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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Detalles Bibliográficos
Autores principales: Steyer, Damien, Ambroset, Chloe, Brion, Christian, Claudel, Patricia, Delobel, Pierre, Sanchez, Isabelle, Erny, Claude, Blondin, Bruno, Karst, Francis, Legras, Jean-Luc
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2012
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3575298/
https://www.ncbi.nlm.nih.gov/pubmed/23110365
http://dx.doi.org/10.1186/1471-2164-13-573

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3575298/
https://www.ncbi.nlm.nih.gov/pubmed/23110365
http://dx.doi.org/10.1186/1471-2164-13-573

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