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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...
| Autores principales: | , , , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2018
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| Materias: | |
| 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 |