{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,20]],"date-time":"2026-09-20T02:43:07Z","timestamp":1789872187761,"version":"4.0.1"},"reference-count":54,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2025,4,23]],"date-time":"2025-04-23T00:00:00Z","timestamp":1745366400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Changji State Science and Technology Support High-Quality Industrial Development Project","award":["2022Z03"],"award-info":[{"award-number":["2022Z03"]}]},{"name":"Changji State Science and Technology Support High-Quality Industrial Development Project","award":["2023BCF01027"],"award-info":[{"award-number":["2023BCF01027"]}]},{"name":"Changji State Science and Technology Support High-Quality Industrial Development Project","award":["2023"],"award-info":[{"award-number":["2023"]}]},{"name":"Changji State Science and Technology Support High-Quality Industrial Development Project","award":["2452020177"],"award-info":[{"award-number":["2452020177"]}]},{"name":"Ningxia Hui Autonomous Region Key R&amp;D Project","award":["2022Z03"],"award-info":[{"award-number":["2022Z03"]}]},{"name":"Ningxia Hui Autonomous Region Key R&amp;D Project","award":["2023BCF01027"],"award-info":[{"award-number":["2023BCF01027"]}]},{"name":"Ningxia Hui Autonomous Region Key R&amp;D Project","award":["2023"],"award-info":[{"award-number":["2023"]}]},{"name":"Ningxia Hui Autonomous Region Key R&amp;D Project","award":["2452020177"],"award-info":[{"award-number":["2452020177"]}]},{"name":"\u2018Tianshan Elites\u2019 Training Program for Outstanding Engineers","award":["2022Z03"],"award-info":[{"award-number":["2022Z03"]}]},{"name":"\u2018Tianshan Elites\u2019 Training Program for Outstanding Engineers","award":["2023BCF01027"],"award-info":[{"award-number":["2023BCF01027"]}]},{"name":"\u2018Tianshan Elites\u2019 Training Program for Outstanding Engineers","award":["2023"],"award-info":[{"award-number":["2023"]}]},{"name":"\u2018Tianshan Elites\u2019 Training Program for Outstanding Engineers","award":["2452020177"],"award-info":[{"award-number":["2452020177"]}]},{"name":"Fundamental Research Funds for the Central Universities","award":["2022Z03"],"award-info":[{"award-number":["2022Z03"]}]},{"name":"Fundamental Research Funds for the Central Universities","award":["2023BCF01027"],"award-info":[{"award-number":["2023BCF01027"]}]},{"name":"Fundamental Research Funds for the Central Universities","award":["2023"],"award-info":[{"award-number":["2023"]}]},{"name":"Fundamental Research Funds for the Central Universities","award":["2452020177"],"award-info":[{"award-number":["2452020177"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Higher alcohols are significant flavor compounds in wine, and the elevated sugar content in grape raw materials has a substantial impact on wine quality. This study investigates the effect of high sugar content on the production of higher alcohols in wine and elucidates the underlying mechanisms through transcriptome analysis. The results indicate that sugar concentrations of 240 g\/L and 280 g\/L lead to increases in higher alcohol content of 17% and 24%, respectively. Transcriptome sequencing was employed to analyze differentially expressed genes at various fermentation stages, which resulted in the identification of the GRE3 gene. It was determined that the expression level of GRE3 significantly influences higher alcohol content. Knocking out GRE3 using molecular methods led to a notable 17.76% decrease in higher alcohol yield at a sugar concentration of 240 g\/L, representing a novel finding not previously documented in the literature. This research provides valuable insights into the influence of high-sugar grape materials on the production of higher alcohols by Saccharomyces cerevisiae and the associated mechanisms.<\/jats:p>","DOI":"10.3390\/foods14091476","type":"journal-article","created":{"date-parts":[[2025,4,24]],"date-time":"2025-04-24T04:04:50Z","timestamp":1745467490000},"page":"1476","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["Transcriptomic Identification of Core Regulatory Genes for Higher Alcohol Production in Saccharomyces cerevisiae at Different Sugar Concentrations in Wine Fermentation"],"prefix":"10.3390","volume":"14","author":[{"given":"Lu","family":"Chen","sequence":"first","affiliation":[{"name":"College of Enology, Northwest A&F University, Yangling 712100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaona","family":"Ren","sequence":"additional","affiliation":[{"name":"College of Enology, Northwest A&F University, Yangling 712100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yanan","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Enology, Northwest