English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

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 temperature winemaking conditions.   Results: The results revealed that the hybrids have acquired both fermentative abilities and cold adaptation abilities, attributed to  S. cerevisiae  and  S. kudriavzevii  parental species, respectively, showcasing their industrially relevant characteristics. For several key genes, we also studied the contribution to gene expression of each of the alleles of  S. cerevisiae  and  S. kudriavzevii  in the  S. cerevisiae  x  S. kudriavzevii  hybrids. From the results, it is not clear how important the differential expression of the specific parental alleles is to the phenotype of the hybrids.   Conclusions: This study shows that the fermentative abilities of  S. cerevisiae  x  S. kudriavzevii  hybrids at low temperatures do not seem to result from differential expression of specific parental alleles of the key genes involved in this phenotype.

Transcriptomic analysis of Saccharomyces cerevisiae x Saccharomyces kudriavzevii hybrids during low temperature winemaking