{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,13]],"date-time":"2026-07-13T20:29:47Z","timestamp":1783974587039,"version":"3.55.0"},"reference-count":84,"publisher":"Oxford University Press (OUP)","license":[{"start":{"date-parts":[[2023,12,21]],"date-time":"2023-12-21T00:00:00Z","timestamp":1703116800000},"content-version":"vor","delay-in-days":1,"URL":"https:\/\/creativecommons.org\/licenses\/by-nc\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100000780","name":"European Union","doi-asserted-by":"publisher","award":["764364"],"award-info":[{"award-number":["764364"]}],"id":[{"id":"10.13039\/501100000780","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001665","name":"French National Research Agency","doi-asserted-by":"publisher","award":["ANR-21-PRRD-0008-01"],"award-info":[{"award-number":["ANR-21-PRRD-0008-01"]}],"id":[{"id":"10.13039\/501100001665","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2024,1,9]]},"abstract":"<jats:title>Abstract<\/jats:title>\n               <jats:p>Saccharomyces cerevisiae requirement for reduced sulfur to synthesize methionine and cysteine during alcoholic fermentation, is mainly fulfilled through the sulfur assimilation pathway. Saccharomyces cerevisiae reduces sulfate into sulfur dioxide (SO2) and sulfide (H2S), whose overproduction is a major issue in winemaking, due to its negative impact on wine aroma. The amount of H2S produced is highly strain-specific and also depends on SO2 concentration, often added to grape must. Applying a bulk segregant analysis to a 96-strain-progeny derived from two strains with different abilities to produce H2S, and comparing allelic frequencies along the genome of pools of segregants producing contrasting H2S quantities, we identified two causative regions involved in H2S production in the presence of SO2. A functional genetic analysis allowed the identification of variants in four genes able to impact H2S formation, viz; ZWF1, ZRT2, SNR2, and YLR125W, and involved in functions and pathways not associated with sulfur metabolism until now. These data point out that, in wine fermentation conditions, redox status, and zinc homeostasis are linked to H2S formation while providing new insights into the regulation of H2S production, and a new vision of the interplay between the sulfur assimilation pathway and cell metabolism.<\/jats:p>","DOI":"10.1093\/femsyr\/foad050","type":"journal-article","created":{"date-parts":[[2023,12,21]],"date-time":"2023-12-21T12:01:00Z","timestamp":1703160060000},"source":"Crossref","is-referenced-by-count":2,"title":["QTL mapping reveals novel genes and mechanisms underlying variations in H2S production during alcoholic fermentation in <i>Saccharomyces cerevisiae<\/i>"],"prefix":"10.1093","volume":"24","author":[{"given":"Irene","family":"De\u00a0Guidi","sequence":"first","affiliation":[{"name":"SPO, Universit\u00e9 de Montpellier, INRAE, Institut Agro , Montpellier 34060 ,","place":["France"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"C\u00e9line","family":"Serre","sequence":"additional","affiliation":[{"name":"SPO, Universit\u00e9 de Montpellier, INRAE, Institut Agro , Montpellier 34060 ,","place":["France"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jessica","family":"Noble","sequence":"additional","affiliation":[{"name":"Lallemand SAS , Blagnac 31702 ,","place":["France"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Anne","family":"Ortiz-Julien","sequence":"additional","affiliation":[{"name":"Lallemand SAS , Blagnac 31702 ,","place":["France"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bruno","family":"Blondin","sequence":"additional","affiliation":[{"name":"SPO, Universit\u00e9 de Montpellier, INRAE, Institut Agro , Montpellier 34060 ,","place":["France"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4006-4389","authenticated-orcid":false,"given":"Jean-Luc","family":"Legras","sequence":"additional","affiliation":[{"name":"SPO, Universit\u00e9 de Montpellier, INRAE, Institut Agro , Montpellier 34060 ,","place":["France"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"286","published-online":{"date-parts":[[2023,12,20]]},"reference":[{"key":"2024121916353157400_bib1","doi-asserted-by":"crossref","first-page":"263","DOI":"10.1534\/g3.111.000422","article-title":"Deciphering the molecular basis of wine yeast fermentation traits using a combined genetic and genomic approach","volume":"1","author":"Ambroset","year":"2011","journal-title":"G3 genes genomes Genet"},{"key":"2024121916353157400_bib2","doi-asserted-by":"crossref","first-page":"246","DOI":"10.1016\/0922-338X(90)90057-4","article-title":"Automatic detection of assimilable nitrogen deficiencies during alcoholic fermentation in oenological conditions","volume":"70","author":"Bely","year":"1990","journal-title":"J Ferment Bioeng"},{"key":"2024121916353157400_bib3","doi-asserted-by":"crossref","first-page":"1815","DOI":"10.1371\/journal.pgen.0020195","article-title":"Four linked genes participate in controlling sporulation efficiency in budding yeast","volume":"2","author":"Ben-Ari","year":"2006","journal-title":"PLoS Genet"},{"key":"2024121916353157400_bib4","first-page":"1","article-title":"Method for controlling the production of sulphites, of hydrogen sulphide and of acetaldehyde by yeasts","author":"Blondin","year":"2017"},{"key":"2024121916353157400_bib5","doi-asserted-by":"crossref","first-page":"390","DOI":"10.1111\/j.1365-2672.2006.03180.x","article-title":"The influence of nitrogen and biotin interactions on the performance of Saccharomyces in alcoholic fermentations","volume":"102","author":"Bohlscheid","year":"2007","journal-title":"J Appl Microbiol"},{"key":"2024121916353157400_bib6","doi-asserted-by":"crossref","first-page":"51","DOI":"10.1111\/j.1745-4557.2010.00365.x","article-title":"Interactive effects of selected nutrients and fermentation temperature on H2S production by wine strains of Saccharomyces","volume":"34","author":"Bohlscheid","year":"2011","journal-title":"J Food Qual"},{"key":"2024121916353157400_bib7","doi-asserted-by":"crossref","first-page":"2114","DOI":"10.1093\/bioinformatics\/btu170","article-title":"Trimmomatic. 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