flavour profiles.One of these tools is the choice of microorganism to conduct fermentation.During alcoholic fermentation, the wine yeast Saccharomyces cerevisiae brings forth the major changes between grape must and wine: modifying aroma, flavour, mouth-feel, colour and chemical complexity.The wine bacterium Oenococcus oeni adds its contribution to wines that undergo malolactic fermentation.Thus flavour-active yeasts and bacterial strains can produce desirable sensory results by helping to extract compounds from the solids in grape must, by modifying grape-derived molecules and by producing flavour-active metabolites.This article reviews some of the most important flavour compounds found in wine, and their microbiological origin.
What the sources say
- Not matchedcites Henick-Kling 1993
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Henschke 1993
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Laurent et al. 1994
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plainconditional- Asserted: passes — The authors put it forward as true.
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- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
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It may state two separate claims as one.
- Also stated in: § 1.3 Wine aroma and flavour · plain
The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“For this reason, Saccharomyces cerevisiae is almost universally preferred for initiating alcoholic fermentation, and has earned itself the title of the wine yeast.”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2. The modulation of wine flavour by yeast
plain- Asserted: passes — The authors put it forward as true.
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It may state two separate claims as one.
None of the sources cited for this claim could be matched to a paper in Crossref, so there is nothing to check it against.
In the paper
“The aroma of wine is due to chemical compounds with low boiling points, which are, therefore, volatile, escaping the glass and detectable by the human nose.”
- Also stated in: § 1.3 Wine aroma and flavour · plain
“However, while some volatile aroma compounds arise directly from chemical components of the grapes, many grape-derived compounds are released and/or modified by the action of flavour-active yeast and bacteria, and a further substantial portion of wine flavour substances result from the metabolic activities of these wine microbes”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 1.2 Organoleptic quality of wine Above all, wine is supposed to be enjoyed.Four senses are involved in defining the organoleptic quality of wine: sight, smell, taste and touch.Wine jargon has arisen to describe what a wine drinker senses (Forrestal 2000): appearance (sight -e.g.cloudy, hazy, deposit in the bottom of the glass, depth of colour, hue, mousse), nose (smelle.g.aroma and bouquet) and palate (taste and touchflavour and mouth-feel).The term aroma is normally used to describe the smell of a young, fresh wine; primary aromas originate during fermentation -typically youthful with upfront fresh fruit notes.Bouquet is the term for an older wine, less fresh but more complex; secondary aromas stem from oak maturation and tertiary aromas originate during bottle ageing -developed fruit showing more age, with stewed or dried fruit and other smells also seeking attention.Wine flavour involves sweetness, acidity, bitterness, saltiness and the taste of umami, mouth-feel relates to the body and texture of wine influenced by factors such as alcohol content (sensation of warmth) and tannins (drying sensation).The structure of a wine includes acidity, sweetness, bitterness (occasionally), tannin (in red wine), alcohol, palate weight and length, mouth-feel, mousse (in sparkling wine), as well as the intensity of fruit aroma and flavour, and complexity (diversity and layers of flavour).These structural elements should be in balance and harmony -they are not assessed in isolation but in relationship to each other.The myriad terms (Forrestal 2000) used to describe different wine styles demonstrate how complex it is to assess and define professionally the organoleptic quality of wine; the scope of this article is limited to the contribution of the most important, but not the only, flavour-active compounds with a stronger emphasis on the aromatic compounds.For the sake of simplicity, the terms aroma and flavour are used interchangeably. The aroma of wine is due to chemical compounds with low boiling points, which are, therefore, volatile, escaping the glass and detectable by the human nose.Small differences in the concentration of these volatile aroma compounds can mean the difference between a world-class wine and an average, 'run of the mill drop'.To date, more than 680 volatile compounds have been identified, an indication of the potential complexity of wine aroma (Schreier 1979, Maarse and Vissher 1994, Rapp 1998, Guth and Sies 2002).
What the sources say
- Not matchedcites Schreier 1979
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Simpson 1979
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Williams et al. 1989
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
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It may state two separate claims as one.
- Also stated in: § 1.3 Wine aroma and flavour · plain
None of the sources cited for this claim could be matched to a paper in Crossref, so there is nothing to check it against.
In the paper
“When nitrogen is adequate, α-ketoglutaric acid typically accumulates in wine to less than 50-100 mg/L but, when nitrogen is limited, several hundred mg/L can be produced by yeast (Rankine 1968b, Radler 1993).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.1.1 Non-volatile acids
What the sources say
- Not matchedcites Rankine 1968b
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Radler 1993
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
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It may state two separate claims as one.
- Not matched
The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“Thus flavour-active yeasts and bacterial strains can produce desirable sensory results by helping to extract compounds from the solids in grape must, by modifying grape-derived molecules and by producing flavour-active metabolites.”
