Expression data from Saccharomyces cerevisiae and Saccharomyces pastorianus var. carlsbergensis

During fermentation Saccharomyces yeast produces various aroma-active metabolites determining the different characteristics of aroma and taste in fermented beverages在发酵过程中，酿酒酵母（Saccharomyces yeast）会产生多种香气活性代谢物，这些代谢物决定了发酵饮品的香气与滋味的差异化特征。