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Table 3 Determination of fermentative parameters for mutant and wild type wine yeast strains EC1118 and Mab2C in two independent lab-scale vinifications

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

Parameter EC1118 EC1118Δ519 Mab2C Mab2CΔ519
V3 V3 V4 V4
Main compounds (g/L)
 Consumed sugar 210.38 ± 0.64A 203.95 ± 2.51B 212.03 ± 0.44A 209.01 ± 0.63B
 CO2 94.84 ± 2.05A 91.56 ± 3.01A 95.60 ± 3.50A 93.51 ± 1.40A
 Ethanol 102.31 ± 2.99A 87.05 ± 2.77B 95.73 ± 4.05A 86.00 ± 1.58B
 Acetate 1.13 ± 0.16A 1.12 ± 0.19A 0.83 ± 0.17A 0.86 ± 0.19A
Balance (%)
 Carbon 94.42 ± 1.81A 88.81 ± 1.48B 90.82 ± 3.19A 86.78 ± 0.47A
Yield
 Ethanol production (% [v/v]) 12.97 ± 0.38A 11.03 ± 0.35B 12.13 ± 0.51A 10.90 ± 0.20B
 EtOH (g/g glucose consumed) 0.49 ± 0.013A 0.43 ± 0.08B 0.47 ± 0.021A 0.42 ± 0.008B
 Glucose (g) required for 1% (v/v) ethanol production 16.23 ± 0.42A 18.49 ± 0.36B 17.50 ± 0.71B 19.18 ± 0.32A
 Residual sugar (g/L) 6.22 ± 0.64A 12.65 ± 2.51B 4.57 ± 0.44B 7.59 ± 0.63A
  1. Distinct letters correspond to statistical significant difference for a Fischer test with p < 0.05