- Also stated in: § 2. The modulation of wine flavour by yeast · plain
“Flavour-active wine yeasts and malolactic bacteria can produce desirable sensory results by helping to extract compounds from the solids in grape must, by modifying grape-derived molecules and by producing flavour-active metabolites.”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > Abstract Wine is a highly complex mixture of compounds which largely define its appearance, aroma, flavour and mouth-feel properties.The compounds responsible for those attributes have been derived in turn from three major sources, viz.grapes, microbes and, when used, wood (most commonly, oak).The grapederived compounds provide varietal distinction in addition to giving wine its basic structure.Thus, the floral monoterpenes largely define Muscat-related wines and the fruity volatile thiols define Sauvignon-related wines; the grape acids and tannins, together with alcohol, contribute the palate and mouth-feel properties.Yeast fermentation of sugars not only produces ethanol and carbon dioxide but a range of minor but sensorially important volatile metabolites which gives wine its vinous character.These volatile metabolites, which comprise esters, higher alcohols, carbonyls, volatile fatty acids and sulfur compounds, are derived from sugar and amino acid metabolism.The malolactic fermentation, when needed, not only provides deacidification, but can enhance the flavour profile.The aroma and flavour profile of wine is the result of an almost infinite number of variations in production, whether in the vineyard or the winery.In addition to the obvious, such as the grapes selected, the winemaker employs a variety of techniques and tools to produce wines with specific flavour profiles.One of these tools is the choice of microorganism to conduct fermentation.During alcoholic fermentation, the wine yeast Saccharomyces cerevisiae brings forth the major changes between grape must and wine: modifying aroma, flavour, mouth-feel, colour and chemical complexity.The wine bacterium Oenococcus oeni adds its contribution to wines that undergo malolactic fermentation.Thus flavour-active yeasts and bacterial strains can produce desirable sensory results by helping to extract compounds from the solids in grape must, by modifying grape-derived molecules and by producing flavour-active metabolites.This article reviews some of the most important flavour compounds found in wine, and their microbiological origin.
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- Also stated in: § 2. The modulation of wine flavour by yeast · plain
None of the sources cited for this claim could be matched to a paper in Crossref, so there is nothing to check it against.
In the paper
“However, while some volatile aroma compounds arise directly from chemical components of the grapes, many grape-derived compounds are released and/or modified by the action of flavour-active yeast and bacteria, and a further substantial portion of wine flavour substances result from the metabolic activities of these wine microbes”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 1.3 Wine aroma and flavour
What the sources say
- Not matchedcites Schreier 1979
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Simpson 1979
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Williams et al. 1989
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
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- Not matched
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“Maloethanolic wine yeast would be favoured for low pH wines from the cooler wine-producing regions, while the malolactic wine yeast would provide the best solution for high pH wines from warmer regions.”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.1.1 Non-volatile acids
hedgedconditional- Asserted: passes — The authors put it forward as true.
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Probably not a substantial claim. The paper’s conclusions may not depend on it. The paper may give no reason why it holds. It may state two separate claims as one.
None of the sources cited for this claim could be matched to a paper in Crossref, so there is nothing to check it against.
In the paper
“Unlike Schizosaccharomyces pombe, Saccharomyces cerevisiae lacks an active malate transport system; malate enters wine yeast by simple diffusion.”
- Also stated in: § 2.1.1 Non-volatile acids · plain
“the substrate specificity of the Saccharomyces cerevisiae malic enzyme is about 15-fold lower than that of the Schizosaccharomyces pombe malic enzyme (Radler 1993, Ansanay et al. 1996).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.1.1 Non-volatile acids
What the sources say
- Not matchedcites Radler 1993
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Ansanay et al. 1996
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
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It may state two separate claims as one.
- Also stated in: § 2.1.1 Non-volatile acids · plain
None of the sources cited for this claim have been checked yet.
In the paper
“Acetic acid becomes objectionable at concentrations of 0.7-1.1 g/L, depending on the style of wine; the optimal concentration is 0.2-0.7 g/L (Corison et al. 1979, Dubois 1994).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.1.2 Volatile acids
What the sources say
- Not checked — no full text of the sourcecites Corison et al. 1979 source
- Not matchedcites Dubois 1994
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
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None of the sources cited for this claim have been checked yet.
In the paper
“The volatile acid content of wine is usually between 500 and 1000 mg/L (10-15% of the total acid content) and of this, acetic acid usually constitutes about 90% of the volatile acids (Fowles 1992, Henschke and Jiranek 1993, Radler 1993).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.1.2 Volatile acids
What the sources say
- Not checked — no full text of the sourcecites Fowles 1992 source
- Not matchedcites Henschke and Jiranek 1993
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Radler 1993
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
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It may state two separate claims as one.
None of the sources cited for this claim could be matched to a paper in Crossref, so there is nothing to check it against.
In the paper
“The production of succinic acid is common amongst yeasts and is the main carboxylic acid produced during fermentation, where it typically accumulates to 2 g/L (Thoukis et al. 1965, Radler 1993, Coulter et al. 2004).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.1.1 Non-volatile acids
What the sources say
- Not matchedcites Thoukis et al. 1965
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Radler 1993
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Coulter et al. 2004
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
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It may state two separate claims as one.
- Not matched
None of the sources cited for this claim have been checked yet.
In the paper
“Its production is highly variable amongst strains of Saccharomyces cerevisiae but Saccharomyces uvarum or Saccharomyces bayanus strains tend to produce higher concentrations (Heerde and Radler 1978, Giudici et al. 1995, Eglinton et al. 2000).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.1.1 Non-volatile acids
What the sources say
plaincorrelational- Asserted: passes — The authors put it forward as true.
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It may state two separate claims as one.
None of the sources cited for this claim could be matched to a paper in Crossref, so there is nothing to check it against.
In the paper
“Whereas wine strains of Saccharomyces cerevisiae typically degrade 3-45% of malic acid during fermentation most strains of Schizosaccharomyces pombe and Schizosaccharomyces malidevorans can completely degrade it to ethanol and CO 2 (Rankine andFornachon 1964, Radler 1993).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.1.1 Non-volatile acids
What the sources say
- Not matchedcites Rankine andFornachon 1964
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Radler 1993
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
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It may state two separate claims as one.
- Not matched
In the paper
“Encouraged by the fact that the Lactobacillus casei lacticodehydrogenase gene, expressed under control of the yeast alcohol dehydrogenase gene, converted 20% of the glucose into lactic acid, this construct was also introduced into eight wine yeast strains (Dequin et al. 1999).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.1.1 Non-volatile acids
What the sources say
- Not checked — no full text of the sourcecites Dequin et al. 1999 source
plaindirect- Asserted: passes — The authors put it forward as true.
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It may state two separate claims as one.
