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Survey of molecular methods for the typing of wine yeast strains.

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Biodiversity of Saccharomyces yeast strains from grape berries of wine-producing areas using starter commercial yeasts.

TLDR
There were differences in biodiversity according to the vineyard and year, showing that the biodiversity of Saccharomyces strains is influenced by climatic conditions and specific factors associated with the vineyards, such as age and size.
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Comparative genomics of wild type yeast strains unveils important genome diversity

TLDR
Important genomic variability was identified between these strains, in particular in sub-telomeric regions and in Ty-element insertion sites, suggesting that this type of genome variability is the main source of genetic diversity in natural populations of yeast.
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Ecological survey of Saccharomyces cerevisiae strains from vineyards in the Vinho Verde Region of Portugal.

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Genetic Diversity and Population Structure of Saccharomyces cerevisiae Strains Isolated from Different Grape Varieties and Winemaking Regions

TLDR
The data show that grape variety is a driver of populational structures, because vineyards with distinct varieties harbor genetically more differentiated S. cerevisiae populations, and populations from vineyards in close proximity that contain the same grape variety tend to be less divergent.
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Dissemination and survival of commercial wine yeast in the vineyard: a large-scale, three-years study.

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The use of genetically modified Saccharomyces cerevisiae strains in the wine industry

TLDR
Various aspects are considered including the strategies used for the construction of strains with respect to current legislation requirements, the environmental risk evaluations concerning the deliberate release of genetically modified yeast strains, the methods for detection of recombinant DNA and protein that are currently under evaluation, and the reasons behind the critical public perception towards the application of such strains.
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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

TLDR
This mini-review presents an overview of fermentation conditions and grape-must composition favoring acetic acid formation, as well the metabolic pathways leading to its formation and degradation by yeast.
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Association between Grape Yeast Communities and the Vineyard Ecosystems

The grape yeast biota from several wine-producing areas, with distinct soil types and grapevine training systems, was assessed on five islands of Azores Archipelago, and differences in yeast…
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Genetic characterization of commercial Saccharomyces cerevisiae isolates recovered from vineyard environments

TLDR
The data show that the long‐term presence of strain VL1 in natural grapevine environments induced genetic changes that can be detected using different fingerprinting methods.
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