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The  Saccharomyces  genus is the main yeast involved in wine fermentations to play a crucial role in the production and release of aromatic compounds. Despite the several studies done into the genome-wide expression analysis using DNA microarray technology in wine  S. cerevisiae  strains, this is the first to investigate other species of the  Saccharomyces  genus. This research work investigates the expression of the genes involved in flavor compound production in three different  Saccharomyces  species ( S. cerevisiae ,  S. bayanus var. uvarum  and  S. kudriavzevii ) under low (12°C) and moderate fermentation temperatures (28°C). The global genes analysis showed that 30% of genes appeared to be differently expressed in the three cryophilic strains if compared to the reference strain (mesophilic  S. cerevisiae ), suggesting a very close cold adaptation response. Remarkable differences in the gene expression level were observed when comparing the three species,  S. cerevisiae ,  S. bayanus var. uvarum  and  S. kudriavzevii , which will result in different aroma profiles. Knowledge of these differences in the transcriptome can be a tool to help modulate aroma to create wines with the desired aromatic traits.

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Molecular Analysis of the Genes Involved in Aroma Synthesis in the Species S. cerevisiae, S. kudriavzevii and S. bayanus var. uvarum in Winemaking Conditions