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Table 1 S. cerevisiae × S. kudriavzevii hybrids used in the study

From: Lipids modulate acetic acid and thiol final concentrations in wine during fermentation by Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids

Name Origin Yeast collection
Eg8_V0 Low temperature (i.e., 15 °C) fermenting vat, Eguisheim (Alsace, France) INRA Montpellier
Eg8_V2 Mutant strain of the Eg8_V0 strain obtained by UV mutagenesis, selected for its lower acetic acid production Lallemand
Eg8_V3 Mutant strain of the Eg8_V0 strain obtained by UV mutagenesis, selected for its lower acetic acid production INRA Montpellier
Eg8_V4 Alsace (France) Lallemand