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.
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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.
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- 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.
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- 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.
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- 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.
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- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
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- 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.
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- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
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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.
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- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
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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.
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- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
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- 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.
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- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
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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.
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- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
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- Not matched
In the paper
“Furfurylthiol is a potent aroma compound identified in Bordeaux red wines, white Petite Manseng, and also in toasted barrel staves (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: unclear — It is unclear whether the paper’s conclusions depend on it.
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- Not matched
In the paper
“Methionine can be metabolised by yeast to form sulfurcontaining fusel alcohol, methionol or 3-methylthio-1propanol, which has 'cauliflower' and 'cabbage' odours (Mestres 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 checked — no full text of the sourcecites Mestres et al. 2000 source
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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In the paper
“Sulfate availability can also influence sulfide formation (Hallinan et al. 1999).”
§ 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 Hallinan et al. 1999
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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- Not matched
In the paper
“Overexpression of the MET17 gene, which encodes O-acetylserine/O-acetylhomoserine sulfhydrylase, in a strain of Saccharomyces cerevisiae results in greatly reduced hydrogen sulfide formation.”
§ 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
plaindirectSingle case- 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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In the paper
“Cells accumulate glutathione during growth and it has been estimated that this peptide can contribute up to 40% of the sulfide produced by nitrogen-starved cells (Hallinan et al. 1999).”
§ 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 Hallinan et al. 1999
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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- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
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- 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
“DMS formation during fermentation has also variously been linked to cysteine, cystine or glutathione metabolism in yeast (Rauhut 1993, Ribéreau-Gayon et al. 2000b).”
§ 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 1993
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.
hedgedcorrelational- 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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- Not matched
In the paper
“Overexpression of the two genes MET14 and SSU1 have been shown to increase the formation of sulfite (Donalies and Stahl 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 checked — no full text of the sourcecites Donalies and Stahl 2002 source
boosteddirect- Asserted: passes — The authors put it forward as true.
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In the paper
“These authors showed that fermentations that have an added nitrogen source, such as asparagine, do not produce as much furfurylthiol.”
§ 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.
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- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
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In the paper
“In Cabernet Sauvignon and Merlot musts, it was shown that the amount of 3MH released was proportional to the Cys-3MH concentration.”
§ 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 Murat et al. 2001a
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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- Not matched
In the paper
“Recently, the β-glucosidase from Debaryomyces pseudopolymorphus was found to be suitable for use under wine conditions (Cordero Otero et al. 2003).”
§ 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
“However, only a small fraction (1.6% at day 6 of fermentation) of the cysteine-bound precursor was released as 3MH (Dubourdieu et al. 2000).”
§ 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 Dubourdieu 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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In the paper
“Indeed, the aroma intensity of wine made with a yeast expressing the β-1,4-glucanase gene from Trichoderma longibrachiatum was shown to be more intense than the wild-type (Vilaneuva et al. 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 Vilaneuva 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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A claim is checked only against the cited paper’s full text, never its abstract, and none is available for its sources.
In the paper
“However, their activity towards glycoside precursors seems to be very low (Günata et al. 1986, Delcroix et al. 1994, Hernández et al. 2003).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.7 Monoterpenoids
What the sources say
hedged- Asserted: passes — The authors put it forward as true.
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In the paper
“Addition of the enzyme to Chardonnay ferments resulted in increased concentrations of citronellol, nerol and geraniol.”
§ 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
plaindirect- Asserted: passes — The authors put it forward as true.
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In the paper
“Wines made with hybrids produced between Saccharomyces bayanus and Saccharomyces cerevisiae have been shown to contain more of the volatile thiols (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 Murat et al. 2001b
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
None of the sources cited for this claim have been checked yet.
In the paper
“However, these enzymes exhibit almost nonexistent activity towards grape terpenyl-glycosides in must and wine, probably because they are inhibited by glucose and exhibit poor stability at the low pH and high ethanol concentration (Bayonove et al. 1984, Aryan et al. 1987).”
§ 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 Bayonove et al. 1984
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not checked — no full text of the sourcecites Aryan et al. 1987 source
hedgedconditional- Asserted: passes — The authors put it forward as true.
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- Not matched
In the paper
“The amount of 4MMP released in wine ferments is dependent on which yeast strain is used to conduct the fermentation (Dubourdieu et al. 2000).”
§ 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 Dubourdieu 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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- Not matched
None of the sources cited for this claim have been checked yet.
