The Genetic Basis of Natural Variation in Oenological Traits in Saccharomyces cerevisiae

PLoS ONE

Volumn 7, Issue 11, 2012, Pages

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

^a UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

^b UNIVERSITY OF NICE SOPHIA ANTIPOLIS   (France)

^c UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^d UNIVERSITY OF GOTHENBURG   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

SUCCINIC ACID;

ALD6 GENE; ALLELE; ARTICLE; CHROMOSOME; FERMENTATION; FLX1 GENE; FOOD PROCESSING; FUNGAL GENE; FUNGAL GENETICS; FUNGAL STRAIN; FUNGUS CULTURE; GENE INTERACTION; GENETIC ANALYSIS; GENETIC EPISTASIS; GENETIC REGULATION; GENETIC TRAIT; GENETIC VARIABILITY; HAP4 GENE; HEMIZYGOSITY; LINKAGE ANALYSIS; MBR1 GENE; MDH2 GENE; MITOCHONDRIAL RESPIRATION; NITROGEN METABOLISM; NONHUMAN; OENOLOGICAL TRAIT; OPEN READING FRAME; PHENOTYPE; PHENOTYPIC VARIATION; QUANTITATIVE TRAIT LOCUS; QUANTITATIVE TRAIT LOCUS MAPPING; SACCHAROMYCES CEREVISIAE; SUGAR TRANSPORT; WINE INDUSTRY; YFL040W GENE; YJR030C GENE;

ACETIC ACID; ALCOHOLIC BEVERAGES; ALLELES; EPISTASIS, GENETIC; EVOLUTION, MOLECULAR; FERMENTATION; FOOD MICROBIOLOGY; GENES, FUNGAL; GENETIC LINKAGE; GENETIC VARIATION; GLYCEROL; MODELS, GENETIC; OPEN READING FRAMES; PHENOTYPE; QUANTITATIVE TRAIT LOCI; SACCHAROMYCES CEREVISIAE; WINE;

SACCHAROMYCES CEREVISIAE;

EID: 84869745575     PISSN: None     EISSN: 19326203     Source Type: Journal    
DOI: 10.1371/journal.pone.0049640     Document Type: Article

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