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The influence of mitochondrial DNA in wine production

Alexandra Verspohl | Università di Modena e Reggio Emilia

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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. If you are a subscriber, access the video directly from this link →

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12 min

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Description

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.

This reserch was presented at the Premio Internazionale OENOPPIA 2017 . The report reproduced in this video was presented at the 10th edition of Enoforum (Vicenza, 16-18 May 2017)