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. 2020 Jul 22;8:853. doi: 10.3389/fbioe.2020.00853

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Copyright © 2020 Vallejo, Peltier, Garrigós, Matallana, Marullo and Aranda.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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The haploid wine strain shows a similar behavior to commercial strains. Heatmaps showing relative changes in the kinetics and end-product concentrations of the selected wine strains (C9, CSM, EC1118, DV10, and M2) relative to the laboratory strain for three conditions. (A) No shaking: normal nitrogen; (B) No shaking: low nitrogen; (C) Shaking: normal nitrogen. Log 2 of the normalized data is shown, with color indicating a higher (red) or lower (blue) value than the reference strain. The clustering of parameters and strains shows Euclidean distance.