E. Matallana

Up-regulation of Retrograde Response in yeast increases glycerol and reduces ethanol during wine fermentation

This study shows that deleting MKS1 in yeast increases glycerol and reduces ethanol during wine fermentation without increasing volatile acidity, but slows fermentation kinetics.

Impact of Starmerella bacillaris and Zygosaccharomyces bailii on ethanol reduction and Saccharomyces cerevisiae metabolism during mixed wine fermentations