Experimental evolution of Saccharomyces uvarum at high temperature yields elevation of maximal growth temperature and loss of the mitochondrial genome. [PDF]
MicroPubl Biol, 2023 Longan ER, Fay JC.
europepmc +1 more source
The growth and metabolome of Saccharomyces uvarum in wine fermentations are strongly influenced by the route of nitrogen assimilation. [PDF]
J Ind Microbiol Biotechnol, 2023 Coral-Medina A +2 more
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Overexpression of MET4 Leads to the Upregulation of Stress-Related Genes and Enhanced Sulfite Tolerance in Saccharomyces uvarum. [PDF]
Cells, 2022 Wei Z +5 more
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Sequential fermentation using non-Saccharomyces yeasts for the reduction of alcohol content in wine
BIO Web of Conferences, 2014 Over the last few decades there has been a progressive increase in wine ethanol content due to global climate change and modified wine styles that involved viticulture and oenology practices.
Ciani Maurizio +3 more
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Yeast Population Dynamics in Spontaneous and Inoculated Alcoholic Fermentations of Zametovka Must
Food Technology and Biotechnology, 2002 Inoculated fermentations, which are more rapid and more reliable than spontaneous fermentations, and assure predictable wine quality, are nowadays prevalent in Slovenia’s large-scale wine production.
Franc Cus +5 more
doaj
, 2015 Higher alcohols and acetate esters are important flavour and aroma components in the food industry. In alcoholic beverages these compounds are produced by yeast during fermentation.
Querol, Amparo +7 more
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Temperature preference can bias parental genome retention during hybrid evolution.
PLoS Genetics, 2019 Interspecific hybridization can introduce genetic variation that aids in adaptation to new or changing environments. Here, we investigate how hybrid adaptation to temperature and nutrient limitation may alter parental genome representation over time.
Caiti S Smukowski Heil +5 more
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Influence of Saccharomyces uvarum on volatile acidity, aromatic sensory profile of Malvasia delle Lipari wine [PDF]
, 2007 The present study investigated chemical and sensory properties of Malvasia delle Lipari DOC (Denomination of Controlled Origin) wine fermented with a cryotolerant strain of Saccharomyces uvarum, characterized by low levels of acetic acid production. In
Nicolosi Asmundo C +5 more
core
FoodsThe production of strawberry wine is an effective strategy for addressing the significant economic losses caused by strawberry spoilage. In recent years, there has been an increase in consumer demand for quality and flavor diversity in fruit wines ...
Ruipeng Wang +6 more
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Generation of New Genotypic and Phenotypic Features in Artificial and Natural Yeast Hybrids
Food Technology and Biotechnology, 2014 Evolution and genome stabilization have mostly been studied on the Saccharomyces hybrids isolated from natural and alcoholic fermentation environments. Genetic and phenotypic properties have usually been compared to the laboratory and reference strains ...
Walter P. Pfliegler +7 more
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