The Genetic Basis of Natural Variation in Oenological Traits in Saccharomyces cerevisiae

Saccharomyces cerevisiae is the main microorganism responsible for wine alcoholic fermentation. The oenological phenotypes resulting from fermentation, such as the production of acetic acid, glycerol, and residual sugar concentration are regulated by multiple genes and vary quantitatively between di...

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Autori principali: Salinas, Francisco, Cubillos, Francisco A., Soto, Daniela, Garcia, Verónica, Bergström, Anders, Warringer, Jonas, Ganga, M. Angélica, Louis, Edward J., Liti, Gianni, Martinez, Claudio
Natura: Artigo
Lingua:Inglês
Pubblicazione: Public Library of Science 2012
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Research Article
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC3504119/
https://ncbi.nlm.nih.gov/pubmed/23185390
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0049640
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