The flavour of fermented beverages such as beer, cider, saké and wine owe much to the
primary fermentation yeast used in their production, Saccharomyces cerevisiae. Where once …

Chemically defined media for yeast cultivation (CDMY) were developed to support fast
growth, experimental reproducibility, and quantitative analysis of growth rates and biomass …

The question of how genetic variation in a population influences phenotypic variation and
evolution is of major importance in modern biology. Yet much is still unknown about the …

Although an increasing number of horizontal gene transfers have been reported in
eukaryotes, experimental evidence for their adaptive value is lacking. Here, we report the …

Understanding the genetic mechanisms underlying complex traits is one of the next frontiers
in biology. The budding yeast Saccharomyces cerevisiae has become an important model …

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

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 …

While most producers in recent decades have relied on commercial yeasts (ADY) as their
primary choice given their reliability and reproducibility, the fear of standardising the taste …

Quantitative genetics and QTL mapping are efficient strategies for deciphering the genetic
polymorphisms that explain the phenotypic differences of individuals within the same …

Background The volatile metabolites produced by Saccharomyces cerevisiae during
alcoholic fermentation, which are mainly esters, higher alcohols and organic acids, play a …