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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...

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Source

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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 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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