In the paper
“Yeast species that produce terpenoids include Kluyveromyces lactis, Torulaspora delbrueckii (formerly Saccharomyces fermentati) and Ambrosiozyma monospora (Drawert and Barton 1978, Fagan et al. 1981, Klingenberg and Sprecher 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
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
“Work at the AWRI has confirmed these findings by showing that different commercial wine strains have variable abilities to release of 4MMP from the Cys-4MMP precursor in model ferments.”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.6.3 Thiols
boostedcorrelational- Asserted: passes — The authors put it forward as true.
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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
“Previously, acid hydrolysis was thought to be an effective method for monoterpene liberation, but studies have shown that high temperature acid hydrolysis results in unwanted rearrangement of the monoterpene aglycones (Usseglio Tomasset and Di Stefano 1980, Williams et al. 1982 a).”
§ 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 Usseglio Tomasset and Di Stefano 1980
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Williams et al. 1982 a
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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- Not matched
In the paper
“In related thiol research, these workers showed that the volatile thiol 3MHA is formed by yeast from 3MH by the action of the ester forming alcohol acetyltransferase, encoded by the ATF1 gene (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.
plaindirect- Asserted: passes — The authors put it forward as true.
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- Not matched
In the paper
“Commercial wine yeast strains that release even more thiols than VL3 were identified (Howell et al. 2004).”
§ 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 Howell et al. 2004 source
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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In the paper
“Some fungal (Penicillium) and yeast species are also able to produce monoterpenoids (Larsen andFrisvad 1994, 1995).”
§ 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 Larsen andFrisvad 1994, 1995
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
“Surprisingly, the wines produced by the VIN13 commercial wine yeast transformed with the Saccharomycopsis fibuligera BGL1 and BGL2 β-glucosidase genes also contained increased ester concentrations (van Rensburg 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 matchedcites van Rensburg et al. 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.
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- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
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- Not matched
In the paper
“It exhibits resistance to wine-associated inhibitory compounds such as glucose, ethanol and sulfur dioxide.”
§ 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
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In the paper
“These findings were confirmed in a homozygous derivative of the commercial wine yeast, VL3, showing that deletion of the genes leads to a decrease in the amount of 4MMP released (Howell 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 checked — no full text of the sourcecites Howell et al. 2005 source
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In the paper
“However, on average, only 3.2% of the precursor was released during fermentation.”
§ 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 Murat et al. 2001a
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
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In the paper
“Interestingly, formation of the sesquiterpenes, nerolidol and farnesol, was not stimulated (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
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In the paper
“The laboratory of Dubourdieu has shown in model ferments that when the chemically synthesised precursor, S-3-(hexan-1-ol)-L-cysteine (Cys-3MH) decreases in concentration, 3MH increases.”
§ 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 Dubourdieu et al. 2000
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
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In the paper
“A recent survey of native wine strains, isolated in Uruguay, has shown that several are capable of significant 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
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In the paper
“Other megastigmanes such as β-ionone and α-ionone are thought to be important to the aroma of some wines (Ribéreau-Gayon et al. 2000b, Kotseridis et al. 1998).”
§ 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.
- Not checked — no full text of the sourcecites Kotseridis et al. 1998 source
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In the paper
“Citric acid can be metabolised by numerous genera of the lactic acid bacteria and results in the production of acetic acid and diacetyl, both of which can have an important effect on wine flavour (Figure 11) (Bartowsky and Henschke 2004).”
§ 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 Bartowsky and Henschke 2004 source
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In the paper
“This reaction is catalysed by the enzyme malate decarboxylase, often referred to as the malolactic enzyme, with the requirement of cofactors NAD + and Mn ++ (Lonvaud-Funel and Strasser de Saad 1982, Caspritz and Radler 1983, Spettoli et al. 1984, Naori et al. 1990, Kunkee 1991) (Figure 10).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.1.1. Non-volatile acids
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In the paper
“Analysis of 52 young red wines found that β-damascenone was present in all wines above its threshold concentration (Ferreira et al. 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 Ferreira et al. 2000
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
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In the paper
“The metabolism of organic acids during malolactic fermentation can have a significant impact on the flavour of the wine (Henick-Kling 1993, Bartowsky et al. 2002a).”
§ 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 Henick-Kling 1993
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Bartowsky et al. 2002a
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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In the paper
“The metabolism of sugars and organic acids during malolactic fermentation can be divided into three phases (Krieger et al. 2000).”
§ 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.
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In the paper
“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.”
