QTL mapping of volatile compound production in Saccharomyces cerevisiae during alcoholic fermentatio...
QTL mapping of volatile compound production in Saccharomyces cerevisiae during alcoholic fermentation
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Publisher
England: BioMed Central Ltd
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Language
English
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Publisher
England: BioMed Central Ltd
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Contents
The volatile metabolites produced by Saccharomyces cerevisiae during alcoholic fermentation, which are mainly esters, higher alcohols and organic acids, play a vital role in the quality and perception of fermented beverages, such as wine. Although the metabolic pathways and genes behind yeast fermentative aroma formation are well described, little...
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Full title
QTL mapping of volatile compound production in Saccharomyces cerevisiae during alcoholic fermentation
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TN_cdi_doaj_primary_oai_doaj_org_article_2f7cc9d296734e7fb19d9a820d57c576
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_2f7cc9d296734e7fb19d9a820d57c576
Other Identifiers
ISSN
1471-2164
E-ISSN
1471-2164
DOI
10.1186/s12864-018-4562-8
