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

The fermentation of grape must and the production of premium quality wines are a complex
biochemical process that involves the interactions of enzymes from many different microbial …

Sparkling wines are produced by a secondary fermentation of a base wine followed by a
prolonged ageing in contact with lees. In the traditional method, the refermentation takes …

Sparkling wines produced by the traditional method owe their peculiar characteristics to a
double process of fermentation and to the ageing with yeast that takes place in the same …

Stabilization against protein haze was one of the first positive properties attributed to yeast
mannoproteins in winemaking. In previous work we demonstrated that deletion of KNR4 …

Five mutants (obtained by UV mutagenesis) and the parent strain were selected to produce
sparkling wines following the traditional or champenoise method. The wines were aged with …

Polysaccharides are one of the major classes of macromolecules found in wines. They play
a critical role in stabilizing other molecules in solution and thus are able to modify both the …

Saccharomyces cerevisiae is the main yeast responsible for alcoholic fermentation of grape
juice during wine making. This makes wine strains of this species perfect targets for the …

Autophagy is a transport system mediated by vesicles, ubiquitous in eukaryotic cells, by
which bulk cytoplasm is targeted to a lysosome or vacuole for degradation. In the yeast …

Highlights•Wine industry requires enhanced strains to solve commercial and manufacturing
problems.•GMO approaches have been disused due to society refusal.•Several renewed …