- Also stated in: § 1.3 Wine aroma and flavour · plain
“During the alcoholic fermentation, yeasts do not only convert sugars to ethanol and carbon dioxide; they also produce a range of minor but sensorially important volatile metabolites that gives wine its vinous character”
§ 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 Schreier 1979
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Etiévant 1991
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not checked — no full text of the sourcecites Guth 1998 source
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- 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
“The wine bacterium Oenococcus oeni adds its contribution to wines that undergo malolactic fermentation.”
§ 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
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In the paper
“The acidity of grape juice and wine has a direct impact on its sensory quality and physical, biochemical and microbial stability (Fowles 1992, Jackson 1994, 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
- Not checked — no full text of the sourcecites Fowles 1992 source
- Not matchedcites Jackson 1994
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Boulton et al. 1998
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In the paper
“Theoretically, a combination of these two strategies should lower the alcohol content by more than 4% (v/v).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.1.2 Volatile acids
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In the paper
“The conversion of malic acid to ethanol and CO 2 under anaerobic conditions means that a greater level of deacidification can be achieved than that by malolactic fermentation.”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.1.1 Non-volatile acids
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In the paper
“Therefore, the importance of yeast and, to a lesser extent, bacteria are central to the development of wine flavour.”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 1.3 Wine aroma and flavour
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In the paper
“Researchers have successfully employed genetic engineering to construct Saccharomyces cerevisiae strains capable of modulating the concentrations of lactic acid and malic acid.”
§ 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 and Barre 1994 source
- Not matchedcites Porro et al. 1995
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Skory 2003
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In the paper
“Abnormal succinic acid accumulation during fermentation has been associated with yeast strain, fermentation temperature, aeration, must clarity and composition, including sugar concentration, nutrient content, pH, titratable acidity and sulfur dioxide concentration (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 Coulter et al. 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.
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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
“A secondary role concerns the modification of grape-derived constituents such as glyco-and cysteine-conjugates, which enhance the wines' varietal character.”
§ 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
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In the paper
“Due to the inefficiency of the mitochondrial lacticodehydrogenases under fermentation conditions, natural Saccharomyces cerevisiae strains produce only traces of lactic acid during alcoholic fermentation (Dequin and Barre 1994).”
§ 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 and Barre 1994 source
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In the paper
“That is why wine has more flavour than the grape juice it was produced from.”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 1.3 Wine aroma and flavour
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In the paper
“During vinification trials, it was shown that these malo-ethanolic and malolactic wine yeasts could degrade all the malic acid in must within three days with no off-flavour (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
hedgeddirect- Asserted: passes — The authors put it forward as true.
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In the paper
“Similarly, a significant decrease in ethanol concentration (up to 2%) and a concomitant increase in extracellularly accumulated glycerol have been achieved by the overexpression of either of the authentic GPD1-or GPD2-encoded glycerol-3-phosphate dehydrogenase isozymes of Saccharomyces cerevisiae (Michnick et al. 1997, Remize et al. 1999, de Barros Lopes et al. 2000).”
§ 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
plaindirect- Asserted: passes — The authors put it forward as true.
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In the paper
“Acetic acid production by the strains of Saccharomyces cerevisiae used in winemaking has been reported to vary widely and, during fermentation, as little as 100 mg/L and up to 2 g/L are produced (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 matchedcites Radler 1993
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In the paper
“A decrease of almost 2% in ethanol concentration has been achieved by the expression of the GOX1 glucose oxidase gene of a food-grade fungus (Aspergillus niger) in yeast (Malherbe et al. 2003).”
§ 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 Malherbe et al. 2003 source
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In the paper
“Recently, it has been shown that Ald6p, Ald5p and Ald4p are the main enzymes responsible for acetate formation during the more wine-like anaerobic growth on glucose (Saint-Prix et al. 2004).”
§ 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 Saint-Prix et al. 2004
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
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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
“Although Saccharomyces can produce acetic acid, excessive concentrations in wine are largely the result of the metabolism of ethanol by aerobic acetic acid bacteria, a topic discussed below.”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.1.2 Volatile acids
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A claim is checked only against the cited paper’s full text, never its abstract, and none is available for its sources.
In the paper
“Strains of the related cryotolerant species, Saccharomyces bayanus and Saccharomyces uvarum, typically produce less acetic acid than Saccharomyces cerevisiae (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 > 2.1.2 Volatile acids
What the sources say
plaincorrelational- Asserted: passes — The authors put it forward as true.
