Natural allelic variations of Saccharomyces cerevisiae impact stuck fermentation due to the combined effect of ethanol and temperature; a QTL-mapping study

Table 5 H5 Phenotypes

Trait	H4-2C		H4-19B		Parental difference	H5-progenies (n = 84)^a
Trait	Mean	SE (n = 5)	Mean	SE (n = 5)	(Wilcoxon test p value)	Mean	Variance	Range	H
CO₂max (g.L⁻¹)	101.7	5.2	115.0	2.6	ns	108.8	34.6	94.6–119.0	< 5
LP (h)	5.0	1.0	5.7	0.25	ns	4.0	0.4	3–6	< 5
T35 (h)	34.0	1.0	36.25	2.25	ns	34.0	1.88	31–37	< 5
T50 (h)	53.5	0.5	57.0	3.0	ns	53.3	3.1	49–57	< 5
T70 (h)	105.0	3.0	96.5	2.5	0.08	97.1	43.7	86–117	65.1
rate 50–70 (g.L⁻¹.h⁻¹)	0.39	0.02	0.50	0.01	0.09	0.46	0.003	0.30–0.59	28
RS (g.L⁻¹) (Residual Sugars)	34.19	8.9	5.49	1.95	0.06	21.00	112.13	3.34–47.60	29

^aFermentations were done without replicate
SE stands for standard error, ns stands for no significative, h² stands for heritability and was calculated according to Marullo et al. [31]

ISSN: 1471-2164