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

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). RNA samples taken from wine fermentations at 12ºC and 28ºC at the beginning of stationary phase. Three biological replicates. S. cerevisiae Lalvin T.73 used as reference strain.