Differentiation of industrial wine yeast strains using microsatellite markers

@article{GonzlezTechera2001DifferentiationOI,
  title={Differentiation of industrial wine yeast strains using microsatellite markers},
  author={A Gonz{\'a}lez Techera and Sandra Jubany and Francisco Carrau and Carina Gaggero},
  journal={Letters in Applied Microbiology},
  year={2001},
  volume={33}
}
Aims: To differentiate nine industrial wine strains of Saccharomyces cerevisiae using microsatellite (simple sequence repeats, SSR) markers. 
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In winemaking, natural grape juice fermentation is carried out by a succession of different yeast populations, but in later stages of fermentation may appear the spoilage yeast Brettanomyces bruxellensis and other yeasts such as genera Pichia, Kluyveromyces, Candida or Hanseniaspora.
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TLDR
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Metabolic engineering of wine yeast and advances in yeast selection methods for improved wine quality and safety.
TLDR
Most alcoholic fermentations in winemaking are nowadays performed by commercially produced yeast strains that are inoculated into the fermentation vessel, which provides new insights and opportunities for the generation of new yeast strains while holistically improving the knowledge of wine microbial ecology.
Survey of molecular methods for the typing of wine yeast strains.
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