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 …

Yeasts have been used for thousands of years to make fermented foods and beverages,
such as beer, wine, sake, and bread. However, the choice for a particular yeast strain or …

Genetic modification of living organisms has been a prosperous activity for research and
development of agricultural, industrial and biomedical applications. Three decades have …

Evolutionary history and early association with anthropogenic environments have made
Saccharomyces cerevisiae the quintessential wine yeast. This species typically dominates …

In the context of climate change, the chemical composition of wines is characterized by a
massive drop of malic acid concentration in grape berries. Then wine professionals have to …

Background In addition to efficient pentose utilization, high inhibitor tolerance is a key trait
required in any organism used for economically viable industrial bioethanol production with …

The species Saccharomyces cerevisiae includes natural strains, clinical isolates, and a
large number of strains used in human activities. The aim of this work was to investigate how …

Saccharomyces cerevisiae is the yeast of choice for most inoculated wine fermentations
worldwide. However, many other yeast species and genera display phenotypes of interest …

The yeast Torulaspora delbrueckii is associated with several human activities including
oenology, bakery, distillery, dairy industry, etc. In addition to its biotechnological …

The simultaneous saccharification and fermentation process requires thermo-tolerant yeast
to facilitate the enzymatic hydrolysis of cellulose. In this paper, we describe a Htg+ strain that …