QTL mapping of the production of wine aroma compounds by yeast

BACKGROUND: Wine aroma results from the combination of numerous volatile compounds, some produced by yeast and others produced in the grapes and further metabolized by yeast. However, little is known about the consequences of the genetic variation of yeast on the production of these volatile metabol...

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Main Authors: Steyer, Damien, Ambroset, Chloe, Brion, Christian, Claudel, Patricia, Delobel, Pierre, Sanchez, Isabelle, Erny, Claude, Blondin, Bruno, Karst, Francis, Legras, Jean-Luc
Format: Artigo
Jezik:Inglês
Izdano: BioMed Central 2012
Teme:
Research Article
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC3575298/
https://ncbi.nlm.nih.gov/pubmed/23110365
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/1471-2164-13-573
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