A&F University, Yangling 712100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dongshu","family":"Hao","sequence":"additional","affiliation":[{"name":"Xinjiang Zhang Yu Ba Bao Baron Winery Co., Ltd., Shihezi 832000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yanying","family":"Liang","sequence":"additional","affiliation":[{"name":"College of Enology, Northwest A&F University, Yangling 712100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6563-4790","authenticated-orcid":false,"given":"Yi","family":"Qin","sequence":"additional","affiliation":[{"name":"College of Enology, Northwest A&F University, Yangling 712100, China"},{"name":"National Forestry and Grassland Administration Engineering Research Center for Viti-Viniculture, Yangling 712100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,4,23]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"5766","DOI":"10.1021\/acs.jafc.3c09007","article-title":"Metabolization of free oxidized aromatic amino acids by Saccharomyces cerevisiae","volume":"72","author":"Behringer","year":"2024","journal-title":"J. Agric. Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"556","DOI":"10.26599\/FSHW.2022.9250050","article-title":"Influence of nitrogen status on fermentation performances of non-Saccharomyces yeasts: A review","volume":"13","author":"Li","year":"2024","journal-title":"Food Sci. Hum. Wellness"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"e4959","DOI":"10.1002\/jms.4959","article-title":"Online monitoring of higher alcohols and esters throughout beer fermentation by commercial Saccharomyces cerevisiae and Saccharomyces pastorianus yeast","volume":"58","author":"Roberts","year":"2023","journal-title":"J. Mass. Spectrom."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"2306014","DOI":"10.1080\/23311932.2024.2306014","article-title":"Profiling the potential producers of higher alcohol in different Daqu (a starter of Baijiu) by amplifying the key enzyme gene","volume":"10","author":"Mandlaa","year":"2024","journal-title":"Cogent Food Agric."},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Wang, X., Dang, C., Liu, Y., Ge, X., Suo, R., Ma, Q., and Wang, J. (2024). Effect of indigenous Saccharomyces cerevisiae strains on microbial community successions and volatile compounds changes during Longyan wine fermentation. Food Biosci., 57.","DOI":"10.1016\/j.fbio.2024.103595"},{"key":"ref_6","doi-asserted-by":"crossref","unstructured":"Prusova, B., Humaj, J., Sochor, J., and Baron, M. (2022). Formation, losses, preservation and recovery of aroma compounds in the winemaking process. Fermentation, 8.","DOI":"10.3390\/fermentation8030093"},{"key":"ref_7","doi-asserted-by":"crossref","unstructured":"Cordente, A.G., Espinase Nandorfy, D., Solomon, M., Schulkin, A., Kolouchova, R., Francis, I.L., and Schmidt, S.A. (2021). Aromatic higher alcohols in wine: Implication on aroma and palate attributes during chardonnay aging. Molecules, 26.","DOI":"10.3390\/molecules26164979"},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"115059","DOI":"10.1016\/j.lwt.2023.115059","article-title":"Reducing higher alcohols by integrating indigenous Saccharomyces cerevisiae, nitrogen compensation, and chaptalization methods during fermentation of kiwifruit wine","volume":"184","author":"Huang","year":"2023","journal-title":"LWT"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"1057","DOI":"10.1016\/j.toxrep.2020.08.017","article-title":"Carcinogenic, ethanol, acetaldehyde and noncarcinogenic higher alcohols, esters, and methanol compounds found in traditional alcoholic beverages. A risk assessment approach","volume":"7","author":"Kokkinakis","year":"2020","journal-title":"Toxicol. Rep."},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"Coulibaly, W.H., Bouatenin, K.M.J.P., Boli, Z.B.I.A., Camara, F., Sanogo, Y.M., Akissi, D.M., Kouame, H.K., Rigou, P., Djameh, C., and Dj\u00e8, K.M. (2021). Volatile compounds of traditional sorghum beer (tchapalo) produced in C\u00f4te d\u2019Ivoire, comparison between wild yeasts and pure culture of Saccharomyces cerevisiae. World J. Microbiol. Biotechnol., 37.","DOI":"10.1007\/s11274-021-03026-1"},{"key":"ref_11","doi-asserted-by":"crossref","unstructured":"Wang, Y.P., Sun, Z.G., Zhang, C.Y., Zhang, Q.Z., Guo, X.W., and Xiao, D.G. (2021). Comparative transcriptome analysis reveals the key regulatory genes for higher alcohol formation by yeast at different alpha-amino nitrogen concentrations. Food Microbiol., 95.","DOI":"10.1016\/j.fm.2020.103713"},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"111069","DOI":"10.1016\/j.lwt.2021.111069","article-title":"Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines","volume":"142","author":"Massera","year":"2021","journal-title":"LWT"},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"130861","DOI":"10.1016\/j.foodchem.2021.130861","article-title":"Impact of fermentation temperature and grape solids content on the chemical composition and sensory profiles of Cabernet Sauvignon wines made from flash d\u00e9tente treated must fermented off-skins","volume":"369","author":"Ntuli","year":"2022","journal-title":"Food Chem."