In the paper
“Strain is the most important factor in determining keto acid production, but nitrogen type and content of the medium also affects the concentration of α-ketoglutaric acid produced (Rankine 1968 b).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.1.1 Non-volatile acids
What the sources say
- Not matchedcites Rankine 1968b
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
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- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
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It may state two separate claims as one.
- Not matched
In the paper
“Although the fermentation rate was slower, wines obtained with these engineered lactic acid-alcoholic fermentation yeasts were effectively acidified.”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.1.1 Non-volatile acids
What the sources say
- Not checked — no full text of the sourcecites Dequin et al. 1999 source
plaindirect- Asserted: passes — The authors put it forward as true.
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It may state two separate claims as one.
In the paper
“Excessive ethanol, however, can produce a perceived 'hotness' and mask the overall aroma and flavour of the wine (Guth and Sies 2002).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.1.2 Volatile acids
What the sources say
- Not matchedcites Guth and Sies 2002
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
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- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
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It may state two separate claims as one.
- Not matched
In the paper
“This step is crucial for maintaining a redox balance in the cell, as it reoxidises NADH to NAD + , which is required for glycolysis (Pronk et al. 1996).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.3 Carbonyl compounds
What the sources say
- Not matchedcites Pronk et al. 1996
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
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Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
- Not matched
In the paper
“Acetaldehyde is then converted to ethanol through alcohol dehydrogenase enzymes, the main one being encoded by the ADH1 gene.”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.3 Carbonyl compounds
What the sources say
- Not matchedcites Pronk et al. 1996
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
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- Load-bearing: fails — The paper’s conclusions may not depend on it.
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Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
- Not matched
In the paper
“the BAT1 gene is highly expressed during the logarithmic growth phase and down-regulated during the stationary phase, while the BAT2 gene shows an inverse pattern of expression (Eden et al. 1996).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.2.3 Higher alcohols
What the sources say
- Not checked — no full text of the sourcecites Eden et al. 1996 source
plaincorrelational- Asserted: passes — The authors put it forward as true.
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In the paper
“wines and distillates prepared by strains overexpressing BAT1 increased the concentration of isoamyl alcohol and its corresponding ester isoamyl acetate but to a lesser extent.The concentration of the higher alcohol isobutanol and isobutyric acid also increased.”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.2.3 Higher alcohols
What the sources say
- Not matchedcites Lilly 2004
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
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- Load-bearing: passes — The paper’s conclusions depend on it.
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It may state two separate claims as one.
- Not matched
None of the sources cited for this claim could be matched to a paper in Crossref, so there is nothing to check it against.
In the paper
“Acetaldehyde is the major carbonyl compound found in wine with concentrations ranging from 10 mg/L to 75 mg/L and a sensory threshold value of 100 mg/L (Schreier 1979, Berg et al. 1955) (Table 1).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.3 Carbonyl compounds
What the sources say
- Not matchedcites Schreier 1979
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Berg et al. 1955
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
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Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
- Not matched
In the paper
“However, in previous studies it was shown that temperature does not affect aldehyde concentration at all (Amerine and Ough 1980).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.3 Carbonyl compounds
What the sources say
- Not matchedcites Amerine and Ough 1980
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
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Probably not a substantial claim. The paper’s conclusions may not depend on it.
- Not matched
In the paper
“It has been reported that concentrations below 300 mg/L add a desirable level of complexity to wine, whereas concentrations that exceed 400 mg/L can have a detrimental effect (Rapp and Versini 1991).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.2.3 Higher alcohols
What the sources say
- Not matchedcites Rapp and Versini 1991
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
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- Not matched
In the paper
“Furthermore, ethanol concentration, fermentation temperature, the pH and composition of grape must, aeration, level of solids, grape variety, maturity and skin contact time also affect the concentration of higher alcohols in the final product (Fleet and Heard 1993).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.2.3 Higher alcohols
What the sources say
- Not matchedcites Fleet and Heard 1993
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
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It may state two separate claims as one.
- Not matched
In the paper
“Pyruvate, the end-product of glycolysis, is converted to acetaldehyde through pyruvate decarboxylase enzymes encoded by three genes, PDC1-3 (Pronk et al. 1996).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.3 Carbonyl compounds
What the sources say
- Not matchedcites Pronk et al. 1996
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
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- Load-bearing: fails — The paper’s conclusions may not depend on it.
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Probably not a substantial claim. The paper’s conclusions may not depend on it.
- Not matched
None of the sources cited for this claim have been checked yet.
In the paper
“Glycerol is a major product of alcoholic fermentation (Gancedo et al. 1968, Pronk et al. 1996, Scanes et al. 1998).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.2.2 Glycerol
What the sources say
- Not checked — no full text of the sourcecites Gancedo et al. 1968 source
- Not matchedcites Pronk et al. 1996
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Scanes et al. 1998
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
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- Load-bearing: fails — The paper’s conclusions may not depend on it.
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Probably not a substantial claim. The paper’s conclusions may not depend on it.
In the paper
“Furthermore, no relationship exists between glycerol concentration and the tears that sometimes form on the inside of a wine glass.”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.2.2 Glycerol
What the sources say
- Not matchedcites Noble and Bursick 1984
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
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- Load-bearing: fails — The paper’s conclusions may not depend on it.
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Probably not a substantial claim. The paper’s conclusions may not depend on it.
- Not matched
In the paper
“The overexpression of the BAT2 gene resulted in a substantial increase in the concentration of isobutanol, isobutyric acid and propionic acid production, while the deletion of this gene led to a decrease in the production of these compounds.”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.2.3 Higher alcohols
What the sources say
- Not matchedcites Lilly 2004
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
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It may state two separate claims as one.
- Not matched
None of the sources cited for this claim could be matched to a paper in Crossref, so there is nothing to check it against.