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In the paper
“Commercialscale trials under winemaking conditions have shown that the mutant could degrade 3.5-10 g/L malic acid in juices over a 21-73 hour period (Thornton and Rodriguez 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 Thornton and Rodriguez 1996
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
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In the paper
“glycerol formation helps to maintain the cell's redox balance, necessary for ATP energy generation and cell growth”
§ 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 Pronk et al. 1996
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
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In the paper
“Although this non-volatile triol has no direct impact on the aromatic characteristics of wine”
§ 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
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In the paper
“Branched-chain higher alcohols, isoamyl alcohol, active amyl alcohol and isobutanol, are synthesised in the yeast cell through the Ehrlich pathway, which involves the degradation of the branched-chain amino acids, leucine, isoleucine and valine (Ehrlich 1904).”
§ 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 Ehrlich 1904 source
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In the paper
“Acetaldehyde can react with malvidin 3-O-glucoside to form the vinyl adduct of malvidin 3-O-glucoside (Bakker andTimberlake, 1997, Benabdeljalil et al. 2000).”
§ 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 Bakker andTimberlake, 1997
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not checked — no full text of the sourcecites Benabdeljalil et al. 2000 source
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In the paper
“In the usual concentrations that it is found in dry wine, glycerol has no effect on the perceived aroma intensity of wine (Nieuwoudt 2004).”
§ 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 Nieuwoudt 2004
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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
“This latter role explains the higher concentrations of glycerol found in sweet wines.”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.2.2 Glycerol
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In the paper
“glycerol can, depending on its concentration and the style of wine, have a noticeable effect on apparent sweetness (Noble and Bursick 1984).”
§ 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.
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In the paper
“it provides precursors for the synthesis of phospholipids, which are components of cell membranes, during the period of yeast growth”
§ 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 Pronk et al. 1996
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
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In the paper
“Sensory analyses indicated that the wines and distillates produced with the strains in which the BAT1 and BAT2 genes were overexpressed individually had more fruity characteristics (peach and apricot aromas) than the wines produced by the wildtype strains (Lilly 2004).”
§ 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
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In the paper
“a laboratory strain of Saccharomyces cerevisiae over-expressing GPD2 and lacking ALD6 had the desired effect of producing more glycerol and less ethanol, without an increase in acetic acid (Remize et al. 2000, Eglinton 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 matchedcites Remize et al. 2000
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not checked — no full text of the sourcecites Eglinton et al. 2002 source
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In the paper
“In wine, the amount of acetaldehyde can increase over time due to oxidation of ethanol, activity of film yeast and aeration (Fleet and Heard 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 Fleet and Heard 1993
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In the paper
“the overexpression of either of the authentic GPD1 or GPD2 genes of Saccharomyces cerevisiae redirects the carbon flow to glycerol formation with the concomitant overproduction of glycerol at the expense of ethanol (Michnick et al. 1997, Scanes et al. 1998, Remize et al. 1999, de Barros Lopes et al. 2000).”
§ 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 Michnick et al. 1997
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.
- Not checked — no full text of the sourcecites Remize et al. 1999 source
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In the paper
“Sensory tests have shown that glycerol imparts sweetness at a threshold of about 5.2 g/L in dry white wine.”
§ 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.
plaindirect- Asserted: passes — The authors put it forward as true.
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In the paper
“glycerol protects yeast from high osmotic stress caused by high sugar concentrations (Pronk et al. 1996).”
§ 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 Pronk et al. 1996
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
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In the paper
“Acetaldehyde concentration can also vary considerably (from 6 to 190 mg/L) depending on the yeast strain (Then and Radler 1971).”
§ 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 Then and Radler 1971
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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In the paper
“The concentration of amino acids (the precursors for higher alcohols) in the must also influences higher alcohol production, where the total production of higher alcohols increases as concentrations of the corresponding amino acids increase (Schulthess and Ettlinger 1978).”
§ 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 Schulthess and Ettlinger 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.
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A claim is checked only against the cited paper’s full text, never its abstract, and none is available for its sources.
In the paper
“Acetaldehyde, and indeed other yeast products, including pyruvic acid and vinyl phenol, are involved in reactions with anthocyanins and various wine phenolic compounds to produce stable pigments in red wine (Bakker and Timberlake, 1997, Benabdeljalil et al. 2000, Hayasaka and Asenstorfer 2002, Eglinton et al. 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
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None of the sources cited for this claim have been checked yet.
In the paper
“The use of different yeast strains during fermentation contributes considerably to variations in higher alcohol profiles and concentrations in wine (Rankine 1968b, Giudici et al. 1990).”
§ 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 Rankine 1968b
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not checked — no full text of the sourcecites Giudici et al. 1990 source
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In the paper
“sulfiteresistant strains of Saccharomyces cerevisiae produce much more acetaldehyde than parental non-resistant strains (Casalone et al. 1992).”
