In the wine industry, the importance of selecting an appropriate yeast strain, generally of the species Saccharomyces cerevisiae, to ensure reliable fermentation and to achieve a desired level of quality has been well ...

The discrimination between wine yeast strains as well as between their fermented wines has been investigated in this pilot study. The study was divided in two parts, the first to investigate the discrimination between ...

Saccharomyces cerevisiae has been used for millennia for the leavening of dough and in the production of alcoholic beverages such as beer and wine. More recently, it is being used as cell factories for the production of ...

The PGU1 gene encodes an endo-polygalacturonase, an enzyme that degrades pectin. Although the presence and function of this gene is well characterized in Saccharomyces cerevisiae, its regulation is very complex and not yet ...

In order to remain competitive in the international wine market, wineries need to increase productivity and improve quality with the aid of available technologies. Problematic wine fermentations directly impact both ...

ENGLISH ABSTRACT: Flocculation can be defined as the asexual aggregation of yeast cells in a liquid environment. This aggregation of cells, also referred to as "floc formation", will in most cases lead to rapid settling ...

Fermentation predictability and wine quality are directly dependent on wine yeast attributes that assist in the rapid establishment of numerical dominance in the early phase of wine fermentation, and that determine the ...