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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Detalles Bibliográficos
Autores principales: 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: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6037841/
https://www.ncbi.nlm.nih.gov/pubmed/30018610
http://dx.doi.org/10.3389/fmicb.2018.01460

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6037841/
https://www.ncbi.nlm.nih.gov/pubmed/30018610
http://dx.doi.org/10.3389/fmicb.2018.01460

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