§ 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 checked — no full text of the sourcecites Casalone et al. 1992 source
plaindirect- Asserted: passes — The authors put it forward as true.
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In the paper
“Only at high concentration does glycerol affect the apparent viscosity of wine; a concentration of more than 25.8 g/L would be needed to produce a difference in viscosity (Noble and Bursick 1984).”
§ 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.
hedged- Asserted: passes — The authors put it forward as true.
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In the paper
“The production of phenolic off-flavours by Saccharomyces uvarum brewing strains is dependent on the presence of a functional allele of the PAD1/POF1 phenylacrylic acid decarboxylase gene (Meaden and Taylor 1991, Hwang 1992, Clausen et al. 1994, Shinohara et al. 2000).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.4 Volatile phenols
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plaindirect- Asserted: passes — The authors put it forward as true.
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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 production of esters by the yeast during fermentation can have a significant effect on the fruity flavours in wine (Figure 7).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.5 Esters
plainconditional- Asserted: passes — The authors put it forward as true.
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In the paper
“The nonflavonoid hydroxycinnamic acids, such as 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 (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
plaindirect- Asserted: passes — The authors put it forward as true.
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In the paper
“the overexpression of ATF1 and ATF2 increased the concentrations of ethyl acetate, isoamyl acetate, 2phenylethyl acetate and ethyl caproate”
§ 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 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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In the paper
“Via the enolic form, acetaldehyde can form an ethyl-linked conjugate of anthocyanin with proanthocyanidin (Timberlake and Bridle 1976b).”
§ 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 Timberlake and Bridle 1976b
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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In the paper
“It has been shown that Chardonnay wines characteristically contain ethyl esters such as ethyl-2-methyl propanoate, ethyl-2-butanoate, 3-methyl butanoate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, and the acetate esters hexyl acetate, 2-methylbutyl acetate and 3-methylbutyl acetate.”
§ 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.
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In the paper
“mixed culture fermentations by wild yeasts, such as Hanseniaspora guilliermondii and Pichia anomala, together with Saccharomyces cerevisiae showed increased acetate ester concentrations compared to fermentations with Saccharomyces cerevisiae alone, without significantly affecting acetaldehyde, acetic acid, glycerol and total higher alcohols (Rojas et al. 2003).”
§ 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 Rojas 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.
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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 availability of pantothenic acid is limited, addition of this vitamin can reduce hydrogen sulfide formation (Eschenbruch et al. 1978, Slaughter and McKernan 1988, Wang 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 Eschenbruch et al. 1978
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Slaughter and McKernan 1988
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Wang 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.
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In the paper
“Hydrogen sulfide can be formed metabolically by yeast from either inorganic sulfur compounds, sulfate and sulfite, or organic sulfur compounds, cysteine and glutathione (Rankine 1963, Eschenbruch 1974, Eschenbruch et al. 1978, Monk 1986, Henschke and Jiranek 1993, Rauhut 1993, Hallinan et al. 1999, Spiropoulis 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 Rankine 1963
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not checked — no full text of the sourcecites Eschenbruch 1974 source
- 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.
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In the paper
“the overexpression of IAH1 resulted in a significant decrease in the concentrations of ethyl acetate, isoamyl acetate, hexyl acetate and 2-phenylethyl acetate.”
§ 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 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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In the paper
“The overexpression of TIP1 did not decrease the concentrations of any of the esters.”
§ 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 Lilly 2004
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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In the paper
“Two distinct phases of hydrogen sulfide production are evident during fermentation (Henschke and Jiranek 1991, Thomas et al. 1993, Henschke and de Kluis 1995, 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 Henschke and Jiranek 1991
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not checked — no full text of the sourcecites Thomas et al. 1993 source
- Not matchedcites Henschke and de Kluis 1995
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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In the paper
“The Brettanomyces/Dekkera spp.yeasts are well-known for their ability to form volatile phenols in wine (Chatonnet et al. 1995, du Toit andPretorius 2000).”
§ 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. 1995 source
- Not matchedcites du Toit andPretorius 2000
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.
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In the paper
“The most significant esters are ethyl acetate (fruity, solvent-like), isoamyl acetate (isopentyl acetate, pear-drops aromas), isobutyl acetate (banana aroma), ethyl caproate (ethyl hexanoate, apple aroma) and 2phenylethyl acetate (honey, fruity, flowery aromas) (Table 1) (Thurston et al. 1981).”
§ 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 Thurston et al. 1981
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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In the paper
“Phenolic acids can also be decarboxylated into volatile phenols, usually first into 4-vinyl derivatives and then reduced to 4-ethyl derivatives through enzymes called phenolic acid decarboxylases (Cavin 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 Cavin et al. 1993 source
plaindirect- Asserted: passes — The authors put it forward as true.
