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Different genetic responses to oenological conditions between a flocculent wine yeast and its FLO5 deleted strain:

Paola Di Gianvito1, Catherine Tesnière2, Giovanna Suzzi1

  • 1Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy.

Food Research International (Ottawa, Ont.)
|October 27, 2018
PubMed

Keywords:
FLO5 deletionFermentation kineticsFlocculationGenome wide expression profilesOenological conditionsSaccharomyces cerevisiae

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