RT Journal Article SR Electronic T1 Biometric and Genetic Study on Acetic Acid Production for Breeding of Wine Yeast JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 370 OP 374 DO 10.5344/ajev.1992.43.4.370 VO 43 IS 4 A1 P. Giudici A1 C. Zambonelli YR 1992 UL http://www.ajevonline.org/content/43/4/370.abstract AB The ability of Saccharomyces cerevisiae to produce a wide range of acetic acid concentrations (ca. 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.