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Pheno-metabolomics characterization of a Saccharomyces cerevisiae strain collec...

Pheno-metabolomics characterization of a saccharomyces cerevisiae strain collec...

Reduction of wine volatile acidity by immobilized S. cerevisiae cells in algina...

One major issue for wine quality is volatile acidity. Above certain limits and depending on the wine, acetic acid may confer an undesirable sour taste and unpleasant vinegar aroma, which makes the wines unfit for consumption and translates into economic losses for the producer. In this context the removal of acetic acid from wine is an important issue for the wine industry. Biological removal of acetic acid fro...

Redução da acidez volátil de vinhos por células de Saccharomyces cerevisiae imo...

A ocorrência de vinhos com teores de acidez volátil excessiva é um problema grave e atual e as soluções enológicas disponíveis não são satisfatórias. A utilização de leveduras imobilizadas é uma alternativa promissora e eficiente para a correção da acidez volátil de vinhos e, consequentemente, para a melhoria da sua qualidade.

Microevolutionary changes of commercial Saccharomyces cerevisiae strains recove...

Apresentação efetuada no Microbiotec2011, Braga, 2011 ; The use of commercial Saccharomyces cerevisiae wine yeast strains as fermentation starters has been extensively generalised over the past two decades. These strains are used by wineries every harvest time in large quantities. Within our previous work we showed that such strains are disseminated from the winery [1] and their permanence in nature induced ge...

Phenotypic differentiation and genetic diversity of Saccharomyces cerevisiae st...

This work aims to evaluate diversity of Saccharomyces cerevisiae strains from vineyards of the Azores Archipelago and to estimate the degree of phenotypic and genetic differentiation among geographically isolated islands. During two consecutive years, 163 grape musts were obtained from grape samples collected in eight islands of the Archipelago, that belonged to traditional (Arinto, Verdelho and Terrantez) and ...

Yeast biodiversity in the vineyards of the Azores Archipelago (Portugal)

This study aims to identify the fermentative yeasts communities of the vineyards from the mid-Atlantic islands ecosystems of the Azores Archipelago and to evaluate whether the populations vary according to the islands geography, grape variety and type of vineyard. From an ecological point of view, vineyards of these isolated volcanic islands terroirs correspond to very particular ecosystems, whose yeast flora i...

Intra-strain phenotypic and genomic variability of the commercial Saccharomyces...

The use of commercial Saccharomyces cerevisiae wine strains as fermentation starters has been extensively generalised over the past two decades. These strains are used by wineries every harvest in large quantities. We showed that such strains are disseminated from the winery and their permanence in nature induced genetic changes, not found among a control group of isolates that derived from clonal expansion of ...

Study of genetic and phenotypic relationships in a Saccharomyces cerevisiae str...

Genome sequencing is essential to understand individual variation and to study the relationship between genotype and phenotype. Recently, large-scale sequencing projects of Saccharomyces cerevisiae revealed the existence of a few well defined lineages and some mosaics of that lineages, and suggested the occurrence of two domestication events during the history of association to human activities, one for sake st...

The phenotypic landscape of a Saccharomyces cerevisiae strain collection

Within our previous work [1] we developed computational models to predict strains with specific phenotypes (e.g. low ethanol resistance, growth at 30ºC and growth in media containing galactose, raffinose or urea) from microsatellite allelic patterns. The objective of the present work was to gain deeper understanding of the phenotypic diversity of a heterogeneous Saccharomyces cerevisiae strain collection, using...