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Article

The genetic basis of natural variation in oenological traits in Saccharomyces cerevisiae.

PloS one - 1 Jan 2012

Salinas Francisco, Cubillos Francisco A, Soto Daniela, Garcia Verónica, Bergström Anders, Warringer Jonas, Ganga M Angélica, Louis Edward J, Liti Gianni, Martinez Claudio

Abstract excerpt

Saccharomyces cerevisiae is the main microorganism responsible for wine alcoholic fermentation. The oenological phenotypes resulting from fermentation, such as the production of acetic acid, glycerol, and residual sugar concentration are regulated by multiple genes and vary quantitatively between different strain backgrounds. With the aim of identifying the quantitative trait loci (QTLs) that regulate oenological...

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Identifiers

PMID: 23185390
DOI: 10.1371/journal.pone.0049640
PMCID: PMC3504119

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MDH2

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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.

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