Companies based on alcoholic fermentation products, such as wine, beer and biofuels, use
yeasts to make their products. Each industrial process utilizes different media conditions …

Wine fermentation has not significantly changed since ancient times and the most traditional
aspects are seen by the market as elements that uplift wine nuances and quality. In recent …

Higher alcohols and acetate esters are important flavour and aroma components in the food
industry. In alcoholic beverages these compounds are produced by yeast during …

Temperature is one of the most important parameters affecting the length and rate of
alcoholic fermentation and final wine quality. Wine produced at low temperature is often …

The most important factor in winemaking is the quality of the final product and the new trends
in oenology are dictated by wine consumers and producers. Traditionally the red wine is the …

The processes of yeast selection for using as wine fermentation starters have revealed a
great phenotypic diversity both at interspecific and intraspecific level, which is explained by …

Non-conventional yeasts are increasingly applied in fermented beverage industry to obtain
distinctive products with improved quality. Among these yeasts, Lachancea thermotolerans …

Ethanol is a valuable industrial product and a common metabolite used by many cell types.
However, this molecule produces high levels of cytotoxicity affecting cellular performance at …

Different species can find convergent solutions to adapt their genome to the same
evolutionary constraints, although functional convergence promoted by chromosomal …

Saccharomyces cerevisiae plays a main role in the winemaking process, although other
species, like Saccharomyces uvarum or Saccharomyces paradoxus, have been associated …