FIGURE 2.
Main analytical and kinetic parameters of the fermentation carried out with both parental strains and the obtained hybrid in Verdejo must at 15 and 25°C. Sugar consumption represents the percentage of sugars consumed at different time points of the fermentation for AJ4 (blue), BMV58(red) and H14A7 (green), at 25°C (A) and 15°C (B). Arrows indicate the time points when samples for transcriptomic analysis were taken (t = 4 h and t = 24 h at 25°C, and t = 4 h and t = 48 h at 15°C).