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The influence of mitochondrial DNA in wine production

Alexandra Verspohl, Università di Modena e Reggio Emilia

The influence of mitochondrial DNA in wine production

In improvement programmes of wine yeasts the impact of mitochondrial DNA (mtDNA) on the functionality of the cell was usually neglected. Nevertheless, it is an important factor, primarily for mass production.

To investigate the effect of mtDNA in technological application, we created isogenic yeast hybrids between Saccharomyces cerevisiae and Saccharomyces uvarum, which obtained different mitotypes. These hybrids where confronted on their growth rate, respiration capacity and fermentation performance.

The results obtained indicate, that the mtDNA might have an effect not only on the respiration capacity of a cell, but also on the fermentative pathway.

Work presented at the International SIVE OENOPPIA awards 2017. The paper reproduced in this video-seminar was presented at the 10th edition of Enoforum (May 16th-18th, 2017, Vicenza, Italy)

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Published on 01/07/2019
Item available in italiano
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