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 they …

Soil microbiota has increasingly been shown to play an integral role in viticulture resilience.
The emergence of new metagenomic and culturomic technologies has led to significant …

Conventional wine yeasts produce high concentrations of volatile acidity, mainly acetic acid,
during high-sugar fermentation. This alcoholic fermentation by-product is highly detrimental …

The complex microbial ecosystem of grape must and wine harbours a wide diversity of
yeast species. Specific oligonucleotide primers for real-time quantitative PCR(QPCR) were …

This detailed study observed the yeasts present in the ecological niche of “wine must”. The
dynamics and identity of non-Saccharomyces yeasts during the cold maceration and …

In addition to Saccharomyces cerevisiae, the cryotolerant yeast species S. uvarum is also
used for wine and cider fermentation but nothing is known about its natural history. Here we …

Despite its importance in plant health and crop quality, the diversity of epiphytic bacteria on
grape berries and other plant parts, like leaves and bark, remains poorly described, as does …

Several studies have reported the beneficial influence of non-Saccharomyces yeasts and
their potential applications in the wine industry, mainly in mixed-culture fermentation with S. …

The effect of Saccharomyces cerevisiae strains on the amount of 4-mercapto-4-methylpentan-2-one,
a major varietal aroma of Sauvignon blanc wines, was demonstrated by previous …

The genomic constitution of different S. bayanus strains and natural interspecific Saccharomyces
hybrids has been studied by genetic and molecular methods. Unlike S. bayanus var. …