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Analysis of low temperature-induced genes (LTIG) in wine yeast during alcoholic fermentation

✍ Scribed by Rosana Chiva; Maria López-Malo; Zoel Salvadó; Albert Mas; Jósé Manuel Guillamón

Book ID
117962919
Publisher
John Wiley and Sons
Year
2012
Tongue
English
Weight
488 KB
Volume
12
Category
Article
ISSN
1567-1356

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During wine fermentation yeasts quickly reach a stationary phase, where cells are metabolically active by consuming sugars present in grape must. It is, consequently, of great interest at this stage to identify suitable gene promoters that may be used to induce the expression of genes with enologica