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DNA chips for yeast biotechnology. The case of wine yeasts
Journal of Biotechnology, 2002The yeast Saccharomyces cerevisiae is one of the most popular model organisms. It was the first eukaryote whose genome was sequenced. Since then many functional analysis projects have tried to find the function of many genes and to understand its metabolism in a holistic way.
José E, Pérez-Ortín +2 more
openaire +2 more sources
Mechanisms of Yeast Adaptation to Wine Fermentations
2019Cells face genetic and/or environmental changes in order to outlast and proliferate. Characterization of changes after stress at different "omics" levels is crucial to understand the adaptation of yeast to changing conditions. Wine fermentation is a stressful situation which yeast cells have to cope with.
Estéfani, García-Ríos +1 more
openaire +2 more sources
The diversity of effects of yeast derivatives during sparkling wine aging
Food Chemistry, 2022Ruben del Barrio Galän +2 more
exaly
Sorption of wine volatile phenols by yeast lees
Food Chemistry, 2005David Chassagne, Andree Voilley
exaly
Genetics of Yeast Impacting Wine Quality
Annual Review of Food Science and Technology, 2010Linda F Bisson
exaly
Current and future strategies for wine yeast lees valorization
Food Research International, 2020Matteo Marangon +2 more
exaly