PT  - JOURNAL ARTICLE
AU  - P. Giudici
AU  - C. Zambonelli
TI  - Biometric and Genetic Study on Acetic Acid Production for Breeding of Wine Yeast
AID  - 10.5344/ajev.1992.43.4.370
DP  - 1992 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 370--374
VI  - 43
IP  - 4
4099  - http://www.ajevonline.org/content/43/4/370.short
4100  - http://www.ajevonline.org/content/43/4/370.full
SO  - Am J Enol Vitic.1992 Jan 01; 43
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.