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Global gene expression during short‐term ethanol stress in Saccharomyces cerevisiae
DNA microarrays were used to investigate the expression profile of yeast genes in response to ethanol. Up to 3.1% of the genes encoded in the yeast genome were up‐regulated by at least a factor ofExpand
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Yeast autolysis in sparkling wine – a review
Sparkling wine produced by the traditional methode champenoise requires a second in-bottle alcoholic fermentation of a base wine, leading to the sparkling wine. This second fermentation is followedExpand
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High-throughput sequencing of amplicons for monitoring yeast biodiversity in must and during alcoholic fermentation
We compared pyrosequencing technology with the PCR-ITS-RFLP analysis of yeast isolates and denaturing gradient gel electrophoresis (DGGE). These methods gave divergent findings for the yeastExpand
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Sfl1p acts as an activator of the HSP30 gene in Saccharomyces cerevisiae
In the yeast, environmental challenges are known to induce both specific and general stress response. The HSP30 gene is strongly induced when cells are exposed to various stresses but this activationExpand
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The chemodiversity of wines can reveal a metabologeography expression of cooperage oak wood
Wine chemical compositions, which result from a complex interplay between environmental factors, genetic factors, and viticultural practices, have mostly been studied using targeted analyses ofExpand
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Characterization of a coiled coil protein present in the basal body of Trypanosoma brucei.
TBBC (for Trypanosoma brucei basal body component) is a unique gene transcribed in a 4.8 kb mRNA encoding a 1,410 amino acid protein that consists almost entirely of a coiled coil structure. ThisExpand
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Comparative morphological characteristics of three Brettanomyces bruxellensis wine strains in the presence/absence of sulfur dioxide.
The red wine spoilage yeast Brettanomyces bruxellensis has been the subject of numerous investigations. Some of these studies focused on spoilage mechanisms, sulfur dioxide tolerance and nutrientExpand
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New molecular evidence of wine yeast-bacteria interaction unraveled by non-targeted exometabolomic profiling
AbstractIntroduction Bacterial malolactic fermentation (MLF) has a considerable impact on wine quality. The yeast strain used for primary fermentation can systematically stimulate (MLF+ phenotype) orExpand
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Flor Yeast Diversity and Dynamics in Biologically Aged Wines
Wine biological aging is characterized by the development of yeast strains that form a biofilm on the wine surface after alcoholic fermentation. These yeasts, known as flor yeasts, form a velum thatExpand
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CtsR, the Master Regulator of Stress-Response in Oenococcus oeni, Is a Heat Sensor Interacting With ClpL1
Oenococcus oeni is a lactic acid bacterium responsible for malolactic fermentation of wine. While many stress response mechanisms implemented by O. oeni during wine adaptation have been described,Expand
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