Biogeographical Regionalization of Wine Yeast Communities in Greece and Environmental Drivers of Species Distribution at a Local Scale [PDF]
Frontiers in Microbiology, 2021 Recent research has expanded our understanding on vineyard-associated fungal community assembly, suggesting non-random distribution and implicating regional differences in the wine terroir effect. Here, we focused on the culturable fraction of the fungal
Ioanna Chalvantzi +4 more
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Wine Yeast Cells Acquire Resistance to Severe Ethanol Stress and Suppress Insoluble Protein Accumulation during Alcoholic Fermentation [PDF]
Microbiology Spectrum, 2022 Under laboratory conditions, acute 10% (vol/vol) ethanol stress causes protein denaturation and accumulation of insoluble proteins in yeast cells. However, yeast cells can acquire resistance to severe ethanol stress by pretreatment with mild ethanol ...
Masashi Yoshida +4 more
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Introducing a New Breed of Wine Yeast: Interspecific Hybridisation between a Commercial Saccharomyces cerevisiae Wine Yeast and Saccharomyces mikatae [PDF]
PLoS ONE, 2013 Interspecific hybrids are commonplace in agriculture and horticulture; bread wheat and grapefruit are but two examples. The benefits derived from interspecific hybridisation include the potential of generating advantageous transgressive phenotypes.
Dimitra Capone +2 more
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Multi-omics framework to reveal the molecular determinants of fermentation performance in wine yeast populations [PDF]
MicrobiomeBackground Connecting the composition and function of industrial microbiomes is a major aspiration in microbial biotechnology. Here, we address this question in wine fermentation, a model system where the diversity and functioning of fermenting yeast ...
Miguel de Celis +14 more
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Predictability of the community‐function landscape in wine yeast ecosystems [PDF]
Molecular Systems Biology, 2023 Predictively linking taxonomic composition and quantitative ecosystem functions is a major aspiration in microbial ecology, which must be resolved if we wish to engineer microbial consortia.
Javier Ruiz +8 more
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Understanding Wine through Yeast Interactions
Microorganisms, 2021 Wine is a product of microbial activities and microbe–microbe interactions. Yeasts are the principal microorganisms responsible for the evolution and fulfillment of alcoholic fermentation.
Aspasia Nisiotou
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Microbial Biotechnology, 2022 Summary Evolutionary history and early association with anthropogenic environments have made Saccharomyces cerevisiae the quintessential wine yeast. This species typically dominates any spontaneous wine fermentation and, until recently, virtually all ...
Ramon Gonzalez, Pilar Morales
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Genetic Basis of Variations in Nitrogen Source Utilization in Four Wine Commercial Yeast Strains
PLoS ONE, 2013 The capacity of wine yeast to utilize the nitrogen available in grape must directly correlates with the fermentation and growth rates of all wine yeast fermentation stages and is, thus, of critical importance for wine production.
José Guillamón +2 more
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Molecules, 2023 The simplest way to eliminate microorganisms in the must/wine is through sulfuration, as it allows the introduction of pure yeast varieties into the must, which guarantees a high-quality wine.
Magdalena Błaszak +5 more
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Progress in Research and Application of Lachancea thermotolerans in Wine Fermentation [PDF]
Shipin Kexue, 2023 With global climate warming, grape berries ripen too fast in warm growing regions especially in grape growing regions in western China, which in turn results in low acidity in grapes and ultimately will cause a great negative impact on the taste and ...
TANG Chong, CHENG Chifang, XU Yinhu, DUAN Changqing, YAN Guoliang
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