In the paper
“Although yeasts biosynthesise some diacetyl (0.2-0.3 mg/L) in wine, most of it originates from the metabolic activities of lactic acid bacteria, as discussed later (Laurent et al. 1991, Bartowsky andHenschke 2004).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.3 Carbonyl compounds
What the sources say
- Not matchedcites Laurent et al. 1991
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Bartowsky andHenschke 2004
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
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- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
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It may state two separate claims as one.
- Not matched
In the paper
“Tannins do, however, inhibit the cinnamate decarboxylase enzyme of Saccharomyces cerevisiae, which might be a factor in red wines where tannins are abundant (Chatonnet et al. 1993).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.4 Volatile phenols
What the sources say
- Not checked — no full text of the sourcecites Chatonnet et al. 1993 source
hedgedconditional- Asserted: passes — The authors put it forward as true.
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- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
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It may state two separate claims as one.
None of the sources cited for this claim could be matched to a paper in Crossref, so there is nothing to check it against.
In the paper
“Although many factors have been reported to affect hydrogen sulfide production, including yeast strain, sulfur source, nitrogen composition and nitrogen concentration of the test medium, the strain of yeast is the key to determining hydrogen sulfide production; surveys show that strains vary widely in their ability to produce hydrogen sulfide (Zambonelli 1964, Rankine 1968, Eschenbruch et al. 1978”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.6 Sulfur compounds
What the sources say
- Not matchedcites Zambonelli 1964
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Rankine 1968
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Eschenbruch et al. 1978
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
None of the sources cited for this claim have been checked yet.
In the paper
“Sulfur-containing flavour compounds typically occur in wine at very low concentrations, have very low detection thresholds and generally confer a negative sensory contribution to wine (Table 2) (Peppard 1988, Mestres et al. 2000, Vermeulen et al. 2005).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.6 Sulfur compounds
What the sources say
plaincorrelational- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
In the paper
“In white wine ferments, hydrogen sulfide formation is inversely correlated with initial total nitrogen, and glutathione measured after fermentation (Park et al. 2000).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.6 Sulfur compounds
What the sources say
- Not matchedcites Park et al. 2000
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaincorrelational- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
In the paper
“Although volatile phenols can contribute positively to the aroma of some wines, they are better known for their contribution to off-flavours such 'Band-aid', 'barnyard' or 'stable', which results from high concentrations of ethylphenols (Dubois 1983).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.4 Volatile phenols
What the sources say
- Not matchedcites Dubois 1983
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
boosteddirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
In the paper
“At low concentrations it can be described as nutty or toasty, but it becomes objectionable at concentrations between 1 and 4 mg/L (Sponholz, 1993).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.3 Carbonyl compounds
What the sources say
- Not matchedcites Sponholz, 1993
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
- Not matched
In the paper
“Although, Riesling wines contained similar esters, 3-methyl butanoate and ethyl hexanoate were found to be unimportant to the final aroma of the wines (Smyth et al. 2005).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.5 Esters
What the sources say
- Not matchedcites Smyth et al. 2005
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“Therefore, the SRS pathway will be activated and sulfide will accumulate due to the lack of precursors.”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.6 Sulfur compounds
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“However, the disulfides left as by-products of the reaction cannot be removed by copper ions, and not all of the off-flavours can, therefore, be removed in this way.”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.6 Sulfur compounds
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
In the paper
“Therefore, production of furfurylthiol is linked to the production of the HS -anion, which is not produced when ammonium sulfate is added in sufficient quantities in a fermentation (Blanchard et al. 2001).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.6.3 Thiols
What the sources say
- Not checked — no full text of the sourcecites Blanchard et al. 2001 source
plaincorrelational- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
In the paper
“However, this was not the case with another strain, indicating that O-acetylserine/O-acetylhomoserine sulfhydrylase activity is not directly related to hydrogen sulfide formation (Spiropoulos and Bisson 2000).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.6 Sulfur compounds
What the sources say
- Not checked — no full text of the sourcecites Spiropoulos and Bisson 2000 source
hedgedSingle case- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“Four genes that influence the release of the volatile thiol 4MMP in a laboratory strain were identified, indicating that the mechanism of release probably involves multiple genes.”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.6.3 Thiols
hedgedconditional- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
In the paper
“Because the concentrations of the amino acids cysteine and methionine in grape juices are typically not sufficient to meet the metabolic needs of growing cells, the SRS metabolic pathway is induced in order to meet this demand (Henschke and Jiranek 1993).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.6 Sulfur compounds
What the sources say
- Not matchedcites Henschke and Jiranek 1993
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
None of the sources cited for this claim have been checked yet.
In the paper
“In Saccharomyces cerevisiae, hydrogen sulfide is the product of the Sulfate Reduction Sequence (SRS) pathway and acts as an intermediate in the biosynthesis of sulfurcontaining amino acids (Yamagata 1989, Rauhut 1993, Thomas and Surdin-Kerjan 1997).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.6 Sulfur compounds
What the sources say
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
In the paper
“Hydrogen sulfide is a highly reactive species, which can take part in a range of reactions to generate compounds that impact on the flavour of a wine (Vermeulen et al. 2005).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.6 Sulfur compounds
What the sources say
- Not checked — no full text of the sourcecites Vermeulen et al. 2005 source
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
In the paper
“This alternative pathway, which is located in the mitochondrion, involves the conversion of leucine to mevalonic acid.”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.7 Monoterpenoids
What the sources say
- Not checked — no full text of the sourcecites Carrau et al. 2005 source
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
In the paper
“This work suggests that some strains of Saccharomyces yeast could contribute to the floral aroma of wine by de novo synthesis of monoterpenes, and this contribution could be augmented by certain fermentation conditions such as musts with higher concentrations of assimilable nitrogen like the ammonium ion, in combination with microaerobic fermentation (Carrau et al. 2005).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.7 Monoterpenoids
What the sources say
- Not checked — no full text of the sourcecites Carrau et al. 2005 source
hedgedconditional- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“It is, therefore, clear that there is a huge, untapped flavour potential remaining in the wine after fermentation but that this source of flavour is not fully utilised due to the metabolic limitations of the yeast cell.”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.6.3 Thiols
boosteddirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
None of the sources cited for this claim have been checked yet.
