Potential application of CHS and 4CL genes from grape endophytic fungus in production of naringenin and resveratrol and the improvement of polyphenol profiles and flavour of wine
Yao Lü, Yuyang Song, Jing Zhu, Xiaoguang Xu, Bing Pang, Han Jin, Chunmei Jiang, Yanlin Liu, Junling Shi
Topics & Concepts
Food scienceWineNaringeninAroma of wineAromaChemistryPolyphenolWinemakingResveratrolYeast in winemakingFlavourAlternariaYeastSaccharomyces cerevisiaeFlavonoidBiochemistryBotanyBiologyAntioxidantPlant biochemistry and biosynthesisPlant Gene Expression AnalysisFungal Biology and Applications