Table 4.
Effect of temperature and OYE2 alleles on the main fermentation parameters
| Traits | H4 (Δ/G) | H4 (B/Δ) | Allele effect | 24 | 28 | 32 | Temperature effect | ||
|---|---|---|---|---|---|---|---|---|---|
| RS | 50.6 | 33.1 | 9.4 | *** | 6.3 | 47.5 | 71.6 | 88.7 | *** |
| CO2 | 98.9 | 104.8 | 5.1 | * | 118.5 | 98.5 | 88.5 | 92.6 | *** |
| T70 | 116.5 | 84.5 | 27.8 | * | 91.5 | 85.6 | 124.4 | ns | ns |
| rate | 0.55 | 0.72 | 36.6 | * | 0.69 | 0.68 | 0.52 | ns | ns |
| K | 5.65 107 | 5.68 107 | ns | ns | 5.95 107 | 6.04 107 | 5.00 107 | 97.2 | *** |
| Viability | 52.9 | 63.0 | ns | ns | 73.2 | 69.0 | 32.1 | 87.6 | *** |
The hemizygous hybrids carrying the functional alleles OYE2B and OYE2G were respectively encoded H4(Δ /G) and H4(Δ /B). A complete two way ANOVA (type II) model was used for assessing allele, temperature effects and their interactions. Since no significant interactions were detected, only the part of variance explained for allele and temperature treatment were shown. The p-value associated is coded as follow, ns = p > 0.05, * = p < 0.05, *** = p < 0.005