Two Saccharomyces cerevisiae genes were isolated based upon their dosage-dependent
rescue of a temperature-sensitive mutation of the gene CDC28, which encodes a protein …

Glycerol is a major fermentation product of Saccharomyces cerevisiae that contributes to the
sensory character of wine. Diverting sugar to glycerol overproduction and away from …

Fluorescent amplified fragment length polymorphism analysis demonstrates a high level of
gene exchange between Saccharomyces sensu stricto species, with some strains having …

Volatile thiols, particularly 4-mercapto-4-methylpentan-2-one (4MMP), make an important
contribution to the aroma of wine. During wine fermentation, Saccharomyces cerevisiae …

Wine yeasts efficiently convert sugar into ethanol. The possibility of diverting some of the sugar
into compounds other than ethanol by using molecular genetic methods was tested. Over…

… Miguel de Barros Lopes acknowledges the receipt of a postdoctoral fellowship from the
CRC for Viticulture. Alison Soden acknowledges the receipt of a APRA-Industry Award in …

Amplified fragment length polymorphism (AFLP) was used to investigate genetic variation in
commercial strains, type strains and winery isolates from number of yeast species. AFLP …

Yeasts of the genus Dekkera and its anamorph Brettanomyces represent a significant
spoilage issue for the global wine industry. Despite this, there is limited knowledge of genetic …

Increasingly, winemakers are looking for ways to introduce aroma and flavour diversity to
their wines as a means of improving style and increasing product differentiation. While …

Pseudomonas aeruginosa is an opportunistic pathogen displaying high intrinsic antimicrobial
resistance and the ability to thrive in different ecological environments. In this study, the …