QTL mapping of the production of wine aroma compounds by yeast

Read the article : Genetic analysis of geraniol metabolism during fermentation

In this article, the method used by TWISTAROMA for the determination of aromatic compounds allows the identification of certain yeast genes linked to the production of aromas in a medium mimicking grape must. Depending on their mutation, the yeast will produce more or less of these compounds during fermentation.

Leave a Comment

Your email address will not be published. Required fields are marked *