A breeding strategy to harness flavor diversity of Saccharomyces interspecific hybrids and minimize hydrogen sulfide production

Newly generated interspecific wine yeast hybrids introduce flavour and aroma diversity to wines

(2011) Jennifer R. Bellon et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

The genome sequence of the wine yeast VIN7 reveals an allotriploid hybrid genome with Saccharomyces cerevisiae and Saccharomyces kudriavzevii origins

(2011) Anthony R. Borneman et al.   FEMS YEAST RESEARCH

Microbe domestication and the identification of the wild genetic stock of lager-brewing yeast

(2011) D. Libkind et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Isolation of sulfite reductase variants of a commercial wine yeast with significantly reduced hydrogen sulfide production

(2009) Antonio G. Cordente et al.   FEMS YEAST RESEARCH

Genetic improvement  of  thermo-tolerance in wineSaccharomyces cerevisiae  strains by a backcross approach

(2009) Philippe Marullo et al.   FEMS YEAST RESEARCH

Interspecies hybridization and recombination inSaccharomyceswine yeasts

(2008) Matthias Sipiczki   FEMS YEAST RESEARCH

The influence of yeast on the aroma of Sauvignon Blanc wine

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