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44 relations: Barley, Basil, Bread, Brettanomyces, Carnauba wax, Carrot, Cinnamic acid, Cis-p-Coumarate glucosyltransferase, Coumaric acid, Coumarin, Coumaroyl-CoA, Cytochrome P450, Diethyl ether, Ethanol, Ferulic acid, Flax, Garlic, Gnetum cleistostachyum, Growth medium, Honey, Hydroxy group, Hydroxycinnamic acid, Isomer, P-Coumaric acid glucoside, P-Coumaroylated anthocyanin, Peanut, Phenolic content in wine, Phloretic acid, Pollen, Rumen, Sheep, Tomato, Trans-cinnamate 4-monooxygenase, Tyrosine, Tyrosine ammonia-lyase, Uridine diphosphate, Uridine diphosphate glucose, Vinegar, Vinylphenol reductase, Wine, Yeast in winemaking, 4-Ethylphenol, 4-Hydroxycinnamate decarboxylase, 4-Vinylphenol.
Barley
Barley (Hordeum vulgare), a member of the grass family, is a major cereal grain grown in temperate climates globally.
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Basil
Basil (Ocimum basilicum), also called great basil or Saint-Joseph's-wort, is a culinary herb of the family Lamiaceae (mints).
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Bread
Bread is a staple food prepared from a dough of flour and water, usually by baking.
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Brettanomyces
Brettanomyces is a non-spore forming genus of yeast in the family Saccharomycetaceae, and is often colloquially referred to as "Brett".
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Carnauba wax
Carnauba (carnaúba), also called Brazil wax and palm wax, is a wax of the leaves of the palm Copernicia prunifera (Synonym: Copernicia cerifera), a plant native to and grown only in the northeastern Brazilian states of Piauí, Ceará, Maranhão, Bahia, and Rio Grande do Norte.
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Carrot
The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow cultivars exist.
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Cinnamic acid
Cinnamic acid is an organic compound with the formula C6H5CHCHCO2H.
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Cis-p-Coumarate glucosyltransferase
In enzymology, a cis-p-Coumarate glucosyltransferase is an enzyme that catalyzes the chemical reaction Thus, the two substrates of this enzyme are UDP-glucose and cis-p-coumarate, whereas its two products are 4'-O-beta-D-glucosyl-cis-p-coumarate and UDP.
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Coumaric acid
Coumaric acid (molecular formula C9H8O3, molar mass: 164.16 g/mol, exact mass: 164.047344 u) may refer to.
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Coumarin
Coumarin (2H-chromen-2-one) is a fragrant organic chemical compound in the benzopyrone chemical class, although it may also be seen as a subclass of lactones.
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Coumaroyl-CoA
Coumaroyl-coenzyme A is a chemical compound found in plants.
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Cytochrome P450
Cytochromes P450 (CYPs) are proteins of the superfamily containing heme as a cofactor and, therefore, are hemoproteins.
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Diethyl ether
Diethyl ether, or simply ether, is an organic compound in the ether class with the formula, sometimes abbreviated as (see Pseudoelement symbols).
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Ethanol
Ethanol, also called alcohol, ethyl alcohol, grain alcohol, and drinking alcohol, is a chemical compound, a simple alcohol with the chemical formula.
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Ferulic acid
Ferulic acid is a hydroxycinnamic acid, an organic compound.
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Flax
Flax (Linum usitatissimum), also known as common flax or linseed, is a member of the genus Linum in the family Linaceae.
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Garlic
Garlic (Allium sativum) is a species in the onion genus, Allium.
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Gnetum cleistostachyum
Gnetum cleistostachyum is a liana species in the Sessiles subsection of the genus Gnetum described from South East Yunnan.
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Growth medium
A growth medium or culture medium is a solid, liquid or semi-solid designed to support the growth of microorganisms or cells, or small plants like the moss Physcomitrella patens.
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Honey
Honey is a sweet, viscous food substance produced by bees and some related insects.
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Hydroxy group
A hydroxy or hydroxyl group is the entity with the formula OH.
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Hydroxycinnamic acid
Hydroxycinnamic acids (hydroxycinnamates) are a class of aromatic acids or phenylpropanoids having a C6–C3 skeleton.
