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

From: Construction of low-ethanol–wine yeasts through partial deletion of the Saccharomyces cerevisiae PDC2 gene

Parameter BY4741 BY4741
pdc2Δ519
BY4743 BY4743
pdc2Δ519
BY4741 BY4741
pdc2Δ344
BY4743 BY4743
pdc2Δ344
BY4743
pdc2Δ519
Main compounds (g/Liter) V1 V1 V1 V1 V2 V2 V2 V2 V2
 Consumed sugar 153.95 ± 0.87A 146.49 ± 0.63B 147.22 ± 0.00B 143.84 ± 1.66C 172.04 ± 4.64B,C 154.90 ± 4.22D 179.56 ± 3.08A 170.98 ± 1.98C 176.05 ± 4.71A,B
 CO2 71.11 ± 1.92A 73.33 ± 5.77A 66.67 ± 0.00A,B 62.22 ± 3.85B 81.88 ± 3.89A,B 72.48 ± 2.52C 83.45 ± 1.60A 78.68 ± 2.84B 83.75 ± 2.20A
 Ethanol 75.61 ± 0.91A 75.35 ± 2.23A 74.56 ± 1.58A 69.04 ± 0.79B 87.58 ± 5.69A 76.007 ± 2.28C 87.74 ± 1.41A 84.27 ± 2.58A,B 81.27 ± 1.48B
 Acetate 1.11 ± 0.16A 0.91 ± 0.06A,B 0.88 ± 0.24A,B 0.78 ± 0.07B 1.11 ± 0.11A 0.63 ± 0.06B,C 0.58 ± 0.12C 0.83 ± 0.22B 0.60 ± 0.09C
 Glycerolb ND ND ND ND 2.67 ± 0.20B 2.44 ± 0.074B,C 2.58 ± 0.14B 3.16 ± 0.11A 2.24 ± 0.18C
Balance (%)a          
 Carbon 97.18 ± 1.27B 101.43 ± 3.18A 97.64 ± 0.72A,B 95.26 ± 1.13B 99.32 ± 2.50A 97.33 ± 1.27A,B 96.40 ± 0.96A,B 96.67 ± 2.66A,B 95.18 ± 2.37B
Yield          
 Ethanol production (%[v/v]) 9.58 ± 0.12A 9.55 ± 0.20A 9.45 ± 0.20A 8.80 ± 0.10B 11.1 ± 0.72A 9.63 ± 0.29C 11.12 ± 0.18A 10.68 ± 0.33A,B 10.30 ± 0.19B
 EtOH (g/g glucose consumed) 0.49 ± 0.008A 0.51 ± 0.011A 0.51 ± 0.009A 0.48 ± 0.009A 0.51 ± 0.02A 0.49 ± 0.02A,B 0.49 ± 0.008B 0.49 ± 0.019A,B 0.46 ± 0.012C
 Glucose (g) required for 1% (v/v) ethanol production 16.07 ± 0.28A,B 15.34 ± 0.27C 15.58 ± 0.33B,C 16.35 ± 0.32A 15.52 ± 0.62B 16.09 ± 0.59B 16.15 ± 0.25B 16.02 ± 0.62B 17.09 ± 0.42A
 Glucose (g) required for 1 g/L glycerol
Residual sugar (g/Liter)
ND
62.65 ± 0.87C
ND
70.11 ± 0.63B
ND
69.38 ± 0.00B
ND
72.76 ± 1.66A
65.64 ± 4.21B
44.56 ± 4.64B,C
69.49 ± 2.30A,B
61.7 ± 4.22A
64.56 ± 3.83B
37.04 ± 3.08D
54.57 ± 1.99C
45.62 ± 1.98B
73.64 ± 3.38A
40.55 ± 4.71C,D
  1. ND not determined
  2. Distinct letters correspond to statistical significant difference for a Fischer test with p < 0.05
  3. aCarbon balance represents the ratio between carbon moles of fermentation by-products and carbon moles of glucose
  4. bGlycerol was measured in an independent experiment