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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Detalhes bibliográficos
Main Authors: Steyer, Damien, Ambroset, Chloe, Brion, Christian, Claudel, Patricia, Delobel, Pierre, Sanchez, Isabelle, Erny, Claude, Blondin, Bruno, Karst, Francis, Legras, Jean-Luc
Formato: Artigo
Idioma:Inglês
Publicado em: BioMed Central 2012
Assuntos:
Research Article
Acesso em linha: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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