Differential gene expression in high and low sulfide-producing yeast strains during wine fermentation. Saccharomyces cerevisiae

Comparison between two commercial wine yeast strains (UCD522 and P29) differing in their production of H2S during wine fermentation. Overall design: Due to the characteristics of the strains (commercial, non-standard wine strains), the experiment was duplicated using two completely different platforms and techniques (cDNA-based and in situ synthesized oligonucleotide-based). UCD522 and P29 wine microfermentations were performed in parallel and yeast samples were taken at the stage of fastest fermentation rate. Two biological replicates per yeast strain.