Divergence in wine characteristics produced by wild and domesticated strains of Saccharomyces cerevisiae

Effects of acetic acid, ethanol, and SO2 on the removal of volatile acidity from acidic wines by two Saccharomyces cerevisiae commercial strains

(2010) Alice Vilela-Moura et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Diversity and oenological characterization of indigenous Saccharomyces cerevisiae associated with Žilavka grapes

(2010) Sandi Orlić et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Genetics of Yeast Impacting Wine Quality

(2010) Linda F. Bisson et al.   Annual Review of Food Science and Technology

Incipient Balancing Selection through Adaptive Loss of Aquaporins in Natural Saccharomyces cerevisiae Populations

(2010) Jessica L. Will et al.   PLoS Genetics

Volatile and sensory profile of organic red wines produced by different selected autochthonous and commercial Saccharomyces cerevisiae strains

(2009) R.M. Callejon et al.   ANALYTICA CHIMICA ACTA

Niche-driven evolution of metabolic and life-history strategies in natural and domesticated populations of Saccharomyces cerevisiae

(2009) Aymé Spor et al.   BMC EVOLUTIONARY BIOLOGY

A distinct population ofSaccharomyces cerevisiaein New Zealand: evidence for local dispersal by insects and human-aided global dispersal in oak barrels

(2009) Matthew R. Goddard et al.   ENVIRONMENTAL MICROBIOLOGY

Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains

(2009) Ana M. Molina et al.   FOOD CHEMISTRY

Effect of Nitrogen Supplementation and Saccharomyces Species on Hydrogen Sulfide and Other Volatile Sulfur Compounds in Shiraz Fermentation and Wine

(2009) Maurizio Ugliano et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Genetic analysis ofSaccharomyces cerevisiaestrains isolated from palm wine in eastern Nigeria. Comparison with other African strains

(2009) O.U. Ezeronye et al.   JOURNAL OF APPLIED MICROBIOLOGY

QTL mapping of sake brewing characteristics of yeast

(2009) Taku Katou et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Nitrogen addition influences formation of aroma compounds, volatile acidity and ethanol in nitrogen deficient media fermented by Saccharomyces cerevisiae wine strains

(2009) Catarina Barbosa et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

The production of hydrogen sulphide and other aroma compounds by wine strains of Saccharomyces cerevisiae in synthetic media with different nitrogen concentrations

(2009) Ana Mendes-Ferreira et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Comprehensive polymorphism survey elucidates population structure of Saccharomyces cerevisiae

(2009) Joseph Schacherer et al.   NATURE

Population genomics of domestic and wild yeasts

(2009) Gianni Liti et al.   NATURE

Eukaryote-to-eukaryote gene transfer events revealed by the genome sequence of the wine yeast Saccharomyces cerevisiae EC1118

(2009) M. Novo et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Natural Populations of Saccharomyces kudriavzevii in Portugal Are Associated with Oak Bark and Are Sympatric with S. cerevisiae and S. paradoxus

(2008) J. P. Sampaio et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Production of  fermentation aroma compounds bySaccharomyces cerevisiaewine yeasts: effects of yeast assimilable nitrogen on two model strains

(2008) Francisco M. Carrau et al.   FEMS YEAST RESEARCH

Comparative genome analysis of aSaccharomyces cerevisiaewine strain

(2008) Anthony R. Borneman et al.   FEMS YEAST RESEARCH

The influence of yeast on the aroma of Sauvignon Blanc wine

(2008) Jan H. Swiegers et al.   FOOD MICROBIOLOGY

Brewing characteristics of haploid strains isolated from sake yeast Kyokai No. 7

(2008) Taku Katou et al.   YEAST

Variations in Stress Sensitivity and Genomic Expression in Diverse S. cerevisiae Isolates

(2008) Daniel J. Kvitek et al.   PLoS Genetics

A Catalog of Neutral and Deleterious Polymorphism in Yeast

(2008) Scott W. Doniger et al.   PLoS Genetics