Saccharomyces cerevisiae and related species, the main workhorses of wine fermentation,
have been exposed to stressful conditions for millennia, potentially resulting in adaptive …

Domestication refers to artificial selection and breeding of wild species to obtain cultivated
variants that thrive in man-made niches and meet human or industrial requirements. Several …

In addition to Saccharomyces cerevisiae, the cryotolerant yeast species S. uvarum is also
used for wine and cider fermentation but nothing is known about its natural history. Here we …

Non-Saccharomyces yeasts have long been considered spoilage microorganisms.
Currently, oenological interest in those species is increasing, mostly due to their positive …

Shortly after the agricultural revolution, the domestication of bacteria, yeasts, and molds,
played an essential role in enhancing the stability, quality, flavor, and texture of food …

Evolutionary history and early association with anthropogenic environments have made
Saccharomyces cerevisiae the quintessential wine yeast. This species typically dominates …

The concept of wine complexity has gained considerable interest in recent years, both for
wine consumers and wine scientists. As a consequence, some research programs …

Saccharomyces cerevisiae is by far the most widely used yeast in oenology. However,
during the last decade, several other yeasts species has been purposed for winemaking as …

The budding yeast Saccharomyces cerevisiae is a highly advanced model system for
studying genetics, cell biology and systems biology. Over the past decade, the application of …

Changes are currently being made to winemaking processes to reduce chemical inputs
[particularly sulfur dioxide (SO2)] and adapt to consumer demand. In this study, yeast growth …