Summary
The phenomenon of foaming is an undesirable characteristic of some wine yeasts. Investigation of this phenotype indicated that it is under the control of at least two dominant genes 21 centimorgans apart on the same chromosome. Elimination of the foaming character by hybridisation demonstrates that pure-culture wine yeast material can be improved by this technique.
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Thornton, R.J. Investigations on the genetics of foaming in wine yeasts. European J. Appl. Microbiol. Biotechnol. 5, 103–107 (1978). https://doi.org/10.1007/BF00498803
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DOI: https://doi.org/10.1007/BF00498803