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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 concentration of hydrogen sulfide produced varies with the availability of sulfur compounds, yeast strain and fermentation conditions, and the nutritional status of the environment (Henschke and Jiranek 1991, Rauhut 1993, Spiropoulis 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 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.
- Not matchedcites Spiropoulis 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.
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In the paper
“Due to the frequent occurrence of this compound and the low aroma threshold (50-80 µg/L), it is probably one of the most common problems associated with the winery (Rankine 1963, Acree et al. 1972, Eschenbruch 1974, Vos and Gray 1979, Monk 1986, Henschke and Jiranek 1991, 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
hedgedcorrelational- Asserted: passes — The authors put it forward as true.
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In the paper
“Vinylphenols, especially 4-vinylguaiacol and 4-vinylphenol, produce a pharmaceutical odour, particularly in white wines (Ribéreau-Gayon et al. 2000b).”
§ 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 Ribéreau-Gayon et al. 2000b
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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In the paper
“Yeast strain plays a role in these reactions, presumably by producing different concentrations of carbonyl and other metabolites during fermentation (Benabdeljalil et al. 2000, Eglinton et al. 2003, Bartowsky et al. 2004, Eglinton et al. 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
hedgedconditional- Asserted: passes — The authors put it forward as true.
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In the paper
“In addition to the metabolic activity of yeast and bacteria, other factors such as oak maturation can also increase the amount of volatile phenols in wine (Pollnitz et al. 2000).”
§ 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 Pollnitz 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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In the paper
“The overexpression of EHT1 resulted in a marked increase in the concentrations of ethyl caproate, ethyl caprylate and ethyl caprate.”
§ 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 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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In the paper
“Strains overexpressing padC and pdc respectively, gave an approximate twofold increase in volatile phenol formation in a laboratory strain of Saccharomyces cerevisiae (Σ1278b).”
§ 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 Smit 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.
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In the paper
“In wine made with commercial wine yeast VIN13 in which the PAD1/POF1 gene was disrupted no volatile phenols could be detected (Smit et al. 2003).”
§ 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 Smit 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.
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In the paper
“Surplus sulfide is then liberated from the cell as hydrogen sulfide (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
- Not checked — no full text of the sourcecites Thomas and Surdin-Kerjan 1997 source
plaindirect- Asserted: passes — The authors put it forward as true.
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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
“For some strains, the problem can be worse when sulfite is present in the ferment because extracellular sulfite readily diffuses into the cell, resulting in a steady production of hydrogen sulfide.”
§ 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.
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
“When adequate nitrogen is also present in the medium, sufficient precursors for these amino acids (O-acetylserine and O-acetylhomoserine) will be available to sequester the sulfide.”
§ 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.
In the paper
“Their suppression by DAP suggests that they are produced as by-products of yeast metabolism of methionine (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 Rauhut 1993
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.
- Not matched
None of the sources cited for this claim have been checked yet.
In the paper
“The ability of a strain to produce hydrogen sulfide is, at least, partly genetic, since hydrogen sulfide production by different wine strains varies under the same conditions (Thornton and Bunker 1989, Henschke and Jiranek 1993, Jiranek et al. 1995b, Spiropoulis 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 checked — no full text of the sourcecites Thornton and Bunker 1989 source
- Not matchedcites Henschke and Jiranek 1993
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Jiranek et al. 1995b
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.
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, if nitrogen is limiting, insufficient precursors will be available.”
§ 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: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
In the paper
“Therefore, the higher the concentration of the cysteine conjugate thiol precursors in the must are, the higher the volatile thiol concentration in the resulting wine will be (Murat et al. 2001a).”
§ 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 Murat et al. 2001a
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.
- 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 genetic and physiological characteristics of the yeast strain have a huge effect on its ability to release thiols.”
§ 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.
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
“Consequently, this compound is thought to play a role in the aroma of some wines.”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 2.7 Monoterpenoids
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.
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
“Mannitol spoilage of wine (also referred to as mannite disease) can be caused by some heterolactic bacteria.”
§ 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: 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
“It enhances the colour development of red wine by promoting condensation reactions between anthocyanins and catechins to tannins, forming stable polymeric pigments resistant to sulfur dioxide bleaching (Timberlake andBridle 1976a, Somers andWescombe 1987).”
§ 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 Timberlake andBridle 1976a
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Somers andWescombe 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.
