Monoterpenes yeasts

Leufven A., Bergstrom G. and Falsen E. (1988) Oxygenated monoterpenes produced by yeasts, isolated from Ips typographus (Coleoptera Scolytidae) and grown in phloem medium. J. Chem. Ecol. 14, 353-361. 

Belancic, A., Gunata, Z., Vallier, M.J., Agosin, E. (2003). (i-glucosidase from the grape native yeast Debaryomyces vanriji Purification, characterization and its effect on monoterpene concentration of a Muscat grape juice. J. Agric. Food Chem., 51, 3083-3091. 

Carrau, F. M., Medina, K., Boido, E., Farina, L., Gaggero, C., DeUacassa, E., Versini, G., Henschke, P. A. (2005) De novo synthesis of monoterpenes by Saccharomyces cerevisiae wine yeasts. FEMS Microbiology Letters, 243, 107-115. 

These last works were highly significant since, In spite of the abundance of volatiles formed by yeast during fermentation, these non-terpene compounds did not vary systematically among the varieties Furthermore, the yeast metabolites did not mask the distinguishing aroma properties of the grape monoterpenes. 

Formation and metabolism of monoterpenes by yeasts. Although certain species of yeasts are capable of producing monoterpenes (80,81), the wine yeast species Saccharomyces cerevlslae appears not to share this capacity (82). Accordingly, it has been concluded that terpene composition in various grape cultivars and varietal wines is not Influenced by fermentation (6,82). Although apparently unable to biosynthesize monoterpenes, wine yeasts may carry out certain transformations of these compounds (e.g. double bond reduction) (83). 

King., A., Dickison., J. R., (2000). Biotransformation of monoterpene alcohols by Saccharomyces cereoisiae, Torulaspora delbrueckii and Kluyveromyces lactis. Yeast, 16,... 

Takoi., K., Koie., Koichiro., Itoga., Yutaka., Katayama., Yuta., Shimase., Masayuki., Nakayama., Yasuyuki., Wataii., Jimji (2010). Biotransformation of Hop-Derived Monoterpene Alcohols by Lager Yeast and Their Contribution to the Flavor of Hopped Beer. Journal of Agricultural and Food Chemistry, 58, 5050-5058. 

Mostly, terpenoids originate from plants, but they are also synthesized by other organisms, including yeast and bacteria, as primary or secondary metabolites. Terpenoids are S5mthesized from two 5-car-bon building blocks that consist of isoprenoid units [62]. Based on the number of building blocks, terpenoids have been classified into four classes monoterpenes (geraniol, carvone, d-limonene, and perillyl alcohol), diterpenes (retinol and trans-retinoic acid), triterpenes (lupeol, oleanic acid, betulinic acid, and ursolic acid), and tetraterpenes (lutein, a-carotene, yS-carotene, and lycopene) [66]. 

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