GPD1 and ADH3 Natural Variants Underlie Glycerol Yield Differences in Wine Fermentation

Glycerol is one of the most important by-products of alcohol fermentation, and depending on its concentration it can contribute to wine flavor intensity and aroma volatility. Here, we evaluated the potential of utilizing the natural genetic variation of non-coding regions in budding yeast to identif...

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Detalhes bibliográficos
Publicado no:Front Microbiol
Main Authors: Tapia, Sebastián M., Cuevas, Mara, Abarca, Valentina, Delgado, Verónica, Rojas, Vicente, García, Verónica, Brice, Claire, Martínez, Claudio, Salinas, Francisco, Larrondo, Luis F., Cubillos, Francisco A.
Formato: Artigo
Idioma:Inglês
Publicado em: Frontiers Media S.A. 2018
Assuntos:
Microbiology
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6037841/
https://ncbi.nlm.nih.gov/pubmed/30018610
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2018.01460
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