},{"key":"ref_14","first-page":"429","article-title":"Higher alcohols metabolism by Saccharomyces cerevisiae: A mini review","volume":"37","author":"Sun","year":"2021","journal-title":"Chin. J. Biotechnol."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"10","DOI":"10.1128\/mBio.01524-14","article-title":"Metabolic engineering of microorganisms for the production of higher alcohols","volume":"5","author":"Choi","year":"2014","journal-title":"MBio"},{"key":"ref_16","doi-asserted-by":"crossref","unstructured":"Hranilovic, A., Gambetta, J.M., Jeffery, D.W., Grbin, P.R., and Jiranek, V. (2020). Lower-alcohol wines produced by Metschnikowia pulcherrima and Saccharomyces cerevisiae co-fermentations: The effect of sequential inoculation timing. Int. J. Food Microbiol., 329.","DOI":"10.1016\/j.ijfoodmicro.2020.108651"},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"357","DOI":"10.1023\/A:1008809110513","article-title":"Influence of the inoculation time of high sugar content must on the formation of wine aroma","volume":"14","author":"Mateo","year":"1998","journal-title":"World J. Microbiol. Biotechnol."},{"key":"ref_18","doi-asserted-by":"crossref","unstructured":"Marullo, P., Trujillo, M., Viannais, R., Hercman, L., Guillaumie, S., Colonna-Ceccaldi, B., Albertin, W., and Barbe, J.C. (2021). Metabolic, organoleptic and transcriptomic impact of Saccharomyces cerevisiae genes involved in the biosynthesis of linear and substituted esters. Int. J. Mol. Sci., 22.","DOI":"10.20944\/preprints202103.0098.v1"},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"1068","DOI":"10.1007\/s00284-018-1488-y","article-title":"Transcriptomic analysis of Saccharomyces cerevisiae under the stress of 2-phenylethanol","volume":"75","author":"Jin","year":"2018","journal-title":"Curr. Microbiol."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"107051","DOI":"10.1016\/j.jfca.2024.107051","article-title":"Optimizing Huangjiu fermentation for enhanced aroma: Insights into Saccharomyces cerevisiae jiangnan1# strain","volume":"139","author":"Ma","year":"2025","journal-title":"J. Food Compos. Anal."},{"key":"ref_21","doi-asserted-by":"crossref","unstructured":"Drozdova, P., Gurkov, A., Saranchina, A., Vlasevskaya, A., Zolotovskaya, E., Indosova, E., Timofeyev, M., and Borvinskaya, E. (2024). Transcriptional response of Saccharomyces cerevisiae to lactic acid enantiomers. Appl. Microbiol. Biotechnol., 108.","DOI":"10.1007\/s00253-023-12863-z"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"233","DOI":"10.5344\/ajev.2000.51.3.233","article-title":"Characterization of hydrogen sulfide formation in commercial and natural wine isolates of Saccharomyces","volume":"51","author":"Spiropoulos","year":"2000","journal-title":"Am. J. Enol. Vitic."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"8244309","DOI":"10.1155\/2023\/8244309","article-title":"Postharvest ozone fumigation of grapes (cv Sangiovese) differently affects volatile organic compounds and polyphenol profiles of berries and wine","volume":"2023","author":"Modesti","year":"2023","journal-title":"Aust. J. Grape Wine Res."},{"key":"ref_24","doi-asserted-by":"crossref","unstructured":"Moreno-Beltr\u00e1n, M., Gore-Lloyd, D., Chuck, C., and Henk, D. (2021). Variation among Metschnikowia pulcherrima Isolates for genetic modification and homologous recombination. Microorganisms, 9.","DOI":"10.3390\/microorganisms9020290"},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"420","DOI":"10.1016\/j.jbiosc.2024.02.003","article-title":"Physiological evaluation of yeast strains under anaerobic conditions using glucose.; fructose.; or sucrose as the carbon source","volume":"137","author":"Oka","year":"2024","journal-title":"J. Biosci. Bioeng."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"663","DOI":"10.1007\/s10295-009-0535-x","article-title":"Application of a substrate inhibition model to estimate the effect of fructose concentration on the growth of diverse Saccharomyces cerevisiae strains","volume":"36","author":"Querol","year":"2009","journal-title":"J. Ind. Microbiol. Biotechnol."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"268","DOI":"10.1016\/j.foodchem.2013.10.056","article-title":"Effect of five enological practices and of the general phenolic composition on fermentation-related aroma compounds in Mencia young red wines","volume":"148","author":"Hernando","year":"2014","journal-title":"Food Chem."