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

Wine production is a complex process from the vineyard to the winery. On this journey,
microbes play a decisive role. From the environment where the vines grow, encompassing …

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 …

Far more than a simple update and revision, the Handbook of Food Spoilage Yeasts,
Second Edition extends and restructures its scope and content to include important …

The flavors of fermented plant foods and beverages are formed by microorganisms, and in
the case of wine, the location and environmental features of the vineyard site also imprint the …

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, the yeast used widely for beer, bread, cider, and wine
production, is the most resourceful eukaryotic model used for genetic engineering. A typical …

To evaluate the potential for fermentation of raspberry pulp, sixteen yeast strains (S.
cerevisiae and S. bayanus) were studied. Volatile compounds were determined by GC–MS …

The use of commercial wine yeast strains as starters has grown extensively over the past
two decades. In this study, a large-scale sampling plan was devised over a period of 3 years …