The aromatic complexity of a wine is mainly influenced by the interaction between grapes
and fermentation agents. This interaction is very complex and affected by numerous factors …

Yeasts are ubiquitous in temperate forests. While this broad habitat is well‐defined, the
yeasts inhabiting it and their life cycles, niches, and contributions to ecosystem functioning …

Mexico is one of the main regions of the world where the domestication of numerous edible
plant species originated. Its cuisine is considered an Intangible Cultural Heritage of …

Saccharomyces cerevisiae is the yeast of choice for most inoculated wine fermentations
worldwide. However, many other yeast species and genera display phenotypes of interest …

Fermentations carried out at low temperatures (10–15° C) enhance the production and
retention of flavor volatiles, but also increase the chances of slowing or arresting the …

Over the last one and a half decade, interspecies hybridisation has gained continuously
increasing attention as a breeding technique suitable for transferring of genetic information …

The utilization of S. eubayanus has recently become a topic of interest due to the novel
organoleptic properties imparted to beer. However, the utilization of S. eubayanus in …

Despite Saccharomyces cerevisiae being a synonym for baker's yeast, the species does not
perform well in all baking-related conditions. In particular, dough fermentation, or proofing, is …

Cells 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 …

Novel wine yeast strains have the potential to satisfy customer demand for new sensorial
experiences and to ensure that wine producers have strains that can produce wine as …