Decreasing acetic acid accumulation by a glycerol overproducing strain of Saccharomyces cerevisiae by deleting the ALD6 aldehyde dehydrogenase gene

Eglinton, Jeffrey M., Heinrich, Anthony J., Pollnitz, Alan P., Langridge, Peter, Henschke, Paul A., de Barros Lopes, Miguel·2002·Yeast
DOI 10.1002/yea.834

Cited by (161)

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  52. Additional file 3 of Activation of the yeast Retrograde Response pathway by adaptive laboratory evolution with S-(2-aminoethyl)-L-cysteine reduces ethanol and increases glycerol during winemaking
    Víctor Garrigós, Cecilia Picazo, Emilia Matallana, Agustı́n Aranda · 2024 · Figshare
  53. Additional file 4 of Activation of the yeast Retrograde Response pathway by adaptive laboratory evolution with S-(2-aminoethyl)-L-cysteine reduces ethanol and increases glycerol during winemaking
    Víctor Garrigós, Cecilia Picazo, Emilia Matallana, Agustı́n Aranda · 2024 · Figshare
  54. Additional file 2 of Activation of the yeast Retrograde Response pathway by adaptive laboratory evolution with S-(2-aminoethyl)-L-cysteine reduces ethanol and increases glycerol during winemaking
    Víctor Garrigós, Cecilia Picazo, Emilia Matallana, Agustı́n Aranda · 2024 · Figshare
  55. Additional file 1 of Activation of the yeast Retrograde Response pathway by adaptive laboratory evolution with S-(2-aminoethyl)-L-cysteine reduces ethanol and increases glycerol during winemaking
    Víctor Garrigós, Cecilia Picazo, Emilia Matallana, Agustı́n Aranda · 2024 · Figshare
  56. Additional file 7 of Activation of the yeast Retrograde Response pathway by adaptive laboratory evolution with S-(2-aminoethyl)-L-cysteine reduces ethanol and increases glycerol during winemaking
    Víctor Garrigós, Cecilia Picazo, Emilia Matallana, Agustı́n Aranda · 2024 · Figshare
  57. Additional file 6 of Activation of the yeast Retrograde Response pathway by adaptive laboratory evolution with S-(2-aminoethyl)-L-cysteine reduces ethanol and increases glycerol during winemaking
    Víctor Garrigós, Cecilia Picazo, Emilia Matallana, Agustı́n Aranda · 2024 · Figshare
  58. Additional file 5 of Activation of the yeast Retrograde Response pathway by adaptive laboratory evolution with S-(2-aminoethyl)-L-cysteine reduces ethanol and increases glycerol during winemaking
    Víctor Garrigós, Cecilia Picazo, Emilia Matallana, Agustı́n Aranda · 2024 · Figshare
  59. Effects of acetic acid, ethanol and SO2 on the removal of volatile acidity from acidic wines by two Saccharomyces cerevisiae commercial strains
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