In the paper
“Metabolism of glycerol is not widespread amongst the wine lactic acid bacteria (Lactobacillus brevis, Lactobacillus hilgardii and Pediococcus pentosaceus) and results in wine spoilage (Sponholz 1993, Claisse and Lonvaud-Funel 2001, Vizoso Pinto et al. 2004).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.2 Alcohols (polyols)
What the sources say
- Not matchedcites Sponholz 1993
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not checked — no full text of the sourcecites Claisse and Lonvaud-Funel 2001 source
- Not matchedcites Vizoso Pinto et al. 2004
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Rests on an assumption: Glycerol can be degraded by two pathways, either via glycerol dehydrase or glycerol kinase.
- Rests on an assumption: The glycerol dehydrase converts glycerol to 3-hydroxypropionaldehyde.
- Rests on an assumption: Spontaneous chemical dehydration of the aldehyde, by heating or by long-term storage in acidic solution, results in the formation of acrolein, which reacts with wine phenolics, particularly in red wines, to form a bitter complex.
- Not matched
In the paper
“That is, Oenococcus oeni uses the heterolactic fermentation pathway during growth on fructose as a substrate and the mannitol pathway when using fructose as an electron acceptor (Richter et al. 2003) (Figure 10).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.2 Alcohols (polyols)
What the sources say
- Not matchedcites Richter et al. 2003
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“Bacteria can modulate the concentrations of alcohols such as glycerol, mannitol and erythritol, and affect wine flavour.”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.2 Alcohols (polyols)
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“In heterofermentative lactic acid bacteria, the reduction of fructose is a mechanism by which the cell can regenerate NAD + , particularly under anaerobic conditions.”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.2 Alcohols (polyols)
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
In the paper
“The shift is related to the growth rate, or to the high metabolic rates present during high growth rates (Richter et al. 2003).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.2 Alcohols (polyols)
What the sources say
- Not matchedcites Richter et al. 2003
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaincorrelational- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
In the paper
“In Oenococcus oeni fructose can be metabolised by two different pathways: heterolactic fermentation or mixed heterolactic/mannitol fermentation (Richter et al. 2003).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.2 Alcohols (polyols)
What the sources say
- Not matchedcites Richter et al. 2003
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
- Not matched
In the paper
“Structurally, norisoprenoids can be divided into two main groups, megastigmane and non-megastigmane (Ribéreau-Gayon et al. 2000b).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.7 Monoterpenoids
What the sources say
- Not matchedcites Ribéreau-Gayon et al. 2000b
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
- Not matched
The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“Acetaldehyde and diacetyl are two of the more important flavour-active carbonyls in wine and both can be metabolised by wine bacteria.”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.3 Carbonyls
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: fails — The paper may give no reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. The paper may give no reason why it holds. It may state two separate claims as one.
The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“The homofermentative lactic acid bacteria are also able to utilise mannitol, transporting it into the cell via the mannitol-specific phosphotransferase system and phosphorylating it to mannitol 1-phosphate, which is then oxidised by mannitol 1-phosphate dehydrogenase to the glycolysisintermediate fructose 6-phosphate (Figure 10).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.2 Alcohols (polyols)
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
None of the sources cited for this claim have been checked yet.
In the paper
“Heterolactic fermentation is carried out by bacteria in the late-exponential growth phase, whereas mixed heterolactic/mannitol fermentation is common during exponential growth.”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.2 Alcohols (polyols)
plaincorrelational- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
None of the sources cited for this claim could be matched to a paper in Crossref, so there is nothing to check it against.
In the paper
“The presence of phenol carboxylic acids (caffeic, ferulic, p-coumaric and gallic acids) and catechin appear to stimulate the growth of Oenococcus oeni, particularly by reducing the initial lag phase and enhancing the metabolism of citric acid (Vivas et al. 1997, Rozes et al. 2003).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.7 Phenols
What the sources say
- Not matchedcites Vivas et al. 1997
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Rozes et al. 2003
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
hedgedconditional- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
None of the sources cited for this claim have been checked yet.
In the paper
“When present at a high concentration (exceeding 5-7 mg/L) in wine, diacetyl is regarded by many to be undesirable (Rankine et al. 1969, Davis et al. 1985).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.3.1 Acetaldehyde
What the sources say
- Not matchedcites Rankine et al. 1969
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not checked — no full text of the sourcecites Davis et al. 1985 source
hedged- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
- Not matched
In the paper
“However, in white wine, which only contains a low concentration of flavanols, only the vinylphenol was produced as the major product, and at much diminished concentration compared to that produced by the reference Brettanomyces bruxellensis strain (Chatonnet et al. 1997).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.7 Phenols
What the sources say
- Not checked — no full text of the sourcecites Chatonnet et al. 1997 source
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
None of the sources cited for this claim could be matched to a paper in Crossref, so there is nothing to check it against.