- 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
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
“The ability of Oenococcus oeni to liberate aroma compounds bound to sugar moieties might depend on the grape variety and conditions of malolactic fermentation.”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.6 Glycosidic conjugates
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.
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In the paper
“Methionine metabolism has been shown recently by Oenococcus oeni strains and wine-associated Lactobacillus species producing methanethiol, dimethyl sulfide, 3-(methylsulfanyl)propan-1-ol and 3-(methylsulfanyl)propanoic acid (Pripis-Nicolau 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 Pripis-Nicolau 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.
- Not matched
In the paper
“Some strains of Oenococcus oeni and Lactobacillus (but not Pediococcus) can metabolise acetaldehyde to acetic acid and ethanol (Osborne et al. 2000).”
§ 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 Osborne et al. 2000 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.
None of the sources cited for this claim have been checked yet.
In the paper
“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.”
§ 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
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
“Wine bacteria, in particular Oenococcus oeni, are able to cleave the glucose moiety from the major red wine anthocyanin, malvidin-3-glucoside, and use it as a carbon source (Vivas et al. 1997).”
§ 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 matchedcites Vivas et al. 1997
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
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
“Wines that undergo a prolonged malolactic fermentation, for whatever reason, tend to have a higher diacetyl content (McCarthy 2000, Bartowsky et al. 2002a).”
§ 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 McCarthy 2000
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites Bartowsky et al. 2002a
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.
- 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 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 formation and degradation of diacetyl is directly related to the growth of malolactic bacteria and the metabolism of sugar, malic acid and citric acid.”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.3.1 Acetaldehyde
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.
None of the sources cited for this claim have been checked yet.
In the paper
“The degree of release of glycosidically bound aroma compounds appears to be very much strain-dependent (Grimaldi et al. 2000, Boido et al. 2002, Ugliano et al. 2003, D'Incecco et al. 2004).”
§ 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
hedgedcorrelational- 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.
In the paper
“Grape-derived glycoconjugates constitute a latent pool of volatile aglycones that can be another source of wine aroma and flavour compounds (Williams et al. 1989).”
§ 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 matchedcites Williams et al. 1989
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.
- Based: passes — The paper gives a reason why it holds.
- Not matched
In the paper
“Even though numerous Lactobacillus species have genes for the hydroxycinnamic acid (p-coumaric acid) decarboxylase, Lactobacillus hilgardii is unable to decarboxylate p-coumaric acid and/or ferulic acid to 4vinylphenol and/or 4-vinylguaiacol, respectively (van Beek and Priest 2000).”
§ 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 van Beek and Priest 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.
- 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
None of the sources cited for this claim have been checked yet.
In the paper
“Laboratory studies have demonstrated the ability of various wine lactic acid bacteria strains to produce both vinyl and ethyl phenols from p-coumaric and ferulic acids (Cavin et al. 1993(Cavin et al. , 1994)).”
§ 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.
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.
In the paper
“A reaction in wine can occur between α-dicarbonyl compounds (including diacetyl) and amino acids, in particular cysteine (Pripis-Nicolau 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 Pripis-Nicolau et al. 2004
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: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
- Not matched
In the paper
“The ability to metabolise acetaldehyde bound to sulfur dioxide can inhibit the growth of bacteria by releasing sulfur dioxide, which accumulates to form an inhibitory concentration (Hood 1983) (Figure 10).”
§ 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 Hood 1983
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
“In a survey of wine lactic acid bacteria, over two-thirds of Oenococcus oeni strains, Lactobacillus species and Pediococcus parvulus strains examined demonstrated esterase activity by the hydrolysis of an ester substrate (Davis et al. 1988).”
§ 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 Davis et al. 1988 source
boosted- 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 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 majority of wine esters are produced by yeast during alcoholic fermentation (Figure 7).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.4 Esters
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
“A variety of factors, including some that the winemaker can control, affect the concentration of diacetyl in wine, including oxygen exposure, fermentation temperature, sulfur dioxide levels and duration of malolactic fermentation (reviewed by Bartowsky and Henschke 2004).”
§ 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 Bartowsky and Henschke 2004 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.
In the paper
“However, the amount of diacetyl can vary from 2 mg/L under anaerobic conditions to 12 mg/L under semi-aerobic conditions (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.
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.
- Not matched
A claim is checked only against the cited paper’s full text, never its abstract, and none is available for its sources.
In the paper
“On the other hand, catechin and gallic acid, which were metabolised by Lactobacillus hilgardii strain 5w, stimulated growth (Alberto et al. 2001(Alberto et al. , 2004)).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.7 Phenols
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.
