During the winemaking process, alcoholic fermentation is carried out by a consortium of
yeasts in which interactions occurs. The consequences of these interactions on the wine …

Wine is a product of microbial activities and microbe–microbe interactions. Yeasts are the
principal microorganisms responsible for the evolution and fulfillment of alcoholic …

Autochthonous yeasts of oenological origin are adapted to highly stressful and selective
environments, which makes them potential candidates for probiotics. The objective of the …

The general interest in microbial ecology has skyrocketed over the past decade, driven by
technical advances and by the rapidly increasing appreciation of the fundamental services …

Microbial multispecies ecosystems are responsible for many biotechnological processes
and are particularly important in food production. In wine fermentations, in addition to the …

Nitrogen content of grape musts strongly impacts on fermentation performance and wine
metabolite production. As nitrogen is a limiting nutrient in most grape musts, nitrogen …

Microbial communities are vital to our lives, yet their ecological functioning and dynamics
remain poorly understood. This understanding is crucial for assessing threats to these …

Ecological interactions between different species of yeasts have been observed and
described extensively, but the mechanisms of interaction remain poorly understood. A …

Nonlinear ecological interactions within microbial ecosystems and their contribution to
ecosystem functioning remain largely unexplored. Higher-order interactions, or interactions …

The adaptation to the different biotic and abiotic factors of wine fermentation has led to the
accumulation of numerous genomic hallmarks in Saccharomyces cerevisiae wine strains …