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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Detalhes bibliográficos
Main Authors: Salinas, Francisco, Cubillos, Francisco A., Soto, Daniela, Garcia, Verónica, Bergström, Anders, Warringer, Jonas, Ganga, M. Angélica, Louis, Edward J., Liti, Gianni, Martinez, Claudio
Formato: Artigo
Idioma:Inglês
Publicado em: Public Library of Science 2012
Assuntos:
Research Article
Acesso em linha: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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