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"112276","DOI":"10.1016\/j.foodres.2022.112276","article-title":"Redox cofactor metabolism in Saccharomyces cerevisiae and its impact on the production of alcoholic fermentation end-products","volume":"163","author":"Duncan","year":"2023","journal-title":"Food Res. Int."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"10694","DOI":"10.1021\/acs.jafc.9b04545","article-title":"Modeling and regulation of higher alcohol production through the combined effects of the C\/N ratio and microbial interaction","volume":"67","author":"Jiang","year":"2019","journal-title":"J. Agric. Food Chem."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"69","DOI":"10.1177\/10820132231179495","article-title":"Regulation of fructose levels on carbon flow and metabolites in yeast during food fermentation","volume":"31","author":"Xie","year":"2025","journal-title":"Food Sci. Technol. Int."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"425","DOI":"10.1007\/s00217-023-04396-6","article-title":"Fermentation performance of Saccharomyces cerevisiae yeast strain with high alcoholigenous power","volume":"250","author":"Bambina","year":"2024","journal-title":"Eur. Food Res. Technol."},{"key":"ref_32","doi-asserted-by":"crossref","unstructured":"Csoma, H., K\u00e1llai, Z., Czentye, K., and Sipiczki, M. (2023). Starmerella lactis-condensi, a yeast that has adapted to the conditions in the oenological environment. Int. J. Food Microbiol., 401.","DOI":"10.1016\/j.ijfoodmicro.2023.110282"},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"2524","DOI":"10.1002\/bit.26014","article-title":"Improved production of N-acetylglucosamine in Saccharomyces cerevisiae by reducing glycolytic flux","volume":"113","author":"Lee","year":"2016","journal-title":"Biotechnol. Bioeng."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"8056","DOI":"10.1128\/MCB.22.22.8056-8066.2002","article-title":"High osmolarity extends life span in Saccharomyces cerevisiae by a mechanism related to calorie restriction","volume":"22","author":"Kaeberlein","year":"2002","journal-title":"Mol. Cell. Biol."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"196","DOI":"10.1186\/s12934-020-01454-6","article-title":"MAL62 overexpression enhances uridine diphosphoglucose-dependent trehalose synthesis and glycerol metabolism for cryoprotection of baker\u2019s yeast in lean dough","volume":"19","author":"Sun","year":"2020","journal-title":"Microb. Cell Factories"},{"key":"ref_36","first-page":"1","article-title":"Organic acid metabolism and the impact of fermentation practices on wine acidity\u2014A review","volume":"39","author":"Chidi","year":"2018","journal-title":"S. Afr. J. Enol. Vitic."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"368","DOI":"10.1111\/ajgw.12327","article-title":"Zygotorulaspora florentina and Starmerella bacillaris in multistarter fermentation with Saccharomyces cerevisiae to reduce volatile acidity of high sugar musts","volume":"24","author":"Lencioni","year":"2018","journal-title":"Aust. J. Grape Wine Res."},{"key":"ref_38","first-page":"123","article-title":"Malic acid in wine: Origin, function and metabolism during vinification","volume":"27","author":"Volschenk","year":"2006","journal-title":"S. Afr. J. Enol. Vitic."},{"key":"ref_39","first-page":"185","article-title":"The impact of wort nitrogen limitation on yeast fermentation performance and diacetyl. Discussion","volume":"34","author":"Pugh","year":"1997","journal-title":"Tech. Q.-Master Brew. Assoc. Am."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"e00557-22","DOI":"10.1128\/aem.00557-22","article-title":"Improvement of fusel alcohol production by engineering of the yeast branched-chain amino acid aminotransaminase","volume":"88","author":"Koonthongkaew","year":"2022","journal-title":"Appl. Environ. Microbiol."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"129","DOI":"10.1007\/s10295-016-1852-5","article-title":"Regulation of crucial enzymes and transcription factors on 2-phenylethanol biosynthesis via Ehrlich pathway in Saccharomyces cerevisiae","volume":"44","author":"Wang","year":"2017","journal-title":"J. Ind. Microbiol. Biotechnol."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"296","DOI":"10.1007\/s002530000506","article-title":"Involvement of branched-chain amino acid aminotransferases in the production of fusel alcohols during fermentation in yeast","volume":"55","author":"Eden","year":"2001","journal-title":"Appl. Microbiol. Biotechnol."