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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Detalles Bibliográficos
Autores principales: Salinas, Francisco, Cubillos, Francisco A., Soto, Daniela, Garcia, Verónica, Bergström, Anders, Warringer, Jonas, Ganga, M. Angélica, Louis, Edward J., Liti, Gianni, Martinez, Claudio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2012
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3504119/
https://www.ncbi.nlm.nih.gov/pubmed/23185390
http://dx.doi.org/10.1371/journal.pone.0049640

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3504119/
https://www.ncbi.nlm.nih.gov/pubmed/23185390
http://dx.doi.org/10.1371/journal.pone.0049640

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