Genome-wide study of the adaptation of Saccharomyces cerevisiae to the early stages of wine fermentation.

Abstract excerpt

This work was designed to identify yeast cellular functions specifically affected by the stress factors predominating during the early stages of wine fermentation, and genes required for optimal growth under these conditions. The main experimental method was quantitative fitness analysis by means of competition experiments in continuous culture of whole genome barcoded yeast knockout collections. This methodology...

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