Saccharomyces and non-Saccharomyces represents a heterogeneous class in the
grape/must/wine environments including several yeast genera (eg, Saccharomyces …

The winemaking is a complex process that begins in the vineyard and ends at consumption
moment. Recent reports have shown the relevance of microbial populations in the definition …

Fermented beverages and foods have played a significant role in most societies worldwide
for millennia. To better understand how the yeast species Saccharomyces cerevisiae, the …

S accharomyces cerevisiae is one of the most important model organisms and has been a
valuable asset to human civilization. However, despite its extensive use in the last 9,000 y …

Although the budding yeast Saccharomyces cerevisiae is arguably one of the most well-
studied organisms on earth, the genome-wide variation within this species—ie, its “pan …

The budding yeast Saccharomyces cerevisiae is important for human food production and
as a model organism for biological research. The genetic diversity contained in the global …

Production of leavened bread dates to the second millennium BCE. Since then, the art of
bread making has developed, yet the evolution of bread-associated microbial species …

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 …

Hanseniaspora uvarum is one of the most abundant yeast species found on grapes and in
grape must, at least before the onset of alcoholic fermentation (AF) which is usually …

Montepulciano d'Abruzzo is a native grape variety of Vitis vinifera L., grown in central Italy
and used for production of high quality red wines. Limited studies have been carried out to …