In the paper
“Malolactic fermentation conducted at lower temperatures, perhaps 18ºC rather than 25ºC, tends to be slower, but wines accumulate a higher concentration of diacetyl (Lonvaud-Funel et al. 1984, Hart 1997).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.3.1 Acetaldehyde
What the sources say
- Not matchedcites Lonvaud-Funel et al. 1984
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Hart 1997
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
hedgeddirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
In the paper
“The sulfur-containing amino acid cysteine and the tri-peptide glutathione stimulated the growth of Oenococcus oeni whereas methionine did not (Rauhut et al. 2004).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.5 Sulfur-containing compounds
What the sources say
- Not matchedcites Rauhut et al. 2004
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“It has been found that the decomposition rate of cysteine in the presence of diacetyl at pH 3.5 and 25ºC is approximately 70% over seven days whereas at pH 8.0, cysteine is completely decomposed within an hour-and-ahalf.”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.5 Sulfur-containing compounds
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
In the paper
“In the presence of sulfur dioxide, the concentration of free diacetyl in wine is lowered, however as the sulfur dioxide content decreases, as for example during ageing, the ratio of free diacetyl will increase again, thus increasing its sensory impact (Nielsen and Richelieu 1999).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.3.1 Acetaldehyde
What the sources say
- Not matchedcites Nielsen and Richelieu 1999
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
None of the sources cited for this claim have been checked yet.
In the paper
“Phenolic acids can be transported into bacterial cells by active transport, decarboxylated to the vinyl derivatives by hydroxycinnamic acid decarboxylases and enzymatically reduced to the ethyl derivatives (Cavin et al. 1993(Cavin et al. , 1994) ) (Figure 10).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.7 Phenols
What the sources say
- Not checked — no full text of the sourcecites Cavin et al. 1993 source
- Not matchedcites Cavin et al. 1994
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
None of the sources cited for this claim could be matched to a paper in Crossref, so there is nothing to check it against.
In the paper
“Researchers observed increases in ethyl ester concentration in wine following malolactic fermentation, including ethyl acetate, ethyl hexanoate, ethyl lactate, and ethyl octanoate, as well as decreases in some esters (Zeeman et al. 1982, Dittrich 1987, Laurent et al. 1994, de Revel et al. 1999, Delaquis et al. 2000, Gambaro et al. 2001).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.4 Esters
What the sources say
- Not matchedcites Zeeman et al. 1982
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Dittrich 1987
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Laurent et al. 1994
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
In the paper
“Studies in a synthetic wine-like medium have shown that hydroxycinnamic acids inhibit the growth of Oenococcus oeni more than do hydroxybenzoic acids, whereas Lactobacillus hilgardii is less affected by these phenolic compounds, with the exception of p-coumaric acid (Campos et al. 2003).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.7 Phenols
What the sources say
- Not checked — no full text of the sourcecites Campos et al. 2003 source
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“In contrast, bacteria can produce significant amounts of diacetyl during malolactic fermentation, and diacetyl is one of the most important flavour compounds produced by Oenococcus oeni.”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.3.1 Acetaldehyde
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
In the paper
“Oenococcus oeni strains possess various glycosidase activities; however, these activities on synthetic glycosides were dependent on wine conditions such as pH, ethanol and residual sugar content (Grimaldi et al. 2000).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.6 Glycosidic conjugates
What the sources say
- Not checked — no full text of the sourcecites Grimaldi et al. 2000 source
plaincorrelational- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
None of the sources cited for this claim could be matched to a paper in Crossref, so there is nothing to check it against.
In the paper
“The choice of yeast and bacterial strain to modulate wine flavour according to specifications of a target market will differ with (i) the type and style of wine to be made; (ii) the grape variety and viticultural practices; as well as (iii) winemaking techniques and technical requirements of the winery (reviewed in Pretorius 2000, 2003, 2004, de Barros Lopes et al. 2005, Pretorius et al. 2005, Swi”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 4. Concluding remarks
What the sources say
- Not matchedcites Pretorius 2000
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Pretorius 2003
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Pretorius 2004
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaincorrelational- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“Oenococcus oeni is a fastidious organism that requires several amino acids and short peptides for growth.”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.8 Amino acids and peptides
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
The paper relies on this without support.
The choice of microorganism to conduct fermentation is a tool that can produce wines with specific flavour profiles.
“One of these tools is the choice of microorganism to conduct fermentation.”
The paper relies on this without support.
Yeasts are predominant during the complex process of winemaking.
“Yeasts are predominant during the complex process of winemaking.”
The paper relies on this without support.
Glycerol can be degraded by two pathways, either via glycerol dehydrase or glycerol kinase.
“Glycerol can be degraded by two pathways, either via glycerol dehydrase or glycerol kinase.”
The paper relies on this without support.
The glycerol dehydrase converts glycerol to 3-hydroxypropionaldehyde.
“The glycerol dehydrase converts glycerol to 3hydroxypropionaldehyde.”
The paper relies on this without support.
Spontaneous chemical dehydration of the aldehyde, by heating or by long-term storage in acidic solution, results in the formation of acrolein, which reacts with wine phenolics, particularly in red wines, to form a bitter complex.
“Spontaneous chemical dehydration of the aldehyde, by heating or by long-term storage in acidic solution, results in the formation of acrolein, which reacts with wine phenolics, particularly in red wines, to form a bitter complex (Figure 10).”
The paper relies on this without support.
Wine flavour is one of the key drivers of consumer choice.
“Nevertheless, it is a common fact that wine flavour is one of the key drivers of consumer choice.”
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
Each contradiction between two passages listed here was confirmed by an independent check.
Rated minor: it would not touch a result — a value no result rests on, a p-value that stays on the same side of the significance level, or a conflict that is clerical, resolved elsewhere in the paper, or outside its own findings.
In the paper
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.4 Volatile phenols
“p-coumaric acid and ferulic acid, are decarboxylated in a non-oxidative process by Saccharomyces cerevisiae to form the volatile phenols 4vinylguaiacol and 4-vinylphenol, respectively”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.7 Phenols
“p-coumaric acid and/or ferulic acid to 4vinylphenol and/or 4-vinylguaiacol, respectively”
Rated minor: it would not touch a result — a value no result rests on, a p-value that stays on the same side of the significance level, or a conflict that is clerical, resolved elsewhere in the paper, or outside its own findings.
