QTL mapping of the production of wine aroma compounds by yeast

QTL mapping of the production of wine aroma compounds by yeast

<p>Abstract</p> <p>Background</p> <p>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 variati...

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Bibliographic Details
Main Authors: Steyer Damien, Ambroset Chloe, Brion Christian, Claudel Patricia, Delobel Pierre, Sanchez Isabelle, Erny Claude, Blondin Bruno, Karst Francis, Legras Jean-Luc
Format: Article
Language:English
Published: BMC 2012-10-01
Series:BMC Genomics
Subjects:
Saccharomyces cerevisiae
QTL mapping
Wine aroma
Citronellol
Rose oxide
Nerolidol
Farnesene
Ethyl esters
2-phenyl ethanol
<it>PDR8</it>
<it>ABZ1</it>
<it>PLB2</it>
<it>QDR2</it>
Online Access:http://www.biomedcentral.com/1471-2164/13/573

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http://www.biomedcentral.com/1471-2164/13/573

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