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

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

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 di...

Full description

Bibliographic Details
Main Authors:	Francisco Salinas, Francisco A Cubillos, Daniela Soto, Verónica Garcia, Anders Bergström, Jonas Warringer, M Angélica Ganga, Edward J Louis, Gianni Liti, Claudio Martinez
Format:	Article
Language:	English
Published:	Public Library of Science (PLoS) 2012-01-01
Series:	PLoS ONE
Online Access:	https://www.ncbi.nlm.nih.gov/pmc/articles/pmid/23185390/?tool=EBI

Similar Items

Genetic variants of TORC1 signaling pathway affect nitrogen consumption in Saccharomyces cerevisiae during alcoholic fermentation.
by: Jennifer Molinet, et al.
Published: (2019-01-01)

ATG18 and FAB1 are involved in dehydration stress tolerance in Saccharomyces cerevisiae.
by: Gema López-Martínez, et al.
Published: (2015-01-01)

Comparison of the influence of Saccharomyces pastorianus to Saccharomyces cerevisiae and Saccharomyces bayanus inoculation ratio to oenological characteristics of Sauvignon Blanc wine
by: Vicky Troianou, et al.
Published: (2023-01-01)

Ecological Distribution and Oenological Characterization of Native <i>Saccharomyces cerevisiae</i> in an Organic Winery
by: Alice Agarbati, et al.
Published: (2022-05-01)

Apparent ploidy effects on silencing are post-transcriptional at HML and telomeres in Saccharomyces cerevisiae.
by: Jenny M McLaughlan, et al.
Published: (2012-01-01)

Investigations of the mechanisms of interactions between four non-conventional species with Saccharomyces cerevisiae in oenological conditions.
by: Oliver Harlé, et al.
Published: (2020-01-01)

Powerful decomposition of complex traits in a diploid model
by: Johan Hallin, et al.
Published: (2016-11-01)

Correction: Investigations of the mechanisms of interactions between four non-conventional species with Saccharomyces cerevisiae in oenological conditions.
by: Olivier Harlé, et al.
Published: (2021-01-01)

The oenological potential of Hanseniaspora uvarum in simultaneous and sequential co-fermentation with Saccharomyces cerevisiae for the industrial wine production
by: Mariana eTristezza, et al.
Published: (2016-05-01)

Predicting quantitative traits from genome and phenome with near perfect accuracy
by: Kaspar Märtens, et al.
Published: (2016-05-01)

Trait variation in yeast is defined by population history.
by: Jonas Warringer, et al.
Published: (2011-06-01)

Oenological Potential of Autochthonous <i>Saccharomyces cerevisiae</i> Yeast Strains from the Greek Varieties of Agiorgitiko and Moschofilero
by: Dimitrios Kontogiannatos, et al.
Published: (2021-05-01)

Comparison of Phylogenetic Tree Topologies for Nitrogen Associated Genes Partially Reconstruct the Evolutionary History of <i>Saccharomyces cerevisiae</i>
by: Manuel Villalobos-Cid, et al.
Published: (2019-12-01)

High-throughput biochemical fingerprinting of Saccharomyces cerevisiae by Fourier transform infrared spectroscopy.
by: Achim Kohler, et al.
Published: (2015-01-01)

Advances in quantitative trait analysis in yeast.
by: Gianni Liti, et al.
Published: (2012-01-01)

The fascinating and secret wild life of the budding yeast S. cerevisiae
by: Gianni Liti
Published: (2015-03-01)

Yeast Diversity during Spontaneous Fermentations and Oenological Characterisation of Indigenous <i>Saccharomyces cerevisiae</i> for Potential as Wine Starter Cultures
by: Yu Chen, et al.
Published: (2022-07-01)

Lebanon’s Native Oenological <i>Saccharomyces cerevisiae</i> Flora: Assessment of Different Aspects of Genetic Diversity and Evaluation of Winemaking Potential
by: Marie-José Ayoub, et al.
Published: (2021-08-01)

