The perception of wine flavor and aroma is the result of a multitude of interactions between a
large number of chemical compounds and sensory receptors. Compounds interact and …

The conversion of fermentable sugars into alcohol during fermentation is the key process in
the production of all alcoholic beverages. However, microbial activity during fermentation is …

Saccharomyces cerevisiae and related species, the main workhorses of wine fermentation,
have been exposed to stressful conditions for millennia, potentially resulting in adaptive …

In addition to Saccharomyces cerevisiae, the cryotolerant yeast species S. uvarum is also
used for wine and cider fermentation but nothing is known about its natural history. Here we …

Polyploidy is a major evolutionary process in eukaryotes—particularly in plants and, to a
less extent, in animals, wherein several past and recent whole-genome duplication events …

Here we report the isolation of four Saccharomyces species (former Saccharomyces sensu
stricto group) from tree bark. The employment of two temperatures (10° C in addition to the …

Wine is a complex beverage, comprising thousands of metabolites that are produced
through the action of a plethora of yeasts and bacteria during fermentation of grape must …

Inter-specific hybridization leading to abrupt speciation is a well-known, common
mechanism in angiosperm evolution; only recently, however, have similar hybridization and …

Considerable progress in our understanding of yeast genomes and their evolution has been
made over the last decade with the sequencing, analysis, and comparisons of numerous …

Vinification is a complex process involving interactions between microbes and grape must,
resulting in wine. The key microorganisms are fermentative yeasts, which transform an …