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Identification of wine related yeast species by capillary electrophoresis singl...

Identification of wine related yeast species by capillary electrophoresis singl...

Commercial yeast utilization and genetic structure of vineyard-associated Sacch...

Since the beginning of the 1980’s, the use of active dried Saccharomyces cerevisiae yeast starters has been extensively generalised. Today, the majority of wine production is based on the use of active dried yeast, which ensures rapid and reliable fermentations. The behaviour of these yeasts in the ecosystem of the vineyard is totally unknown as is their potential impact on the natural microflora. The aim of th...