Fig. 1

Experimental design. Four diploid homozygous strains (SB, GN, F15, M2) were used to generate two independent hybrids (SBxGN and M2xF15) and their 94 and 95 segregants, respectively. The whole genome sequence of each parental strain and each progeny was obtained by high throughput sequencing and analyzed to get saturated genetic maps (3433 and 8378 markers, respectively). The phenotypic characterization of the strains was carried out in three conditions (SB14_Sk, M15_SK and M15) in small volume vessels. Fermentation time course was monitored and six traits were computed: lag phase (lp), time required to produce 35, 50 and 80 g.L^− 1 of CO₂ (t35 g, t50 g and t80 g, respectively) and glucose consumption rate in the first and the second part of the fermentation (V15_50 and V50_80, respectively). The concentrations of five end-point metabolites were also assayed by enzymatic methods (acetic acid, glycerol, pyruvate and SO₂) or by weighting (CO₂max). Grape pictures were reprinted from CC-BY licences, the copyright holders being Lebowskyclone (Merlot) and User:Vl (Sauvignon Blanc). Machinery picture is own by the authors