Anyone know if people are looking into the genetic factors underlying things like alcohol tolerance, flocculation, and flavor profile? I imagine a lot of these characteristics are polygenetic (not to mention subjective), but I'm not sure. I doubt the NIH is awarding fat grants to study that sort of stuff, but I do remember reading something about is the gene PAD1 and the production of phenolic off-flavors.
Genetics of yeast flavor, flocculation, etc...
- Thread starter Ouroboros
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here's a place to start (you'll need online library access for Elsevier pubs)
QTL of Sake Character abstract
QTL = quantitative trait locus, typically multigenic
This one's free, it's about ethanol
EtOH QTL PDF Link
QTL of Sake Character abstract
QTL = quantitative trait locus, typically multigenic
This one's free, it's about ethanol
EtOH QTL PDF Link
Beernik
Well-Known Member
Can't remember where, but I've read that higher ABV strains of yeast are smaller in size and I think there was something slightly different about the buds too
robertthebruce
New Member
NIH might not, but the big brewers probably have some money in it. I'd be interested to know this stuff too. How does one get their hands on the brewing science primary literature?
