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Table 1 QTL analysis of volatile compounds produced during alcoholic fermentation (experiment A, geraniol 5mg/L)

From: QTL mapping of the production of wine aroma compounds by yeast

Compounds Localization Single QTL scan Flocculation as a covariable Fraction of variation explained by the QTL Heritability
   LOD p-value LOD p-value   
Isoamyl acetate        33
Isoamyl alcool        83
Ethyl hexanoate Chr XIV 634-687    4.52 0.034 50.1 28
Ethyl octanoate        -
Ethyl decanoate        71
Ethyl myristate        70
2-phenylethyl acetate        80
2 phenyl ethanol Chr VIII 422-469 3.23 0.04    39.1 99
Hexanoic acid        -
Octanoic acid        90
Decanoic acid        99
Myristic acid        97
Ethyl 9-decenoate        99
Nerolidol Chr XII 675-704 8.28 <0.004    71.9 93
Farnesol        74
Ethyl 3-        
hydoxydecanoic acid        -
α-terpineol        22
Linalol        78
Citronellol Chr XIII 290-342 3.69 0.033    43.3 78
Geraniol        98.
Nerol        -
Citronellyl acetate        79
Geranyl acetate        87
nerylacetate        63
Isobutanol        -
Cis-rose oxide Chr I 21-55    4.59 0.02 51.1 62
Cis-rose oxide Chr VII 47-85    4.27 0.04 48.6  
Trans-rose oxide        90
Cis/trans rose oxide ratio Chr XIV 537-589 3.94 0.01    45.4 99