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Experts find genes that add flavor to beer and wine

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Researchers from Belgium recently discovered that yeast contains a gene linked to beer and flavor. The study, published in the American Society For Microbiology, could be used to produce genetically modified yeast to produce new flavors of beer and wine. For example, is called a "phenyl ethyl Acetate (Phenylethyl Acetate)" flavor compounds is wine flavor of honey and rose in the build.

In the study, the researchers analyzed DNA from genes in Saccharomyces cerevisiae. They found that Alleles -- TOR1 and FAS2 -- could produce the most ethyl acetate. "In some wines, the flavor of the rose overrides all other flavors," says Johan Thevelein, a microbiologist involved in the study. But we still don"t know why certain strains of yeast produce more phenyl acetate.

In fact, yeast plays a key role in shaping beer and wine flavors. During fermentation, for example, it can add flavor and carbonic acid to beer and wine. In terms of wine, however, its flavour mainly comes from the wine grape itself. In addition, the metabolism of yeast can alter the original flavor of beer and wine, which may create some new flavors in the wine.

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