D. Schuller

Publications127
h-index20
Citations1,463
Highly Influential Citations116
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Survey of molecular methods for the typing of wine yeast strains.
A survey of the genetic polymorphisms produced by distinct methods was performed in 23 commercial winery yeast strains. Microsatellite typing, using six different loci, an optimized interdelta… Expand
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Biodiversity of Saccharomyces yeast strains from grape berries of wine-producing areas using starter commercial yeasts.
The use of commercial wine yeast strains as starters has grown extensively over the past two decades. In this study, a large-scale sampling plan was devised over a period of 3 years in three… Expand
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Comparative genomics of wild type yeast strains unveils important genome diversity
BackgroundGenome variability generates phenotypic heterogeneity and is of relevance for adaptation to environmental change, but the extent of such variability in natural populations is still poorly… Expand
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Ecological survey of Saccharomyces cerevisiae strains from vineyards in the Vinho Verde Region of Portugal.
One thousand six hundred and twenty yeast isolates were obtained from 54 spontaneous fermentations performed from grapes collected in 18 sampling sites of three vineyards (Vinho Verde Wine Region in… Expand
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Dissemination and survival of commercial wine yeast in the vineyard: a large-scale, three-years study.
The use of commercial wine yeast strains as starters has been extensively generalised over the past two decades. In this study, a large-scale sampling plan was devised over a period of three years in… Expand
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Genetic Diversity and Population Structure of Saccharomyces cerevisiae Strains Isolated from Different Grape Varieties and Winemaking Regions
We herein evaluate intraspecific genetic diversity of fermentative vineyard-associated S. cerevisiae strains and evaluate relationships between grape varieties and geographical location on… Expand
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The impact of acetate metabolism on yeast fermentative performance and wine quality: reduction of volatile acidity of grape musts and wines
Acetic acid is the main component of the volatile acidity of grape musts and wines. It can be formed as a by-product of alcoholic fermentation or as a product of the metabolism of acetic and lactic… Expand
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Adaptation of S. cerevisiae to Fermented Food Environments Reveals Remarkable Genome Plasticity and the Footprints of Domestication
Abstract The budding yeast Saccharomyces cerevisiae can be found in the wild and is also frequently associated with human activities. Despite recent insights into the phylogeny of this species, much… Expand
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The use of genetically modified Saccharomyces cerevisiae strains in the wine industry
In recent decades, science and food technology have contributed at an accelerated rate to the introduction of new products to satisfy nutritional, socio-economic and quality requirements. With the… Expand
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Genetic characterization of commercial Saccharomyces cerevisiae isolates recovered from vineyard environments
One hundred isolates of the commercial Saccharomyces cerevisiae strain Zymaflore VL1 were recovered from spontaneous fermentations carried out with grapes collected from vineyards located close to… Expand
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