1 SELECTION OF GLYCOLYTICALLY INEFFICIENT YEASTS FOR 1 REDUCING THE ALCOHOL CONTENT OF WINES FROM HOT REGIONS 2 3 Iris Loira, Antonio Morata, Carmen González, José Antonio Suárez-Lepe. 4 5 Dpto. Tecnología de Alimentos, Escuela Técnica Superior de Ingenieros Agrónomos, 6 Universidad Politécnica de Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain. 7 8 * Corresponding author: Tel.: +34 91 336 57 30; Fax: +34 91 336 57 46 9 E-mail address: antonio.morata@upm.es 10 11 This article is the draft after the peer-reviewed version. The final publication is 12 available at Springer via http://dx.doi.org/10.1007/s11947-011-0604-9 13 We acknowledge the final publication at Food and Bioprocess Technology, Springer; 14 ISSN 1935-5130 15 Food Bioprocess Technol (2012), 5, 2787–2796. 16 17