• Publications
  • Influence
Stuck and Sluggish Fermentations
TLDR
Several causes of slow and incomplete fermentations, including ethanol toxicity, have been well-characterized under enological conditions as described herein and the role of these factors in problematic enological fermentations is discussed.
Direct profiling of the yeast dynamics in wine fermentations.
TLDR
PCR-DGGE of a portion of the 26S rRNA gene was shown to distinguish most yeast genera associated with the production of wine and represents an attractive alternative to traditional plating schemes for analysis of the microbial successions inherent in the fermentation of wine.
A Review of the Effect of Winemaking Techniques on Phenolic Extraction in Red Wines
Winemaking variables and techniques are known to affect the phenolic composition of red wines. This review surveys the current literature on the impact of processing and fermentation parameters on
Genetic and Physiological Characterization of Brettanomyces bruxellensis Strains Isolated from Wines
Brettanomyces bruxellensis isolates, primarily from wine, were selected for characterization by geographic diversity, vintage year of isolation, and variety of wine. A total of 47 isolates were
The present and future of the international wine industry
TLDR
To be successful in the modern marketplace, a winemaker must integrate the artistic and economic aspects of wine production, and possess a solid understanding of the intrinsic and extrinsic factors that underlie purchase motivation.
The genome of wine yeast Dekkera bruxellensis provides a tool to explore its food-related properties.
TLDR
Surprisingly, it is found that this yeast is phylogenetically distant to other food-related yeasts and most related to Pichia (Komagataella) pastoris, which is an aerobic poor ethanol producer.
Functional genomic analysis of a commercial wine strain of Saccharomyces cerevisiae under differing nitrogen conditions.
TLDR
DNA microarray analysis was used to profile gene expression in a commercial isolate of Saccharomyces cerevisiae grown in a synthetic grape juice medium under conditions mimicking a natural environment for yeast: High-sugar and variable nitrogen conditions, suggesting that respiration is more nitrogen-conserving than fermentation.
Yeast sugar transporters.
TLDR
The molecular analysis of glucose transporters in Saccharomyces has revealed the existence of a multigene family of sugar carriers, raising the question of the actual role of all of these proteins in sugar catabolism.
Characterization of hydrogen sulfide formation in commercial and natural wine isolates of "Saccharomyces"
Hydrogen sulfide production was investigated in 29 strains of Saccharomyces cerevisiae — two commercial and 27 natural isolates. Sulfide formation was evaluated under two synthetic juice conditions:
Involvement of kinases in glucose and fructose uptake by Saccharomyces cerevisiae.
  • L. Bisson, D. Fraenkel
  • Biology, Medicine
    Proceedings of the National Academy of Sciences…
  • 1 March 1983
TLDR
The results indicate the presence of two types of uptake mechanism for glucose and fructose in yeast, the functioning of one of which, the low Km system, is influenced by the cognate kinases.
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