The ICY1 gene from Saccharomyces cerevisiae affects nitrogen consumption during alcoholic fermentation
by: Claudio Martínez, et al.
Published: (2014-07-01)

The Riboflavin Metabolism in Four <i>Saccharomyces cerevisiae</i> Wine Strains: Assessment in Oenological Condition and Potential Implications with the Light-Struck Taste
by: Alessandra Di Canito, et al.
Published: (2023-01-01)

Lager Yeast Design Through Meiotic Segregation of a Saccharomyces cerevisiae × Saccharomyces eubayanus Hybrid
by: Kristoffer Krogerus, et al.
Published: (2021-09-01)

Generation of intra‐ and interspecific Saccharomyces hybrids with improved oenological and aromatic properties
by: Dolores Pérez, et al.
Published: (2022-08-01)

Clonal Heterogeneity Influences the Fate of New Adaptive Mutations
by: Ignacio Vázquez-García, et al.
Published: (2017-10-01)

Interaction of Prions Causes Heritable Traits in Saccharomyces cerevisiae.
by: Anton A Nizhnikov, et al.
Published: (2016-12-01)

Oenological Characteristics of Four Non-Saccharomyces Yeast Strains With β-Glycosidase Activity
by: Tao Qin, et al.
Published: (2021-09-01)

Genetic Basis of Variation in Heat and Ethanol Tolerance in Saccharomyces cerevisiae
by: Linda Riles, et al.
Published: (2019-01-01)

Distinct Transcriptional Changes in Response to Patulin Underlie Toxin Biosorption Differences in <em>Saccharomyces cerevisiae</em>
by: Christian I. Oporto, et al.
Published: (2019-07-01)

GTR1 Affects Nitrogen Consumption and TORC1 Activity in Saccharomyces cerevisiae Under Fermentation Conditions
by: Jennifer Molinet, et al.
Published: (2020-05-01)

Screening of native Saccharomyces cerevisiae strains from Chile for beer production
by: Sandra Moreira-Ramos, et al.
Published: (2024-02-01)

Adaptability of the Saccharomyces cerevisiae yeasts to wine fermentation conditions relies on their strong ability to consume nitrogen.
by: Claire Brice, et al.
Published: (2018-01-01)

Identification and Molecular Characterization of Novel Mycoviruses in <i>Saccharomyces</i> and Non-<i>Saccharomyces</i> Yeasts of Oenological Interest
by: Dalila Crucitti, et al.
Published: (2021-12-01)

Genetic basis of haloperidol resistance in Saccharomyces cerevisiae is complex and dose dependent.
by: Xin Wang, et al.
Published: (2014-12-01)

The genetic basis of variation in clean lineages of Saccharomyces cerevisiae in response to stresses encountered during bioethanol fermentations.
by: Darren Greetham, et al.
Published: (2014-01-01)

Influence of <i>Saccharomyces pastorianus</i> and <i>Saccharomyces bayanus</i> Inoculation Ratio to Oenological Characteristics of Sauvignon Blanc Wine
by: Maria Dimopoulou, et al.
Published: (2023-03-01)

KAE1 Allelic Variants Affect TORC1 Activation and Fermentation Kinetics in Saccharomyces cerevisiae
by: Eduardo I. Kessi-Pérez, et al.
Published: (2019-07-01)

Microbial biofilms in oenology
by: Marianne Gosset, et al.
Published: (2022-07-01)

Nitrogen Preferences during Alcoholic Fermentation of Different Non-<i>Saccharomyces</i> Yeasts of Oenological Interest
by: Helena Roca-Mesa, et al.
Published: (2020-01-01)

Quantitative Trait Nucleotides Impacting the Technological Performances of Industrial Saccharomyces cerevisiae Strains
by: Emilien Peltier, et al.
Published: (2019-07-01)

Integrins in disguise – mechanosensors in Saccharomyces cerevisiae as functional integrin analogues
by: Tarek Elhasi, et al.
Published: (2019-07-01)

ISWI complexes in Saccharomyces cerevisiae.
by: Mellor, J, et al.
Published: (2004)