In enology,«grands crus» white wines are traditionally aged by the «sur lies» method, which
consists of keeping the aging wine in contact with the lees (yeasts and organic residues). …

The budding yeast Saccharomyces cerevisiae can be found in the wild and is also frequently
associated with human activities. Despite recent insights into the phylogeny of this species, …

The efficiency of nitrogen use is a key determinant of the completion of alcoholic
fermentation. We analyzed the kinetics of consumption of 18 nitrogen compounds by 14 …

NMR isotopic filiation of 13 C-labelled aspartate and glutamate was used to explore the
tricarboxylic acid (TCA) pathway in Saccharomyces cerevisiae during anaerobic glucose …

Volatile compounds produced by yeast during fermentation greatly influence the organoleptic
qualities of wine. We developed a model to predict the combined effects of initial nitrogen …

Amplification of the flux toward the pentose phosphate (PP) pathway might be of interest for
various S. cerevisiae based industrial applications. We report an evolutionary engineering …

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 the …

The utilization of Saccharomyces cerevisiae strains overproducing glycerol and with a reduced
ethanol yield is a potentially valuable strategy for producing wine with decreased ethanol …

Beyond the production of positive aromas during alcoholic fermentation, Saccharomyces
cerevisiae metabolism also results in the formation of volatile compounds detrimental to wine …

During fermentative growth in natural and industrial environments, Saccharomyces cerevisiae
must redistribute the available nitrogen from multiple exogenous sources to amino acids …