Table 1 Fermentative parameters of lab-scale vinification assays in 20°Bx white must by parental and mutant laboratory yeast strains

Main compounds (g/Liter)

V1

V1

V1

V1

V2

V2

V2

V2

V2

 Consumed sugar

153.95 ± 0.87^A

146.49 ± 0.63^B

147.22 ± 0.00^B

143.84 ± 1.66^C

172.04 ± 4.64^B,C

154.90 ± 4.22^D

179.56 ± 3.08^A

170.98 ± 1.98^C

176.05 ± 4.71^A,B

 CO₂

71.11 ± 1.92^A

73.33 ± 5.77^A

66.67 ± 0.00^A,B

62.22 ± 3.85^B

81.88 ± 3.89^A,B

72.48 ± 2.52^C

83.45 ± 1.60^A

78.68 ± 2.84^B

83.75 ± 2.20^A

 Ethanol

75.61 ± 0.91^A

75.35 ± 2.23^A

74.56 ± 1.58^A

69.04 ± 0.79^B

87.58 ± 5.69^A

76.007 ± 2.28^C

87.74 ± 1.41^A

84.27 ± 2.58^A,B

81.27 ± 1.48^B

 Acetate

1.11 ± 0.16^A

0.91 ± 0.06^A,B

0.88 ± 0.24^A,B

0.78 ± 0.07^B

1.11 ± 0.11^A

0.63 ± 0.06^B,C

0.58 ± 0.12^C

0.83 ± 0.22^B

0.60 ± 0.09^C

 Glycerol^b

ND

ND

ND

ND

2.67 ± 0.20^B

2.44 ± 0.074^B,C

2.58 ± 0.14^B

3.16 ± 0.11^A

2.24 ± 0.18^C

Balance (%)^a

 Carbon

97.18 ± 1.27^B

101.43 ± 3.18^A

97.64 ± 0.72^A,B

95.26 ± 1.13^B

99.32 ± 2.50^A

97.33 ± 1.27^A,B

96.40 ± 0.96^A,B

96.67 ± 2.66^A,B

95.18 ± 2.37^B

Yield

 Ethanol production (%[v/v])

9.58 ± 0.12^A

9.55 ± 0.20^A

9.45 ± 0.20^A

8.80 ± 0.10^B

11.1 ± 0.72^A

9.63 ± 0.29^C

11.12 ± 0.18^A

10.68 ± 0.33^A,B

10.30 ± 0.19^B

 EtOH (g/g glucose consumed)

0.49 ± 0.008^A

0.51 ± 0.011^A

0.51 ± 0.009^A

0.48 ± 0.009^A

0.51 ± 0.02^A

0.49 ± 0.02^A,B

0.49 ± 0.008^B

0.49 ± 0.019^A,B

0.46 ± 0.012^C

 Glucose (g) required for 1% (v/v) ethanol production

16.07 ± 0.28^A,B

15.34 ± 0.27^C

15.58 ± 0.33^B,C

16.35 ± 0.32^A

15.52 ± 0.62^B

16.09 ± 0.59^B

16.15 ± 0.25^B

16.02 ± 0.62^B

17.09 ± 0.42^A

 Glucose (g) required for 1 g/L glycerol

Residual sugar (g/Liter)

ND

62.65 ± 0.87^C

ND

70.11 ± 0.63^B

ND

69.38 ± 0.00^B

ND

72.76 ± 1.66^A

65.64 ± 4.21^B

44.56 ± 4.64^B,C

69.49 ± 2.30^A,B

61.7 ± 4.22^A

64.56 ± 3.83^B

37.04 ± 3.08^D

54.57 ± 1.99^C

45.62 ± 1.98^B

73.64 ± 3.38^A

40.55 ± 4.71^C,D