In the paper
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.3 Carbonyl compounds
“but it becomes objectionable at concentrations between 1 and 4 mg/L”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.3.1 Acetaldehyde
“At around 1-4 mg/L, however, depending on the style and type of wine, it is considered to contribute a desirable 'buttery' or 'butterscotch' flavour.”
Rated minor: it would not touch a result — a value no result rests on, a p-value that stays on the same side of the significance level, or a conflict that is clerical, resolved elsewhere in the paper, or outside its own findings.
In the paper
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.2.2 Glycerol
“Red wines typically have higher concentrations of glycerol than white wines”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.2.2 Glycerol
“(6.82 g/L versus 10.49 g/L; Nieuwoudt et al. 2002)”
Rated minor: it would not touch a result — a value no result rests on, a p-value that stays on the same side of the significance level, or a conflict that is clerical, resolved elsewhere in the paper, or outside its own findings.
In the paper
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.2.3 Higher alcohols
“2-acetyltetrahydropyridine (ACPTY)”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.8 Amino acids and peptides
“2-acetyltetrahydropyridine (ACTPY)”
Rated minor: it would not touch a result — a value no result rests on, a p-value that stays on the same side of the significance level, or a conflict that is clerical, resolved elsewhere in the paper, or outside its own findings.
In the paper
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.6 Sulfur compounds
“The concentration of DMS found in wine is well above the sensory threshold of 25 µg/L (white wine) and 60 µg/L (red wine).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.6 Sulfur compounds
“Dimethyl sulfide 1.4-61.9 25 asparagus, corn, molasses”
Citations
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Sorted by citations
Items 1,001–1,100 of 1,221
Unban, K., Muangkajang, N., Kodchasee, P., et al. (2023) · Microbiology Research · doi:10.3390/microbiolres14040133 · Cited by 2
Nardi, T. (2007) · Padua Research Archive (University of Padova) · Cited by 2
Sánchez-Suárez, F., & Peinado, R. A. (2025) · Fermentation · doi:10.3390/fermentation11110639 · Cited by 3
Influence of enzymatic treatments on white wine composition
Scutarașu, E. C., Cotea, V. V., Luchian, C. E., et al. (2019) · BIO Web of Conferences · doi:10.1051/bioconf/20191502032 · Cited by 2
Barbosa-Hernández, E. J., Arellano‐Plaza, M., Verdín, J., Pereira‐Santana, A., & Kirchmayr, M. R. (2026) · Food Research International · doi:10.1016/j.foodres.2026.118588 · Cited by 2
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“…the most important sensory carbonyl compounds formed during alcoholic fermentation as it is associated with herbaceous and oxidative notes in wines [55], and 3-OH-2-butanone, at low concentrations, makes a positive contribution to the wine aroma, supplying buttery notes and adding complexity [56].”
BackgroundGuerriero, E., Iorizzo, M., Cerasa, M., et al. (2021) · Analytica—A Journal of Analytical Chemistry and Chemical Analysis · doi:10.3390/analytica2020005 · Cited by 1
“fermentation [6] and tertiary those deriving from the aging of wine (regardless of the container used for storage) [7].”
BackgroundLemut, M. S., Antalick, G., Comuzzo, P., et al. (2026) · Foods · doi:10.3390/foods15142571 · Cited by 1
Aroma Enhancement of La Mancha White Wines Using Coupage Technique
Alises, M. O., Sánchez‐Palomo, E., Cañas, P. M. I., et al. (2025) · Beverages · doi:10.3390/beverages11040118 · Cited by 1
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Dias, S. R., Bressani, A. P. P., Batista, N. N., Martinez, S. J., Pimenta, L. P. S., Alves, E. A., Dias, D. R., & Schwan, R. F. (2026) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2026.111711 · Cited by 1
Effect of LEU2 Gene Deletion on Higher Alcohols Production of High Adjunct Beer
Liu, Y., Dong, J., Chen, Y., et al. (2013) · Lecture notes in electrical engineering · doi:10.1007/978-3-642-37916-1_13 · Cited by 1
Assessment and control of grape maturity and quality
Rollè, L., Segade, S. R., Paissoni, M. A., et al. (2021) · Elsevier eBooks · doi:10.1016/b978-0-12-823497-6.00001-6 · Cited by 1
Egyptian Beverages: A Journey through Ancient to Modern Times
Raafat, M., & Fouad, M. (2018) · International Academic Journal Faculty of Tourism and Hotel Management · doi:10.21608/ijaf.2018.95506 · Cited by 1
The Effect of Adding Exogenous Bletilla Striata Polysaccharide on Kiwifruit Wine Quality
Zheng, Z., Yi, C., Zhao, J., et al. (2026) · Foods · doi:10.3390/foods15142521 · Cited by 1
“Previous studies have shown that aromatic amino acids are important precursors for the synthesis of higher alcohols and characteristic esters by Saccharomyces cerevisiae via the Ehrlich pathway in alcoholic fermentation systems [50,51].”
Influence of yeasts of the genus Saccharomyces and not Saccharomyces in elaboration of white wines
Quincozes, L., Santos, P. D. S., Vieira, L., et al. (2019) · BIO Web of Conferences · doi:10.1051/bioconf/20191202014 · Cited by 1
Sánchez-Suárez, F., Palenzuela, M. D. V., Ramos-Muñoz, V. M., Rosal, A., & Peinado, R. A. (2026) · Agriculture · doi:10.3390/agriculture16020200 · Cited by 3
Cibaka, M.-L. K., Gros, J., & Collin, S. (2017) · BASE · doi:10.25518/1780-4507.13376 · Cited by 1
“De même, la levure convertit le 3SHol en 3SHA grâce à l’alcool acétyl transférase (Swiegers et al., 2005 ; Figure 6).”
