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Osmoadaptation of wine yeast (Saccharomyces cerevisiae) during Icewine fermentation leads to high levels of acetic acid |
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| Authors: | C. Heit S.J. Martin F. Yang D.L. Inglis |
| Affiliation: | 1. Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON, Canada;2. Centre for Biotechnology, Brock University, St. Catharines, ON, Canada;3. Department of Biological Sciences, Brock University, St. Catharines, ON, Canada |
| Abstract: | |
| Keywords: | acetic acid acetyl‐CoA synthetase aldehyde dehydrogenase ethyl acetate hyperosmotic stress Icewine fermentation microarray analysis Saccharomyces cerevisiae |