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
“These variances in ester concentrations during grape vinification suggest that esterases are involved in both the synthesis and hydrolysis of esters.”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.4 Esters
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.
None of the sources cited for this claim have been checked yet.
In the paper
“Proteolytic activity has been observed in selected Oenococcus oeni isolates (Manca de Nadra et al. 1997, Manca de Nadra et al. 1999, Farias and Manca de Nadra 2000).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.8 Amino acids and peptides
What the sources say
- Not matchedcites Manca de Nadra et al. 1997
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not checked — no full text of the sourcecites Manca de Nadra et al. 1999 source
- Not matchedcites Farias and Manca de Nadra 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.
- 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
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
“The research outlined in this article demonstrates that the strains of wine yeast and malolactic bacteria with which grape must and wine are inoculated can have an important impact on the aroma and flavour profile of the final product.”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 4. Concluding remarks
boostedconditional- 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.
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A claim is checked only against the cited paper’s full text, never its abstract, and none is available for its sources.
In the paper
“The metabolism in wine of certain amino acids, notably lysine and ornithine, can lead to the formation of several extremely potent and unpleasant nitrogenheterocycle 'mousy' off-flavour compounds (Heresztyn 1986, Costello et al. 2001) (Figure 12).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.8 Amino acids and peptides
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.
In the paper
“The heterofermentative lactic acid bacteria, Oenococcus oeni, Leuconostoc mesenteroides and some Lactobacillus species were capable of synthesising the three known sensorially important nitrogen-heterocycle compounds: 2-acetyltetrahydropyridine (ACTPY), 2-acetyl-1-pyrroline (ACPY) and 2-ethyltetrahydropyridine (ETPY) (Costello et al. 2001).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.8 Amino acids and peptides
What the sources say
- Not checked — no full text of the sourcecites Costello 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
“Working with a Lactobacillus hilgardii strain it was shown that the presence of ethanol, a fermentable carbohydrate (D-fructose) and Fe 2+ , in addition to L-lysine and L-ornithine, were necessary for the formation of these nitrogen-heterocycle compounds (Costello and Henschke 2002).”
§ Microbial modulation of wine aroma and flavour 139 Yeast and bacterial modulation of wine aroma and flavour > 3.8 Amino acids and peptides
What the sources say
- Not checked — no full text of the sourcecites Costello and Henschke 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.
- 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.
- Based: passes — The paper gives a reason why it holds.
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.
- 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
“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.
- 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 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.
- 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 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.
- Based: passes — The paper gives a reason why it holds.
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.
- 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
“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.
- 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 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.
- 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
“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.
- 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
“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.
- 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
“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.
- 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
“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.
- 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
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.
- 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
“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.
- 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
“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.
- 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
“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.
- 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 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.
- 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
“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.
- 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
“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.
- 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
“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.
- 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
“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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It may state two separate claims as one.
- 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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- 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
“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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- 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
“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.
- 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 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.
- Based: passes — The paper gives a reason why it holds.
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.
- 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
“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.
- 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
“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.
- 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.
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.
- 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 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.
- 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.
- 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.
- 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 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.
- 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.
- 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.
- 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
“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.
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.
- 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.
- 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
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.
- 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.
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.
- 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.
- 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.
- 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 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.
- 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 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.
- 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
“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.
- 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
“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.
- 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
“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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- 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
“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.
- 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 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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It may state two separate claims as one.
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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.
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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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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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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.
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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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It may state two separate claims as one.
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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.
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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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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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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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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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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.
- 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.
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.
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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
“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.
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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.
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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.
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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.
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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
“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.
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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.
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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.
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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
“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.
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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.
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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.
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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.
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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
“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.
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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.
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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.
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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.
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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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“…the roles of yeast in the development of wine aroma, flavour and mouth-feel are becoming more clearly defined, as is the impact of nitrogen on the flavour metabolism of yeasts (Henschke and Jiranek 1993, Rapp and Versini 1996, Albers et al. 1998, Hernández-Orte et al. 2005, Swiegers et al. 2005).”
InfluentialSelf-citationNot your ordinary yeast: non- Saccharomyces yeasts in wine production uncovered
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BackgroundInfluentialSelf-citationBiochemical changes throughout grape berry development and fruit and wine quality
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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
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
A language model drew the claims from the paper on 2026-10-10, under version 3 of the claim definition (model deepseek-v4.1-flash, prompt extract-v3).
A second model labelled each claim on 2026-10-10 (model jev-1.13-20260917, definition revision gold-guideline-v0.2).
Cited sources are checked with a language model’s help (gpt-6-sol).
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
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