ArticleFEMS yeast research2011
Divergence in wine characteristics produced by wild and domesticated strains of Saccharomyces cerevisiae.
Article in FEMS yeast research, 2011. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
24 citing papers in PubMed.
- Yeast-driven modulation of color and aroma traits of 'Yeniang 2' (Food chemistry: X · 2026Article
- Visualizing the next frontiers in wine yeast research.FEMS yeast research · 2022Article
- Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties ofFrontiers in microbiology · 2022Article
- Characterization of Cold-TolerantMicroorganisms · 2021Article
- Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile.Foods (Basel, Switzerland) · 2020Review
- Tasting the terroir of wine yeast innovation.FEMS yeast research · 2020Review
- Wild Yeast for the Future: Exploring the Use of Wild Strains for Wine and Beer Fermentation.Frontiers in genetics · 2020Review
- Ability of Saccharomyces cerevisiae MC87-46 to assimilate isomaltose and its effects on sake taste.Scientific reports · 2019Article
- CommercialBiomolecules · 2019Article
- Occurrence and Importance of Yeasts in Indigenous Fermented Food and Beverages Produced in Sub-Saharan Africa.Frontiers in microbiology · 2019Review
- SaccharomycesIDentifier, SID: strain-level analysis of Saccharomyces cerevisiae populations by using microsatellite meta-patterns.Scientific reports · 2017Article
- Fungi as a Source of Food.Microbiology spectrum · 2017Review
- Extensive Copy Number Variation in Fermentation-Related Genes AmongG3 (Bethesda, Md.) · 2017Article
- Article
- Independent Origins of Yeast Associated with Coffee and Cacao Fermentation.Current biology : CB · 2016Article
- Selected Schizosaccharomyces pombe Strains Have Characteristics That Are Beneficial for Winemaking.PloS one · 2016Article
- Diversity and adaptive evolution of Saccharomyces wine yeast: a review.FEMS yeast research · 2015Review
- Large-scale selection and breeding to generate industrial yeasts with superior aroma production.Applied and environmental microbiology · 2014Article
- A high-definition view of functional genetic variation from natural yeast genomes.Molecular biology and evolution · 2014Article
- Heterosis is prevalent among domesticated but not wild strains of Saccharomyces cerevisiae.G3 (Bethesda, Md.) · 2014Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
The budding yeast Saccharomyces cerevisiae is the primary species used by wine makers to convert sugar into alcohol during wine fermentation. Saccharomyces cerevisiae is found in vineyards, but is also found in association with oak trees and other natural sources. Although wild strains of S. cerevisiae as well as other Saccharomyces species are also capable of wine fermentation, a genetically distinct group of S. cerevisiae strains is primarily used to produce wine, consistent with the idea that wine making strains have been domesticated for wine production. In this study, we demonstrate that humans can distinguish between wines produced using wine strains and wild strains of S. cerevisiae as well as its sibling species, Saccharomyces paradoxus. Wine strains produced wine with fruity and floral characteristics, whereas wild strains produced wine with earthy and sulfurous characteristics. The differences that we observe between wine and wild strains provides further evidence that wine strains have evolved phenotypes that are distinct from their wild ancestors and relevant to their use in wine production.
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