Up-regulation of Retrograde Response in yeast increases glycerol and reduces ethanol during wine fermentation
V. Garrigos, B. Vallejo, E. Molla-Marti, C. Picazo, E. Peltier, P. Marullo, E. Matallana, A. Aranda
This study shows that deleting MKS1 in yeast increases glycerol and reduces ethanol during wine fermentation without increasing volatile acidity, but slows fermentation kinetics.
bioRxiv · Dec 1, 2023Microbiology