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- Publications
- Influence
Survey of molecular methods for the typing of wine yeast strains.
- D. Schuller, E. Valero, S. Dequin, M. Casal
- Medicine, Biology
- FEMS microbiology letters
- 1 February 2004
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
Biodiversity of Saccharomyces yeast strains from grape berries of wine-producing areas using starter commercial yeasts.
- E. Valero, B. Cambon, D. Schuller, M. Casal, S. Dequin
- Biology, Medicine
- FEMS yeast research
- 1 March 2007
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
Comparative genomics of wild type yeast strains unveils important genome diversity
- L. Carreto, Maria F Eiriz, A. C. Gomes, P. Pereira, D. Schuller, M. Santos
- Biology, Medicine
- BMC Genomics
- 4 November 2008
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
Ecological survey of Saccharomyces cerevisiae strains from vineyards in the Vinho Verde Region of Portugal.
- D. Schuller, Hugo Alves, S. Dequin, M. Casal
- Biology, Medicine
- FEMS microbiology ecology
- 2005
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
Dissemination and survival of commercial wine yeast in the vineyard: a large-scale, three-years study.
- E. Valero, D. Schuller, B. Cambon, M. Casal, S. Dequin
- Biology, Medicine
- FEMS yeast research
- 1 July 2005
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
Genetic Diversity and Population Structure of Saccharomyces cerevisiae Strains Isolated from Different Grape Varieties and Winemaking Regions
- D. Schuller, F. Cardoso, +4 authors M. Casal
- Biology, Medicine
- PloS one
- 29 February 2012
We herein evaluate intraspecific genetic diversity of fermentative vineyard-associated S. cerevisiae strains and evaluate relationships between grape varieties and geographical location on… Expand
The impact of acetate metabolism on yeast fermentative performance and wine quality: reduction of volatile acidity of grape musts and wines
- A. Vilela-Moura, D. Schuller, +4 authors M. Côrte‐Real
- Chemistry, Medicine
- Applied Microbiology and Biotechnology
- 2010
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
Adaptation of S. cerevisiae to Fermented Food Environments Reveals Remarkable Genome Plasticity and the Footprints of Domestication
- Jean-Luc Legras, V. Galeote, +12 authors S. Dequin
- Biology, Medicine
- Molecular biology and evolution
- 8 May 2018
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
The use of genetically modified Saccharomyces cerevisiae strains in the wine industry
- D. Schuller, M. Casal
- Biology, Medicine
- Applied Microbiology and Biotechnology
- 26 April 2005
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
Genetic characterization of commercial Saccharomyces cerevisiae isolates recovered from vineyard environments
- D. Schuller, L. Pereira, Hugo Alves, B. Cambon, S. Dequin, M. Casal
- Biology, Medicine
- Yeast
- 1 August 2007
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