Aroma profile is one of the main features for the acceptance of wine. Yeasts and bacteria are
the responsible organisms to carry out both, alcoholic and malolactic fermentation. Alcoholic …

Nitrogen is an essential nutrient for yeast during alcoholic fermentation. Nitrogen is involved
in the biosynthesis of protein, amino acids, nucleotides, and other metabolites, including …

The question of how genetic variation in a population influences phenotypic variation and
evolution is of major importance in modern biology. Yet much is still unknown about the …

Heritable variation in gene expression forms a crucial bridge between genomic variation
and the biology of many traits. However, most expression quantitative trait loci (eQTLs) …

Non-Saccharomyces yeasts have long been considered spoilage microorganisms.
Currently, oenological interest in those species is increasing, mostly due to their positive …

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 …

A large fraction of human complex trait heritability is due to a high number of variants with
small marginal effects and their interactions with genotype and environment. Such alleles …

While most producers in recent decades have relied on commercial yeasts (ADY) as their
primary choice given their reliability and reproducibility, the fear of standardising the taste …

Quantitative genetics and QTL mapping are efficient strategies for deciphering the genetic
polymorphisms that explain the phenotypic differences of individuals within the same …

Background The volatile metabolites produced by Saccharomyces cerevisiae during
alcoholic fermentation, which are mainly esters, higher alcohols and organic acids, play a …