Global phenotypic and genomic comparison of two Saccharomyces cerevisiae wine strains reveals a novel role of the sulfur assimilation pathway in adaptation at low temperature fermentations

Table 1 Time (hours) required to consume the sugar content in a synthetic grape must

Yeast strain	Temperature	T5	T50	T100
	15°C	23.06 ± 3.84	221.65 ± 8.00	889.18 ± 19.34
P5	28°C	12.93 ± 0.28	44.53 ± 0.32	118.87 ± 2.59
	15°C	30.75 ± 0.00^a	395.90 ± 58.03^a	930.15 ± 0.00^a
P24	28°C	21.28 ± 2.61^a	47.53 ± 1.97	118.66 ± 3.53
	15°C	25.18 ± 1.10	188.98 ± 9.67^a	869.96 ± 2.21^a
P5GFP	28°C	13.78 ± 2.93	47.53 ± 0.56	87.93 ± 1.62
	15°C	28.18 ± 4.43	210.51 ± 2.93	869.96 ± 2.21^a
P5 GFP/P5	28°C	14.90 ± 0.97^a	46.21 ± 2.27	121.12 ± 6.32
	15°C	50.67 ± 0.00^a	270.98 ± 6.23^a	1125.79 ± 0.00^a
P5 GFP/P24	28°C	21.84 ± 0.58^a	53.71 ± 4.60^a	126.37 ± 2.12^a

ISSN: 1471-2164