Discover Community Create You

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

Wine yeast fermentation vigor may be improved by elimination of recessive growth-retarding alleles.

Biotechnology and bioengineering - 20 Oct 1999

Ramírez M, Regodón J A, Pérez F, Rebollo J E

Abstract excerpt

The presence of recessive growth-retarding alleles can reduce the fitness of industrial wine yeasts. In nature, these alleles are supposed to be eliminated through "genome renewal". We emulated this process in the laboratory to increase the fermentation vigor of wine yeasts. The procedure is simply to sporulate the yeast strains and select new homozygous single-spore descendants. Most of the yeasts achieve a...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Cell Division
Share to Fermentation
Share to Genes, Fungal

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Share to Genes, Recessive

Share to Kinetics

Share to Spores

Share to Yeasts

Source

Identifiers

PMID: 10458743
DOI: 10.1002/(sici)1097-0290(19991020)65:2<212::aid-bit12>3.0.co;2-7

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

Wine yeast fermentation vigor may be improved by elimination of recessive growth-retarding alleles.PMID 10458743Read ↗

Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking.Semantic proximity Read ↗

Genome Editing to Generate Sake Yeast Strains with Eight Mutations That Confer Excellent Brewing Characteristics.Semantic proximity Read ↗

Removal of undesirable genes using yeast backcrossing.Semantic proximity Read ↗

Study of Saccharomyces cerevisiae wine strains for breeding through fermentation efficiency and tetrad analysis.Semantic proximity Read ↗

Yeast autolytic mutants potentially useful for sparkling wine production.Semantic proximity Read ↗

Genetic Causes of Phenotypic Adaptation to the Second Fermentation of Sparkling Wines in Saccharomyces cerevisiae.Semantic proximity Read ↗

Phenotypic Diagnosis of Lineage and Differentiation During Sake Yeast Breeding.Semantic proximity Read ↗

Genotypic and phenotypic evolution of yeast interspecies hybrids during high-sugar fermentation.Semantic proximity Read ↗

Breeding research on sake yeasts in Japan: history, recent technological advances, and future perspectives.Semantic proximity Read ↗

Isolation and characterization of haploid heterothallic beer yeasts.Semantic proximity Read ↗

Development of sake yeast haploid set with diverse brewing properties using sake yeast strain Hiroshima no. 6 exhibiting sexual reproduction.Semantic proximity Read ↗

Yeast diversity and native vigor for flavor phenotypes.Semantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.