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Article

QTL mapping of the production of wine aroma compounds by yeast.

BMC genomics - 30 Oct 2012

Steyer Damien, Ambroset Chloe, Brion Christian, Claudel Patricia, Delobel Pierre, Sanchez Isabelle, Erny Claude, Blondin Bruno, Karst Francis, Legras Jean-Luc

Abstract excerpt

BACKGROUND: 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 variation of yeast on the production of these volatile metabolites, or on the metabolic pathways involved in the metabolism of grape compounds. As a tool to decipher how wine...

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Identifiers

PMID: 23110365
DOI: 10.1186/1471-2164-13-573
PMCID: PMC3575298

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

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