BackgroundBacterial Fermentation Products
Waterhouse, A. L., Sacks, G. L., & Jeffery, D. W. (2024) · doi:10.1002/9781394258406.ch22-5 · Cited by 1
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“In winemaking, the yeast-related formation of hydrogen sulfide is considered unfavorable, as it is linked to an unpleasant aroma referred to as “rotten egg” odor [132,139,140].”
Wild Yeasts Selection for High-Quality Patagonian Wines
del Mónaco, S. M., Curilén, Y., Bravo, S. M. E., Simes, A. B., Carreño, V. A., Maturano, R. D. C., & Caballero, A. C. (2016) · Springer eBooks · doi:10.1007/978-3-319-42801-7_16 · Cited by 1
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Ann, Y. C., Wei, F. S., Yeo, G., et al. (2021) · International Journal of Food Science · doi:10.1155/2021/9979115 · Cited by 1
“[20] who stated that the volatile alcohol is the major parameter affecting the aroma properties of fermented spirits.”
BackgroundAromatski profil vina priznatih klonova sorte 'Graševina'
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“2-Methyl-1-Up butanol contributes to baked, onion, malt, and wine aromas, while 1-Octen-3-ol provides earthy, mushroom-like scents (Swiegers et al., 2005).”
Yeasts in Fermented Foods and Beverages
Savitri, T. C. B. A. (2015) · CRC Press eBooks · doi:10.1201/b19872-4 · Cited by 1
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“Their formation is primarily driven by yeast enzymatic pathways during alcoholic and secondary fermentations, although their final concentrations also reflect subsequent chemical transformations, including esterification, hydrolysis, and interactions with lees during maturation [41].”
Genetics of Microorganisms – Yeasts
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Microbial Production of Aromatic Esters (Fruity Aromas)
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“Among these, FAAs are particularly important because they not only sustain microbial growth but also influence key metabolic pathways that determine the sensory and functional properties of the final product [2,6,7].”
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Biotechnological phenomics of autochthonous grape yeasts from Douro wine region
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“The presence of high concentrations of acetaldehyde in spirits is an indicative of oxidation of the ethanol during alcoholic fermentation (Asquieri et al., 2009; Bortoletto & Alcarde, 2013; Swiegers et al., 2005).”
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“Fatty acids are produced through yeast lipid metabolism during fermentation, and they are associated with ‘fatty’, ‘rancid’, and ‘cheesy’ aromas [68] Four fatty acids were measured in all the wines produced.”
Discovery of “disulfide bonded-thiols”, the Major Precursors of Thiol Compounds in Malt and Hops
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“Consequently, ethyl decanoate—associated with soapy or floral scents [40]—was slightly elevated in the LAB beers.”
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Ethanol production from native yeast isolated from local cultivars of Musa sp.
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Isolation and Selection of Conventional and Non‐Conventional Fermentative Yeasts
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Álvarez‐Pérez, J. M., Garzón-Jimeno, E., & Coque, J. J. R. (2015) · Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Horticulture · doi:10.15835/buasvmcn-hort:11013 · Cited by 1
“Several studies have linked the association of yeast population to a fermentation process and their influence in the final organoleptic properties of wines (for a complete review see Swiegers et al., 2005).”
BackgroundSánchez-Suárez, F., Nesi, S., Caruso, G. M., de Lerma, N. L., & Peinado, R. A. (2026) · Foods · doi:10.3390/foods15071249 · Cited by 2
Sensory profiling of Swedish white wines and a contextual analysis of Swedish viticulture
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First Evidence of Metabolically Active Intracellular Bacteria in Saccharomyces cerevisiae
Tramice, A., Liti, G., Iodice, A., et al. (2025) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.5c04823 · Cited by 1
Gyedu‐Akoto, E., Asare, E. K., Opoku, S. Y., Dadzie, A. M., & Ofosu-Agyei, E. (2021) · Nutrition & Food Science · doi:10.1108/nfs-09-2020-0355 · Cited by 1
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“Their concentrations depend on yeast activity, wine style, and chemical makeup [25].”
Oliphant, S. A., Sumby, K. M., Gardner, J. M., et al. (2026) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2026.111992 · Cited by 1
Formation Pathways in Vinification
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Metadata
- Authors
- SWIEGERS, J. H., BARTOWSKY, E. J., HENSCHKE, P. A., & PRETORIUS, I. S.
- Affiliations
- Australian Wine Research Institute (AU)
- Corresponding author
- PRETORIUS, I.S.
- Venue
- Australian Journal of Grape and Wine Research
- Publisher
- Wiley
- Published
- 2005-07
- Volume
- 11
- Issue
- 2
- Pages
- 139-173
- ISSN
- 1322-7130 (ISSN-L)
- 1755-0238
- OpenAlex
- W1998869177
- Cited by
- 1,216
- References
- 98
- Citations by year
- 2026: 68 · 2025: 65 · 2024: 56 · 2023: 72 · 2022: 76 · 2021: 91 · 2020: 86 · 2019: 82 · 2018: 72 · 2017: 73 · 2016: 75 · 2015: 56 · 2014: 60 · 2013: 51 · 2012: 59
- FWCI
- 28.47
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Australian Journal of Grape and Wine Research (publishedVersion)
- Adelaide Research & Scholarship (AR&S) (University of Adelaide) (submittedVersion)
- Funders
- Alberta Water Research Institute
- Australian Government
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Horticultural and Viticultural Research
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
- Keywords
- wine aroma, wine flavor, Saccharomyces cerevisiae, Oenococcus oeni, malolactic fermentation, alcoholic fermentation, volatile metabolites, higher alcohols, esters, sulfur compounds, volatile fatty acids, microbial metabolism, sensory profile
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