GPD1 and ADH3 Natural Variants Underlie Glycerol Yield Differences in Wine Fermentation

GPD1 and ADH3 Natural Variants Underlie Glycerol Yield Differences in Wine Fermentation

Glycerol is one of the most important by-products of alcohol fermentation, and depending on its concentration it can contribute to wine flavor intensity and aroma volatility. Here, we evaluated the potential of utilizing the natural genetic variation of non-coding regions in budding yeast to identif...

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Bibliographic Details
Main Authors: Sebastián M. Tapia, Mara Cuevas, Valentina Abarca, Verónica Delgado, Vicente Rojas, Verónica García, Claire Brice, Claudio Martínez, Francisco Salinas, Luis F. Larrondo, Francisco A. Cubillos
Format: Article
Language:English
Published: Frontiers Media S.A. 2018-07-01
Series:Frontiers in Microbiology
Subjects:
wine
yeast
glycerol
alleles
Saccharomyces
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2018.01460/full

Internet

https://www.frontiersin.org/article/10.3389/fmicb.2018.01460/full

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