Breeding strategies for combining fermentative qualities and reducing off-flavor production in a wine yeast model

In agricultural sciences, breeding strategies have historically been used to select new, optimized plant varieties or animal breeds. Similar strategies are possible for genetic improvement of wine yeasts. We optimized 11 relevant enological traits in a single clone using successive hybridization and...

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Veröffentlicht in:	FEMS yeast research 2006-03, Vol.6 (2), p.268-279
Hauptverfasser:	Marullo, Philippe, Bely, Marina, Masneuf-Pomarède, Isabelle, Pons, Monique, Aigle, Michel, Dubourdieu, Denis
Format:	Artikel
Sprache:	eng
Schlagworte:	animals breeding breeds DNA Shuffling Fermentation fermentation kinetics Food Microbiology Genetic crosses genetic improvement Heterosis Hybridization hybrids Off flavor off flavors off‐flavor production parents Plant breeding progeny quantitative distribution transgressive segregation varieties Wine Wine - microbiology Wine - standards wine yeasts winemaking wines Yeasts - genetics Yeasts - metabolism
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