Transcriptomic analysis of Saccharomyces cerevisiae x Saccharomyceskudriavzevii hybrids during low temperature winemaking.

ABSTRACT:

Background

Although Saccharomyces cerevisiae is the most frequently isolated species in wine fermentation, and the most studied species, other species and interspecific hybrids have greatly attracted the interest of researchers in this field in the last few years, given their potential to solve new winemaking industry challenges. S. cerevisiae x S. kudriavzevii hybrids exhibit good fermentative capabilities at low temperatures, and produce wines with smaller alcohol quantities and larger glycerol quantities, which can be very useful to solve challenges in the winemaking industry such as the necessity to enhance the aroma profile.

Methods

In this study, we performed a transcriptomic study of S. cerevisiae x S. kudriavzevii hybrids in low tem

SUBMITTER: Tronchoni J 

PROVIDER: S-EPMC5635440 | biostudies-literature | 2017

REPOSITORIES: biostudies-literature