Nitrogen is an important nutrient in alcoholic fermentation because its starvation affects both
fermentation kinetics and the formation of yeast metabolites. In most alcoholic fermentations …

In recent years, copy number (CN) variation has emerged as a new and significant source of
genetic polymorphisms contributing to the phenotypic diversity of populations. CN variants …

Abstract Background and Aims The choice of yeast strain (s) to conduct the fermentation can
greatly affect wine chemical and sensory profile. Even though the use of non …

The capacity to map traits over large cohorts of individuals—phenomics—lags far behind the
explosive development in genomics. For microbes, the estimation of growth is the key …

This study extends previous work on Cabernet Sauvignon wines of lowered alcohol
concentrations produced by pre-fermentatively substituting proportions of juice from an …

Saccharomyces yeasts have been used for millennia for the production of beer, wine, bread,
and other fermented products. Long-term “unconscious” selection and domestication led to …

Highlights•Toxicogenomic application of S. cerevisiae as a eukaryotic model and cell
factory.•Physiological genomics of the response and resistance to chemical stress in …

Hanseanispora species, including H. guilliermondii, are long known to be abundant in wine
grape-musts and to play a critical role in vinification by modulating, among other aspects, the …

Yeast cells can be affected by several causes of osmotic stress, such as high salt, sorbitol or
glucose concentrations. The last condition is particularly interesting during natural …

Ethanol accumulation inhibited the growth of Saccharomyces cerevisiae during wine
fermentation. Autophagy and the release of reactive oxygen species (ROSs) were also …