Grapes have a complex microbial ecology including filamentous fungi, yeasts and bacteria
with different physiological characteristics and effects upon wine production. Some species …

International competition within the wine market, consumer demands for newer styles of
wines and increasing concerns about the environmental sustainability of wine production …

Viticulture is a major worldwide economic sector with a vine area of 7.52 million ha, wine
production of 288 Mhl, and wine exports of 26 billion euros. Nevertheless, viticulture has to …

Yeasts have long been used to ferment grape must to obtain wine. Saccharomyces
cerevisiae is a yeast species specialised in metabolising media with high sugar contents …

Humans have used S. cerevisiae to make alcoholic beverages for at least 5000 years and
now this super‐model research organism is central to advances in our biological …

Wine production in most countries is based on the use of commercial strains leading to the
colonisation of the wineries by these strains with the consequent reduction of autochthonous …

Saccharomyces cerevisiae is the main microorganism responsible for the fermentation of
wine. Nevertheless, in the last years wineries are facing new challenges due to current …

This review is an account of experiences of two research teams (from Italy to Spain); the
leading idea is the following: yeasts represent valuable sources in food science and …

Background Genome variability generates phenotypic heterogeneity and is of relevance for
adaptation to environmental change, but the extent of such variability in natural populations …

Humans have had a significant impact on the distribution and abundance of S
accharomyces cerevisiae through its widespread use in beer, bread and wine production …