Spontaneous fermentation is thought to provide conditions where diversity of indigenous
Saccharomyces cerevisiae strains can flourish. A broad diversity of strains may provide …

There is a lack of knowledge about the composition of Saccharomyces cerevisiae strains in
spontaneous fermentations of Pinot Noir and Chardonnay cultivars. The objectives were to …

Wine is produced by one of two methods: inoculated fermentation, where a commercially-
produced, single Saccharomyces cerevisiae (S. cerevisiae) yeast strain is used; or the …

Molecular methods were used to monitor the changes in the yeast population and the
capability of Saccharomyces cerevisiae used as a starter culture to dominate a continuous …

Saccharomyces cerevisiae is usually the dominant yeast in winemaking. However, other
yeast species such as Saccharomyces uvarum are also able to conduct and complete …

Indigenous Saccharomyces cerevisiae strains and their combinations may be used to
diversify wines and add complexity to sensory profiles. Here, two S. cerevisiae strains that …

Yeast play an essential role in wine quality. The dynamics of yeast strains during
fermentation determine the final chemical and sensory characteristics of wines. This study …

Combination of molecular genetic analysis (karyotyping, PCR-RFLP of MET2, the ITS1-ITS2
region and the NTS region) and physiological examination (melibiose and mannitol …

Saccharomyces cerevisiae is the primary yeast species responsible for most fermentations
in winemaking. However, other yeasts, including Saccharomyces uvarum, have occasionally …

Wine yeasts were isolated from fermenting of Garnatxa and Xarel. lo musts prepared in a
newly established winery during the 1994 and 1995 vintages. Individual strains were …