ReviewFrontiers in microbiology2016
Flor Yeast: New Perspectives Beyond Wine Aging.
Review in Frontiers in microbiology, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 30 papers.
What it found
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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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
30 citing papers in PubMed, 89 citations in OpenAlex.
- 1,1-Diethoxyethane enhances aerobic respiration in human mitochondria via activation of AMP-activated protein kinase.Communications biology · 2026Article
- The 'Criaderas and Solera' System in Sherry Wines: Biological Aging, Flor Yeast Dynamics, Industrial Applications and Emerging Challenges-A Review.Foods (Basel, Switzerland) · 2025Review
- Wine Fermentation as a Model System for Microbial Ecology and Evolution.Environmental microbiology · 2025Review
- Article
- Flor yeast immobilization in microbial biocapsules for Sherry wine production: microvinification approach.World journal of microbiology & biotechnology · 2023Article
- Biotechnological applications of biofilms formed by osmotolerant and halotolerant yeasts.Applied microbiology and biotechnology · 2023Review
- Endo metabolomic profiling ofFrontiers in microbiology · 2023Article
- Study on the technology of brewing red raspberry wine by using new immobilized yeast technology.Scientific reports · 2022Article
- Polymer-induced biofilms for enhanced biocatalysis.Materials horizons · 2022Article
- Genomic Adaptations ofMicroorganisms · 2022Review
- Engineered Biofilm: Innovative Nextgen Strategy for Quality Enhancement of Fermented Foods.Frontiers in nutrition · 2022Review
- Recent advances in NMR-based metabolomics of alcoholic beverages.Food chemistry. Molecular sciences · 2021Review
- Metabolic Changes by Wine Flor-Yeasts with Gluconic Acid as the Sole Carbon Source.Metabolites · 2021Article
- Discovering the Influence of Microorganisms on Wine Color.Frontiers in microbiology · 2021Review
- Spatially structured yeast communities: Understanding structure formation and regulation with omics tools.Computational and structural biotechnology journal · 2021Review
- Revealing the Yeast Diversity of the Flor Biofilm Microbiota in Sherry Wines Through Internal Transcribed Spacer-Metabarcoding and Matrix-Assisted Laser Desorption/Ionization Time of Flight Mass Spectrometry.Frontiers in microbiology · 2021Article
- Flor Yeasts Rewire the Central Carbon Metabolism During Wine Alcoholic Fermentation.Frontiers in fungal biology · 2021Article
- Metabolic Engineering of Wine Strains ofGenes · 2020Review
- Yeast biofilm in food realms: occurrence and control.World journal of microbiology & biotechnology · 2020Review
- A Differential Proteomic Approach to Characterize the Cell Wall Adaptive Response to COMicroorganisms · 2020Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
12 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The most important dogma in white-wine production is the preservation of the wine aroma and the limitation of the oxidative action of oxygen. In contrast, the aging of Sherry and Sherry-like wines is an aerobic process that depends on the oxidative activity of flor strains of Saccharomyces cerevisiae. Under depletion of nitrogen and fermentable carbon sources, these yeast produce aggregates of floating cells and form an air-liquid biofilm on the wine surface, which is also known as velum or flor. This behavior is due to genetic and metabolic peculiarities that differentiate flor yeast from other wine yeast. This review will focus first on the most updated data obtained through the analysis of flor yeast with -omic tools. Comparative genomics, proteomics, and metabolomics of flor and wine yeast strains are shedding new light on several features of these special yeast, and in particular, they have revealed the extent of proteome remodeling imposed by the biofilm life-style. Finally, new insights in terms of promotion and inhibition of biofilm formation through small molecules, amino acids, and di/tri-peptides, and novel possibilities for the exploitation of biofilm immobilization within a fungal hyphae framework, will be discussed.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.