ArticlePloS one2012
The genetic basis of natural variation in oenological traits in Saccharomyces cerevisiae.
Article in PloS one, 2012. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 51 papers.
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51 citing papers in PubMed.
- Genetic background shapes the transcriptional activity and phenotypic contribution of a horizontally acquired region in yeast.Molecular biology and evolution · 2026Article
- Genomic tales of wine yeasts: from domestication to functional innovation.FEMS yeast research · 2026Review
- Efficient genes identification via quantitative trait loci analysis by crossbreeding of sake and laboratory yeast.Applied microbiology and biotechnology · 2025Article
- Genetically Improved Yeast Strains with Lower Ethanol Yield for the Wine Industry Generated Through a Two-Round Breeding Program.Journal of fungi (Basel, Switzerland) · 2025Article
- Article
- Single nucleotide polymorphisms associated with wine fermentation and adaptation to nitrogen limitation in wild and domesticated yeast strains.Biological research · 2023Article
- Fungal resilience and host-pathogen interactions: Future perspectives and opportunities.Parasite immunology · 2023Review
- A Saccharomyces eubayanus haploid resource for research studies.Scientific reports · 2022Article
- Uncovering Divergence in Gene Expression Regulation in the Adaptation of Yeast to Nitrogen Scarcity.mSystems · 2021Article
- QTL mapping: an innovative method for investigating the genetic determinism of yeast-bacteria interactions in wine.Applied microbiology and biotechnology · 2021Article
- Marker Assisted Selection of Malic-ConsumingJournal of fungi (Basel, Switzerland) · 2021Article
- Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile.Foods (Basel, Switzerland) · 2020Review
- Lifestyle, Lineage, and Geographical Origin Influence Temperature-Dependent Phenotypic Variation across Yeast Strains during Wine Fermentation.Microorganisms · 2020Article
- Generation of a Non-Transgenic Genetically Improved Yeast Strain for Wine Production from Nitrogen-Deficient Musts.Microorganisms · 2020Article
- Fungal Diversity Analysis of Grape Musts from Central Valley-Chile and Characterization of Potential New Starter Cultures.Microorganisms · 2020Article
- New Insights into the Oenological Significance ofMicroorganisms · 2020Article
- Nitrogen Preferences during Alcoholic Fermentation of Different Non-Microorganisms · 2020Article
- Disentangling the genetic bases of Saccharomyces cerevisiae nitrogen consumption and adaptation to low nitrogen environments in wine fermentation.Biological research · 2020Review
- Differential Gene Expression and Allele Frequency Changes Favour Adaptation of a Heterogeneous Yeast Population to Nitrogen-Limited Fermentations.Frontiers in microbiology · 2020Article
- Wild Yeast for the Future: Exploring the Use of Wild Strains for Wine and Beer Fermentation.Frontiers in genetics · 2020Review
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10 authors.
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Abstract
Saccharomyces cerevisiae is the main microorganism responsible for wine alcoholic fermentation. The oenological phenotypes resulting from fermentation, such as the production of acetic acid, glycerol, and residual sugar concentration are regulated by multiple genes and vary quantitatively between different strain backgrounds. With the aim of identifying the quantitative trait loci (QTLs) that regulate oenological phenotypes, we performed linkage analysis using three crosses between highly diverged S. cerevisiae strains. Segregants from each cross were used as starter cultures for 20-day fermentations, in synthetic wine must, to simulate actual winemaking conditions. Linkage analysis on phenotypes of primary industrial importance resulted in the mapping of 18 QTLs. We tested 18 candidate genes, by reciprocal hemizygosity, for their contribution to the observed phenotypic variation, and validated five genes and the chromosome II right subtelomeric region. We observed that genes involved in mitochondrial metabolism, sugar transport, nitrogen metabolism, and the uncharacterized ORF YJR030W explained most of the phenotypic variation in oenological traits. Furthermore, we experimentally validated an exceptionally strong epistatic interaction resulting in high level of succinic acid between the Sake FLX1 allele and the Wine/European MDH2 allele. Overall, our work demonstrates the complex genetic basis underlying wine traits, including natural allelic variation, antagonistic linked QTLs and complex epistatic interactions between alleles from strains with different evolutionary histories.
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