QTL mapping of volatile compound production in Saccharomyces cerevisiae during alcoholic fermentation.

doi:10.1186/s12864-018-4562-8

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Article

QTL mapping of volatile compound production in Saccharomyces cerevisiae during alcoholic fermentation.

BMC genomics - 1 Mar 2018

Eder Matthias, Sanchez Isabelle, Brice Claire, Camarasa Carole, Legras Jean-Luc, Dequin Sylvie

Abstract excerpt

BACKGROUND: 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 is known about the genetic mechanisms underlying...

Topics

Alcohols
Amino Acid Substitution
Chromatography, High Pressure Liquid
Chromosome Mapping
Fermentation
Gas Chromatography-Mass Spectrometry
Genetic Association Studies
Genome, Fungal
Genomics
Lod Score

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Metabolic Networks and Pathways

Models, Biological

Phenotype

Polymorphism, Single Nucleotide

Quantitative Trait Loci

Quantitative Trait, Heritable

Saccharomyces cerevisiae

Secondary Metabolism

Source

Open in PubMed Open full text

Identifiers

PMID: 29490607
DOI: 10.1186/s12864-018-4562-8
PMCID: PMC5831830

Genes

NRG1
RGS2

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 31 Aug 2026.

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