Abstract
The ability of <i>Saccharomyces cerevisiae</i> to produce a wide range of acetic acid concentrations (<i>ca.</i> 100 to 900 mg/L) is one of its identifying features for the fermentation of synthetic materials and grape musts. The biometric analysis shows that many acetic acid levels are produced in agreement with continuous quantitative traits. The genetic analysis shows that all hybrids from crosses between strains with different levels segregate at a 2:2 ratio: the most probable explanation is that a single gene with many natural alleles is involved. The characteristic is stable and hereditary and can be used for enological starter selection and improvement.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
