Metabolic Basis of Differing Ethanol Yields in Saccharomyces

摘要：

Ten commercial wine yeast strains with a range of ethanol yields were selected to identify the differences in intermediary metabolites produced during fermentation that may be responsible for the biochemical variation in ethanol production.Each strain was genetically marked by insertion of the kanamycin (G418) resistance marker into the HO (homothallism) gene to document that Chardonnay juice fermentations were conducted by the inoculated strain.

作者: Yeun Hong Linda F.Bisson

作者单位: Department of Viticulture and Enology, University of California, Davis, CA 95616

会议类型: 国内会议

会议名称: 第七届国际葡萄与葡萄酒学术研讨会

会议地点: 陕西杨凌

会议语种:英文

页码: 154-154

在线出版日期: 2011-04-20（万方平台首次上网日期，不代表论文的发表时间）