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Isomer
An isomer (from Greek ἰσομερής, isomerès; isos.
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P-Coumaric acid glucoside
p-Coumaric acid glucoside is a hydroxycinnamic acid, an organic compound found in commercial breads containing flaxseed.
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P-Coumaroylated anthocyanin
p-Coumaroylated anthocyanins are a type of anthocyanins with a p-coumaric acid unit linked with a sugar to an anthocyanidin aglycone.
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Peanut
The peanut, also known as the groundnut or the goober and taxonomically classified as Arachis hypogaea, is a legume crop grown mainly for its edible seeds.
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Phenolic content in wine
The phenolic content in wine refers to the phenolic compounds—natural phenol and polyphenols—in wine, which include a large group of several hundred chemical compounds that affect the taste, color and mouthfeel of wine.
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Phloretic acid
Phloretic acid is a phenolic compound.
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Pollen
Pollen is a fine to coarse powdery substance comprising pollen grains which are male microgametophytes of seed plants, which produce male gametes (sperm cells).
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Rumen
The rumen, also known as a paunch, forms the larger part of the reticulorumen, which is the first chamber in the alimentary canal of ruminant animals.
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Sheep
Domestic sheep (Ovis aries) are quadrupedal, ruminant mammal typically kept as livestock.
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Tomato
The tomato (see pronunciation) is the edible, often red, fruit/berry of the plant Solanum lycopersicum, commonly known as a tomato plant.
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Trans-cinnamate 4-monooxygenase
In enzymology, a trans-cinnamate 4-monooxygenase is an enzyme that catalyzes the chemical reaction The 4 substrates of this enzyme are trans-cinnamate, NADPH, H+, and O2, whereas its 3 products are 4-hydroxycinnamate, NADP+, and H2O.
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Tyrosine
Tyrosine (symbol Tyr or Y) or 4-hydroxyphenylalanine is one of the 20 standard amino acids that are used by cells to synthesize proteins.
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Tyrosine ammonia-lyase
Tyrosine ammonia lyase (L-tyrosine ammonia-lyase, TAL or Tyrase) is an enzyme in the natural phenols biosynthesis pathway.
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Uridine diphosphate
Uridine diphosphate, abbreviated UDP, is a nucleotide diphosphate.
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Uridine diphosphate glucose
Uridine diphosphate glucose (uracil-diphosphate glucose, UDP-glucose) is a nucleotide sugar.
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Vinegar
Vinegar is a liquid consisting of about 5–20% acetic acid (CH3COOH), water (H2O), and trace chemicals that may include flavorings.
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Vinylphenol reductase
Vinylphenol reductase is an enzyme that catalyses the reaction: 4-vinylphenol + NAD+ + 3 H+ ⇔ 4-ethylphenol + NADH It is found in Brettanomyces bruxellensis, a yeast responsible of the presence of ethyl phenols in wine formed from p-coumaric acid.
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Wine
Wine is an alcoholic beverage made from grapes fermented without the addition of sugars, acids, enzymes, water, or other nutrients.
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Yeast in winemaking
The role of yeast in winemaking is the most important element that distinguishes wine from grape juice.
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4-Ethylphenol
4-Ethylphenol (4-EP) is a phenolic compound.
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4-Hydroxycinnamate decarboxylase
4-Hydroxycinnamate decarboxylase is an enzyme that uses ''p''-coumaric acid to produce 4-ethylphenol.
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4-Vinylphenol
4-Vinylphenol is a phenolic compound found in wine and beer.
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Redirects here:
4-Coumaric acid, 4-Coumaroyl, 4-coumarate, 4-coumaric acid, 4-coumaroyl, 4-hydroxycinnamate, 4-hydroxycinnamic acid, Cis-p-coumarate, Cis-p-coumatic acid, P-Coumaroyl, P-coumaric acid, P-coumaroyl, P-cumaric acid, P-hydroxycinnamic acid, Para-coumaric acid, Para-coumaroylated, Trans-4-hydroxy-cinnamic acid, Trans-4-hydroxycinnamate, Trans-p-coumaric acid.
References
[1] https://en.wikipedia.org/wiki/P-Coumaric_acid
