The yeast Saccharomyces cerevisiae is used in many industrial applications including beer brewing, bread making, and winemaking. Winemaking yeast strains have the ability to convert grape sugars into alcohol and other metabolites consistent with good wine. An exploratory comparative approach was undertaken to identify the genes and corresponding proteins that give wine yeast strains of S. cerevisiae their distinctive phenotype, with a focus on studying genes that provide tolerance to ethanol. / Thesis (Ph.D.)--School of Agriculture, Food and Wine, 2006.
| Identifer | oai:union.ndltd.org:ADTP/263688 |
| Date | January 2006 |
| Creators | Heinrich, Anthony John |
| Source Sets | Australiasian Digital Theses Program |
| Language | en_US |
| Detected Language | English |
Page generated in 0.0018 seconds