Open Access Highly Accessed Research article

QTL mapping of the production of wine aroma compounds by yeast

Damien Steyer123, Chloe Ambroset456, Christian Brion456, Patricia Claudel12, Pierre Delobel456, Isabelle Sanchez456, Claude Erny7, Bruno Blondin456, Francis Karst12 and Jean-Luc Legras456*

Author Affiliations

1 INRA, UMR1131, Colmar, F-68021, France

2 Université de Strasbourg, UMR1131, Strasbourg, F-68021, France

3 Twistaroma, Colmar, F-68021, France

4 INRA, UMR1083, Montpellier, F-34060, France

5 Montpellier SupAgro, UMR1083, Montpellier, F-34060, France

6 Université Montpellier 1, UMR1083, Montpellier, F-34060, France

7 Université de Haute Alsace, EA3991 Laboratoire Vigne Biotechnologies et Environnement, Colmar, F-68021, France

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BMC Genomics 2012, 13:573  doi:10.1186/1471-2164-13-573

Published: 30 October 2012

Additional files

Additional file 1:

Distribution of the different phenotypes for the population of segregants and parental strains.

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Additional file 2:

Impact of flocculation and ABZ1 on aroma production at the different QTL and variablity of fermentation length.

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Additional file 3: Table S3:

Effect of the addition of p-aminobenzoic acid on the production of 2phenylethanol and 2-phenylethanolacetate.

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Additional file 4: Table S4:

Primers used in this study.

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Additional file 5:

Sequenced used for McDonald Kreitman test.

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