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"726","DOI":"10.1111\/j.1567-1364.2006.00057.x","article-title":"The effect of increased branched-chain amino acid transaminase activity in yeast on the production of higher alcohols and on the flavour profiles of wine and distillates","volume":"6","author":"Lilly","year":"2006","journal-title":"FEMS Yeast Res."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"238","DOI":"10.1007\/s004380050644","article-title":"Characterisation of Saccharomyces cerevisiae ARO8 and ARO9 genes encoding aromatic aminotransferases I and II reveals a new aminotransferase subfamily","volume":"257","author":"Iraqui","year":"1998","journal-title":"Mol. Gen. Genet."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"1783","DOI":"10.1007\/s00253-017-8715-5","article-title":"Genetic engineering to alter carbon flux for various higher alcohol productions by Saccharomyces cerevisiae for Chinese Baijiu fermentation","volume":"102","author":"Li","year":"2018","journal-title":"Appl. Microbiol. Biotechnol."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"1581","DOI":"10.1002\/yea.320101207","article-title":"The nucleotide sequence and initial characterization of pyruvate decarboxylase from the yeast Hanseniaspora uvarum","volume":"10","author":"Holloway","year":"1994","journal-title":"Yeast"},{"key":"ref_47","doi-asserted-by":"crossref","unstructured":"Schifferdecker, A.J., Siurkus, J., Andersen, M.R., Joerck-Ramberg, D., Ling, Z., Zhou, N., Blevins, J.E., Sibirny, A.A., Pi\u0161kur, J., and Ishchuk, O.P. (2016). Erratum to: Alcohol dehydrogenase gene ADH3 activates glucose alcoholic fermentation in genetically engineered Dekkera bruxellensis yeast. Appl. Microbiol. Biotechnol., 100.","DOI":"10.1007\/s00253-016-7349-3"},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"e01553-17","DOI":"10.1128\/AEM.01553-17","article-title":"Deciphering the origin.; evolution.; and physiological function of the subtelomeric aryl-Alcohol dehydrogenase gene family in the yeast Saccharomyces cerevisiae","volume":"84","author":"Yang","year":"2018","journal-title":"Appl. Environ. Microbiol."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"126691","DOI":"10.1016\/j.foodchem.2020.126691","article-title":"Production of low-alcohol Huangjiu with improved acidity and reduced levels of higher alcohols by fermentation with scarless ALD6 overexpression yeast","volume":"321","author":"Zheng","year":"2020","journal-title":"Food Chem."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"273","DOI":"10.1007\/s002940100213","article-title":"The Saccharomyces cerevisiae aldose reductase is implied in the metabolism of methylglyoxal in response to stress conditions","volume":"39","author":"Aguilera","year":"2001","journal-title":"Curr. Genet."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"1838","DOI":"10.1016\/j.procbio.2014.07.017","article-title":"Efficient bioethanol production by overexpression of endogenous Saccharomyces cerevisiae xylulokinase and NADPH-dependent aldose reductase with mutated strictly NADP+-dependent Pichia stipitis xylitol dehydrogenase","volume":"49","author":"Khattab","year":"2014","journal-title":"Process Biochem."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"1245","DOI":"10.1111\/j.1567-1364.2008.00440.x","article-title":"Overexpression of the aldose reductase GRE3 suppresses lithium-induced galactose toxicity in Saccharomyces cerevisiae","volume":"8","author":"Masuda","year":"2008","journal-title":"FEMS Yeast Res."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"1858","DOI":"10.1111\/1751-7915.14313","article-title":"Understanding the role of GRE3 in the erythritol biosynthesis pathway in Saccharomyces uvarum and its implication in osmoregulation and redox homeostasis","volume":"16","author":"Minebois","year":"2023","journal-title":"Microb. Biotechnol."},{"key":"ref_54","doi-asserted-by":"crossref","unstructured":"Minebois, R., P\u00e9rez-Torrado, R., and Querol, A. (2020). A time course metabolism comparison among Saccharomyces cerevisiae, S. uvarum and S. kudriavzevii species in wine fermentation. Food Microbiol., 90.","DOI":"10.1016\/j.fm.2020.103484"}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/9\/1476\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,9]],"date-time":"2025-10-09T17:20:27Z","timestamp":1760030427000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/9\/1476"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,4,23]]},"references-count":54,"journal-issue":{"issue":"9","published-online":{"date-parts":[[2025,5]]}},"alternative-id":["foods14091476"],"URL":"https:\/\/doi.org\/10.3390\/foods14091476","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,4,23]]}}}